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Round wheat bread with the addition of graham flour and rye flour is a baking characterized by a rich and intense taste, as well as a unique consistency. For the production of this bread, we use three types of flour: wheat, rye and graham. All three flour provide the product with a unique taste and nutritional values.
The bread is baked in rye sourdough, which means that the yeast used for its production is natural and obtained from fresh sourdough. This means that the bread has a longer shelf life, and also has a positive effect on digestion and absorption of nutrients.
Freshly ground screaming, i.e. the ancient variety of rye, which in the era of healthy eating, begins to return to the salons. It screams rich in fiber, vitamins and minerals, which adds nutritional value and taste to bread.