Rye-wheat Bread

Description

Rye-wheat bread with a characteristic sour taste from the rye flour used for making it. It is made with a rye-wheat starter which increases the shelf life and enhances the flavours and taste of the product. The bread is baked in a stone hearth furnace, which makes its crust temptingly crispy.

• Preparation tips:

  
  Bake at 220℃ for 5-10 minutes with steam.

• Content of allergens:

  
  wheat gluten, may contain traces of milk proteins, soy and walnuts

• Weight (in grams):

  
  450