A sandwich based on a multi-grain stone baked cake will add variety to your menu. Interesting shape and rich composition will make it unique. To be defrosted for 15 minutes at 22°C. Bake in owen with steam for 8-10minutes at 210°C. Let it cool.
Wheat flour, rye flour, malt flour, water, wheat leaven, iodized salt, semolina, yeast, gluten, barley malt extract, wheat bran, wheat flakes, flax seeds, sesame seeds, sunflower seeds, flour improver (ascorbic acid)