Hand shaped, with wheat bran, sesame,
sunflower, pumpkin & linseed and
sprouted wheat./ Pétri à la main, avec son
de froment, graines de sésame,
de lin, de tournesol, de potiron
et germes de froment.
Rustic, malted multigrain loaf from wheat, rye and rye sourdough as a starter, enriched with sesame seeds, sunflower seeds and linseed, baked on stone. A unique, slow mixing process and longer resting times guarantee a better hydration of the dough. Resulting in bread with an open structure, a mild sourdough taste and a longer freshness.