Dark wheat-rye bread with seeds and sourdough malt. Malt and sourdough give the bread color, light sourness and an unforgettable aroma, and the taste is enriched with the presence of sunflower seeds, flax, caraway seeds, soy and oat flakes. The bread is in the shape of a flat square with a cruciform notch at the top. Requires addiction.
Wheat flour, rye flour, rye sourdough, crushed wheat grain, sunflower seeds, wheat germ, oatmeal, malt flour, flax, iodized salt
Defrosting at 22 ° C ° C for 60 minutes. Steam bake 200 ° C 8 - 10 minutes