The International bakery business, Carrs Foods, has introduced two rye breads into the Baker Street range; a Seeded Rye Bread and Rye & Wheat Bread, both of which are made with a sourdough starter and are stonebaked.
The new lines are designed to appeal to those who enjoy rye bread but want a lighter alternative to the traditional denser German style ryes. The Seeded Rye Bread, with linseeds, sunflower, barley and oat, is made with wholegrain rye and is a source of fibre and protein, whilst the Rye & Wheat Rye Bread is high in fibre and low in fat. Both products are suitable for vegetarians and vegans.
To help promote the new products Carrs have come up with the following delicious recipes….
Rye and Wheat Bread with Avocado and Prawns
Crush avocado with a squeeze of lime juice and chopped fresh coriander. Top with cooked king prawns marinated in garlic and dressed with pea shoots or watercress.
Seeded Rye with Lemon and Chicken
Top with lemon mayonnaise, baby gem lettuce leaves, sliced cooked chicken breast and flakes of Parmesan.