Poilâne Rye Loaf SlicedThe Poilâne Rye flour loaf is a medium size loaf made with sourdough and rye flour. Naturally fermented it weighs about 2lbs or 900g each bread is handcrafted. We recommend trying it with oysters, seafood, fish or smoked meats. Poilâne bread keeps longer than any other bread (ex. our loaf is easily eatable for 5 days and delicious toasted the last 2 days!)Since 1932 Poilâne has been passionate about bread. We are constantly looking for the best ingredients and the best production techniques. Lionel Poilâne called this search and combination of the best of old techniques with the best of new techniques, “Retro-Innovation.”Our bread is made of four ingredients: water, flour, salt and a natural rising agent (Sourdough about 80 years old).We source our sea salt from Guérande, in France. Our flour is exclusively stone-ground. We work closely with our flour makers to use the very best varieties of wheat. And, we use a piece of dough from the previous batch of bread – the sourdough – as a starter for the next batch (natural fermentation). The type of oven used to bake bread is also important. We bake our breads in wood-fired ovens. These ovens are fed with waste wood that cannot be used for any other industry. Poilâne has a small range of breads to ensure their quality. Each bread was developed to satisfy a specific use.Handmade and baked in our wood-fired oven