=>Lunn's sensational rye/sourdough variation on sourdough bread!

LUNNs Pastries Deli & Coffee Shop ought to
be commended for a brand new concept in
sourdough bread which has recently appeared
on the shelves of their shop, proving, that once
again, there is always room for new ideas.

As repeated customers of Lunn's our discovery
was not only a surprise to my father and myself,
but also to some members of Lunn's own staff!!

In a nutshell here are a few thoughts about this
new bread creation:

The Lunn's rye/sourdough variation on
sourdough bread is a hearty crusty bread,
quite heavy and dense, with a soft chewy
texture. It has a faint sour taste but with a
distinct flavour of rye. Very nice.

The composition is rougher than that of a
straight wheat bread and with a somewhat
stronger taste to it. And, while the rye/sourdough
combination is a crusty bread, a set of stainless
steel teeth are not required when biting into the
crust as is sometimes the case with other
hearty sourdough breads.

This bread makes a very appealing firm solid toast.
And, probably due at least in part to density, the
rye/sourdough bread does not dry out when toasted.

A very pleasant aroma, not unlike that of freshly
baked bread, fills the room while toasting.This is,
perhaps, partially due to a very mild yeast flavour
emanating from within the bread.

The bread freezes very well so for the most part all
of the above characteristics apply equally well to
thawed rye/sourdough that may have been in the
freezer for a time.

While I would not recommend this bread as, say,
"1st choice for cucumber sandwiches at the
Queen's garden party", the rye/sourdough
combination positively excels with hearty meals
like chili con carne, steak and kidney pie, beef or
lamb stews, New England Boiled Dinner, baked
beans, hearty soups, chowders, ham and Swiss
cheese sandwiches, open faced toasted cheese
and onion sandwiches, etc. Also very good
with processed meats like liver sausage, baloney,
salami, etc. Goes well with beer too!

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