Named after our favourite Estonian food systems anthropologist and rye researcher ‘Ryesearcher’ Laura Valli! This rye loaf is a loaf made widely in Estonia, and we were privileged that Laura shared this recipe and her rye knowledge with us at last Novembers GrAiNZ conference.
We are using rye milled by Woodstock Flour, and rolled oats from Burrum Biodynamics.
Named after our favourite Estonian food systems anthropologist and rye researcher ‘Ryesearcher’ Laura Valli! This rye loaf is a loaf made widely in Estonia, and we were privileged that Laura shared this recipe and her rye knowledge with us at last Novembers GrAiNZ conference.
We are using rye milled by Woodstock Flour, and rolled oats from Burrum Biodynamics.
Image 1 of 2
Image 2 of 2