This rustic malted multigrain bread made from wheat and rye uses rye sourdough as a starter. The bread is enriched with sesame seeds, sunflower seeds and linseeds, then dusted with flour and baked on stone. The unique slow mixing process and extended resting time ensure better dough hydration. The result is a bread with an open structure and a mild sourdough flavour that stays fresh for longer.
Storage advice after openingTe bewaren bij -18°C. Na ontdooiing niet opnieuw invriezen.
Minimum storage temperature-18 ºC
Maximum storage temperature-15 ºC
Preperation adviceOntdooien: 0 min. Oven voorverwarmen: 240°C. Bakken: 14 - 16 min bij 210°C. Afkoelen: 60 min.
Nederlands
Deutsch
English
Français