MULTIGRAIN SOURDOUGH BREAD
Traditional French multigrain (malted) wheat bread with sourdough, rye and roasted malted barley flour, enriched with dark flax seeds and millet, baked on stone.
- 1100 G
- 6 PCS C/S
- BAKING 210°C · 19-21'
- SOURDOUGH
- STONE OVEN BAKED
- SUITABLE FOR VEGANS
- SUITABLE FOR VEGETARIANS
