A bread with rye and roasted malt flour and malted barley flour.
Distinctive breads with a specific commitment to propose products with a lovely organoleptic range: intense taste, complex shapes and finishes. The doughs are worked with a higher moisture level and long fermentation periods. They are made mainly with sourdough and special flours (T80 wheat flour milled with a stone mill, rye flour, or spelt flour).
Rye Loaf Bread 330g-Bridor
- Please e-mail the team at firstname.lastname@example.org for Allergen & Dietary information