"Southern Rye" Sourdough Bread

This is the counterpart to the Northern Rye and is historically eaten in the more southern parts of Europe, where rye bread is still eaten, though today it has a higher content of white wheat flour. Our loaf is the equivalent to the White San Francisco Sourdough bread with a rye base, this gives it a much more robust rye flavour, which is synonymous to the Barbaric tribes' heritage of old Europe before they were conquered by the Romans.