Rustic baguette based on mixed flour (wheat and rye) with the addition of buckwheat flour. The baguette has a diamond shape with two characteristic cuts at the top. Ready to eat after defrosting. Defrosting at 22 ° C ° C for 20 minutes
9 months at -18°С, days at +6°С. Do not freeze again. Defrosting at 22 ° C ° C for 20 minutes
Wheat flour, rye flour, flax seeds, buckwheat, crushed barley, wheat bran, iodized salt, corn flour, sunflower seeds, oatmeal,