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«Velvet» bread
Baked in a stone oven, this rye bread with caraway seeds is made using a sourdough starter. Due to the sourdough and brewing process, it has a particularly delicate, fluffy, velvety crumb and a thin, golden crust.
350 g n/s
composition
Premium wheat flour, drinking water, rye break flour, dry wheat gluten, invert syrup (sugar, drinking water, acidity regulators: sodium carbonates, citric acid), sour wort concentrate (rye flour, fermented rye malt, barley malt, drinking water), sifted rye flour, refined sunflower oil, dry baking mix (fermented and unfermented rye malt, rye flour, dry mashed potatoes, ground cumin, ground coriander, flour improver ascorbic acid, technological additives enzymes), fermented and unfermented rye malt, table salt, ground cumin, baker's yeast, ground coriander.
May contain traces of dairy products.
value
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