A traditional French-style multigrain sourdough bread made with wheat flour, rye flour and roasted malted barley flour. Enriched with dark flax seeds and millet, and stone baked for a rustic appearance, it offers a rich malty flavour, a moist crumb and a crisp crust. Suitable for sandwiches, toast, bread baskets and a wide range of foodservice applications.
Technical
Format: 1100g x 6 per case
Preparation: Bake from frozen at 210°C for 19–21 minutes
Storage: Store frozen at -18°C or below
