TPK&B Rye Bread

TASTING NOTES FROM THE CURATOR

TPK&B uses the Danish recipe to make their mini rye bread loaf, which means its packed with yummy, nutritious things. Made with dark rye flour, water, salt, spelt, molasses, and malt, it’s dense and hearty.

It contains various healthy seeds too, like caraway, pumpkin, sunflower, flax, hemp, poppy, and sesame. It’s a sturdy bread, dark and chewy. It’s also made with sourdough, making it a slightly sour, nutty delight.

Rye bread is filled with health benefits too. It’s good for heart and digestive health, as well as being a great source of fiber, protein, and B vitamins.

PREPARATION AND PAIRINGS

This delicious mini loaf is made with the Danish way, making it absolutely perfect for smørrebrød, a Danish open-faced sandwich, which is great to serve as appetizers or snacks. The dense rye is usually sliced thinly, and layered with simple but delicious ingredients.

Try it with smoked salmon, arugula, and fennel, or roast broccoli, sundried tomatoes, and ricotta. You can also top it with roast beef and crispy shallots, on a bed of rocket. There are much simpler ones too, of course, like honey and ricotta, or spinach topped with egg.

WITH LOVE FROM HOME

We are delighted to shine a spotlight on our favorite home bakers, and this takes the cake (or the bread!) Our connection with TPK&B started as a serendipitous meeting over the love of food. TPK&B’s head boss has been a seasoned client of The Bow Tie Duck for a while, and we are happy not only to be serving her with the best fine foods, but also to be enjoying the lovely produce that emerges from her home bakery, and getting the chance to share it with everyone else.

Baked with love, TPK&B prepares your breads in the mornings of your expected delivery day. To ensure that you get to enjoy this with the best experience, we encourage you to indulge as soon as you receive your loaves.

Storage Instructions

Best consumed upon arrival, but you can store it on the kitchen counter at room temperature for up to two days. If you’ve sliced into it, you can leave it cut side down on the chopping board. You may also place the sliced loaf in a ceramic bread box or a clean paper bag. Never store bread in the refrigerator, or else it will dry out. By the third day, you can place the bread in a large ziplock bag, but please note that the crust will soften and your bread will require toasting to refresh it. For storage up to three months in the freezer, wrap your bread in parchment paper and place it back in the ziplock bag.

To refresh frozen bread, take it out of the freezer to thaw in the paper wrapping for a few hours or overnight. Make sure it gets to room temperature. Preheat your oven to 175°C. When ready, spritz your thawed loaf lightly with water on all sides to create steam, place on a baking tray, and heat for 15-20 minutes. Allow bread to cool on a rack for at least half an hour before serving.