Large, 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.

  • 900 g
  • 9 PCS C/S - 40 C/S PAL
  • Baking 210°C · 14-16'

  • Sourdough
  • Stone oven baked
  • Suitable for vegans
  • Suitable for vegetarians


Breakfast, light meal, meal accompaniment


Sourdough starters offer an alternative method of preparing the yeast before mixing bread dough. This mixture is then left to ferment for between two hours and five days, which results in a bread with an open, airy texture and a superior flavour and aroma, with a rather dull reddish crust colour instead of golden brown.
Making a starter is not for amateurs. You need knowledge, skill and discipline. 
Advantages:  1. more characteristic flavour,  2. slows down staling, 3. easy to digest, 4. soft moist crumb, 5. more crusty bread.