Authentic Rye Bread

We are the only bakery within Lebanon producing genuine German Rye Bread, using the original and natural sourdough culture in all our range of breads. We combine the best in traditional German bread making and knowledge, with the best of modern baking, to produce authentic German Rye Bread made by a master baker in Lebanon.
Baking with sourdough
The dough is fermented with the aid of wild yeasts and airborne acid-producing bacteria.
Sourdough creates the conditions that make rye flour bakeable: rye has less starch and less protein than wheat, but more soluble sugar and water-binding pentosans; it also contains more enzymes for breaking down starch; sourdough helps to give rye bread structure and elasticity.
Sourdough allows the natural enzymes to form the dough structure. Sourdough produces lactic and acetic acid for taste and aroma.
There are several methods to produce sourdough, from a single-phase to a multiphase process. Basically, a sourdough is started by mixing equal parts of rye flour and water with a starter culture of pure selected strains of bacteria and a small amount of sourdough starter from the previous day’s baking. This dough ferments and can be used all week as a sponge dough for bread-making. At the end of the week, the remains form the next week’s starter dough,
The ‘right’ sourdough used to be a closely guarded secret amongst baking families and was handed down through the generations. Artificial sourdoughs are often used today, which give the bread an acidic taste without the enzymatic properties of a real sourdough that aid the digestibility and taste of rye bread.