Our German Artisan Breads like this mixed rye and wheat sourdough bread are some of the best in the world. The German family-run bakery has built up a reputation for quality over 150 years, with the family’s youngest son just qualified as an award winning bread-sommelier.
A slice of our fresh lump, juicy on the inside, crispy on the outside, is a very special treat with good butter, a slice of butcher’s salami and a pickle.
For the sweeter munchies among us, the bread is also very suitable for breakfast with a well-known nut nougat cream! Have fun feasting!
The dough of the organic lump is lovingly prepared by kneading it slowly so that it can rest afterwards. The dough pieces are weighed by hand and, as was customary in the past, “shot” one at a time with the bread pusher in the oven.
A strong cracked crust is its trademark. The high proportion of sourdough makes this mixed rye and wheat sourdough bread juicy. We recommend a homemade crackling lard. Simply delicious!
Natural sourdough * (RYE FLOUR *, water), water, RYE FLOUR *, WHEAT FLOUR *, natural sea salt, fresh yeast *
* from organic agriculture
|of which saturates||1.3g|
|of which sugars||1.5g|
Thaw and serve
Fully Baked. Thaw and serve or warm in the oven for a few minutes.
see best before date on product.
Once defrosted use within 3-5 days.