A dark loaf that is less dense than typical Rye bread due to the higher hydration used in the mixture of the dough. Toasted sunflower and pumpkin seeds, and molasses adds to an earthy flavor that is wholesome and hearty.

Ingredients: bread flour, rye flour from Wholegrain Milling, toasted sunflower and pumpkin seeds, molasses, wild yeast, water and sea salt.

Note: Each product may differ slightly in shape, size and color as all our products are developed using artisanal methods. Stated weight are the weight of raw dough before baked. Most raw dough will lose 10-15% of water weight after the bake.

Barō Bakery is an artisanal bakery located in Pererenan, Bali which specializes in mostly sourdough based bread and pastry while using sustainable ancient grain flour. Emerson Manibo, co-founder and baker honed his skills baking at fine dining in New York’s Per Se to the most influential sourdough bakery at San Francisco’s Tartine Bakery. It was through his baking journey and travels that enabled him to develop modern baked goods while honoring a craft that is centuries old.