Rye-Wheat Rural Bread


The rye-wheat bread has the thick structure of the rye bread and the softness and volume of wheat bread. Its taste is soft and sweet. The bread is made with a rye-wheat starter which increases the shelf life and enhances its flavours. The bread is baked in a stone hearth furnace, which makes its crust temptingly crispy.

  • Preparation tips:

    Bake at 220℃-240℃ for 5-8 minutes with steam.
  • Content of allergens:

    wheat gluten
  • Weight (in grams):