A traditional Schwarzbrot wholegrain bread combining stoneground whole rye flour, Biodynamic spelt flour and freshly sprouted Biodynamic rye grain.
This is a loaf a German army could march on; rich; cakey and ultra-nourishing. We employ an extended cold fermentation to produce this very credible representation of a traditional German loaf. Best sliced thin, toast it or savour as an open sandwich with pickles and smoked fish etc. Think Smorrenbrod.