Leila Tanayeva is the baker here in Sonny’s Farm (where they have also begun to grow organic apples and keep bees!) and this is what she shares about her breads
At Sonny’s Farm, I bake real sourdough bread using a rye starter and a blend of white and wholemeal organic flours. The rye starter brings a gentle tang and depth of flavour, while the combination of flours gives the bread a balanced crumb—soft, chewy, and full of character.
Rye is naturally high in fibre and contains more protein than many other grains, making it both nourishing and satisfying. The slow fermentation process (at least 24 hours) breaks down gluten, enhances digestibility, and develops a rich, complex flavour you can’t rush.
I sometimes add seeds—like linseed, sunflower, or pumpkin—for extra nutrition and texture.
These loaves are:
Made with a 100% natural rye starter
Slow-fermented for flavour and digestibility
Baked in small batches using organic white and wholemeal flour
Free from commercial yeast, additives, or preservatives
This is honest bread—wholesome, nourishing, and made with care.
You can buy from them at their local farmers markets (Ballyglunin Station) every last Friday of the month and they are planning to expand in September 2025.
Their instagram account for the farm and baking is here https://www.instagram.com/sonnysfarm.ie/
Real Bread Ireland 