Our storied Salted Soured Pickled Rye begins with a natural wild yeast, which dates back to 1999 on the East End of Long Island, where wheat and rye are grown by the seaside. A wholesome blend of pickles, caraway, rye flour and natural sourdough starter gives this bread its distinct malty taste. We like it toasted with butter, jam, or cheese. Enjoy it as an open-faced tartine with smoked salmon or avocado mash. How do you enjoy your Pickled Rye?