The Dolomite rye is another of our baker Daniele’s contributions to Margot, inspired by his travels in the region not too far from his home in Northern Italy. The German influences on the bread of the Dolomites is pronounced compared to other breads that I more readily associate with Italian baking. Rye is grown in the region and is used in breads designed to keep well; for months at a time in some cases. Some of our customers prefer it without the caraway
