|Dietary fiber||4,50 gr|
|Monosaturated fatty acids||0,76 gr|
|Polysaturated fatty acids||0,99 gr|
|Omega 3||0,00 gr|
WHEAT flour, water, RYE grain 7,8%, RYE flour 7,6%, WHEAT sourdough 4%(fermented WHEAT flour, water), yeast, seeds (chia, millet, golden flaxseed), inactive RYE sourdough 1.3% (fermented RYE flour), salt, tef f seed, BARLEY malt.
Box 17 units
We prepare this unique loaf with flourrye, rye seed floursprouted, wheat flour and sourdoughbeer, and we covered it with a crisp shower ofmillet, teff, linseed and chia seeds so that yourunmatched recipe jump out at the sight.Sprouted rye flour is the resultof a laborious process in which they germinateand ferment the seeds to grind the grainwhole.It is richer in fiber and nutrients, low in fatand provides better digestibility and interestingsweet undertones.