2104401
boulot with sourdough multiseed
Rustic, malted multigrain loaf from wheat, rye and rye sourdough as a starter, enriched with sesame seeds, sunflower seeds and linseed, hand folded and 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.
- Sourdough
- Stone oven baked
- Suitable for vegans
- Suitable for vegetarians
- Source of fiber
- 600 g
- 11 PCS C/S · 36 C/S PAL
- Baking 210 °C · 14-16'
- PART BAKED