The Daily Anchor

Whole Wheat Sourdough Bread

A rye starter creates the kind of fermentation rye is famous for: it brings out the grain’s full flavor, builds a stable structure, and makes the bread feel more comfortable in everyday eating. Rye flour is valued for its richness — it naturally contains more fiber and minerals, and its taste is warmer, deeper, and long-lasting. This bread is often more filling, helps keep appetite steady, and is perfect for anyone who wants real, substantial food rather than something airy and bland.

Natural Ingredients:

Sourdough — leavens the dough and adds classic sourdough flavor, aroma and health.
Bread flour — builds strong structure and helps the loaf hold its shape.
Water — hydrates the dough and drives fermentation; affects softness and crumb openness.
Salt — enhances flavor and regulates fermentation speed.
Raisins — add sweetness, moisture, and texture.
Cinnamon–sugar paste — creates the warm spice flavor and the swirl; spreads more evenly and is less sticky than dry cinnamon sugar.
Butter — binds the cinnamon and sugar, adds richness, and helps the paste spread smoothly.

We make our focaccia following traditional Italian principles — no commercial yeast, only a natural sourdough starter, good olive oil, and absolutely no improvers or shortcuts. Just flour, water, salt, sourdough, and time. Long fermentation brings out the grain’s flavor and gives the dough a lively, expressive character — so the result isn’t just “bread,” but a true artisan focaccia with depth, a gentle, refined tang, and the right texture.