A square dark brown loaf of bread, made of wheat and rye flour, with added ground rye, malt and bran. It has a prominent taste of rye. The bread is made with a rye-wheat starter which increases the shelf life and enhances the flavours and taste of the product. It is suitable for sandwiches.

Bake with steam at 220℃-240℃ for 3-5 minutes.

Content of allergens: wheat gluten


80 g