Bread

BREAD OF SPELT AND WHOLEMEAL SPELT 250 g

Ingredients: spelt flour, wholemeal wheat flour, water, wheat flour, sunflower oil, salt, liquid rye leaven, sugar, bread yeast, dry rye leaven, dry wheat leaven, improver.

Preparation: Defrost for 80 min. at room temperature / Bake for 28 – 30 min in a pre-heated oven between 190 – 200 °C.

Consider similar

RYE-WHEAT BREAD 600 g
RYE-WHEAT BREAD 600 g
RYE BREAD LOAF WITH MALT AND LIQUID RYE LEAVEN 500 g
RYE BREAD LOAF WITH MALT AND LIQUID RYE LEAVEN 500 g
WHITE BREAD WITH SESAME SEEDS 500 g
WHITE BREAD WITH SESAME SEEDS 500 g
WHOLEMEAL BREAD LOAF WITH SPELT 350 g
WHOLEMEAL BREAD LOAF WITH SPELT 350 g