Description
The rye-and-wheat bread has the thick structure of the rye bread and the softness and volume of wheat bread. Its taste is soft and sweet. The bread is made with a rye-wheat starter which increases the shelf life and enhances its flavours. The bread is baked in a stone hearth furnace, which makes its crust temptingly crispy.
Bake with steam at 220℃-240℃ for 5-8 minutes.
Content of allergens: wheat gluten
Weight
1 kg