Bread

RYE BREAD LOAF WITH MALT AND LIQUID RYE LEAVEN 500 g

Ingredients: rye flour, water, wheat flour, rye leaven, bread yeast, salt, wheat gluten, barley malt flour, improver.

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

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