A dark sourdough loaf made with wheat flour, rye flour and malt, finished with a blend of sunflower seeds, wheat bran, sesame seeds, linseed and oat grits. Stone baked for a thin, crispy crust and a light, airy crumb, offering a rich flavour and rustic appearance. Suitable for sandwiches, toast and a wide range of foodservice applications.
Technical
Format: 600g x 10 per case
Preparation: Bake from frozen at 210°C for 9–11 minutes
Storage: Store frozen at -18°C or below
