Description
Bread made of white wheat flour and whole-grain rye flour, with a pleasant taste and flavour, a crispy crust and seeds sprinkled.
Preparation (baking):
100 g - 220℃-240℃ for 4-6 minutes with steam
250 g - 220℃-240℃ for 5-8 minutes with steam
Content of allergens: wheat gluten
Weight
100 g, 250 g