Description
Whole-grain bread (from the German word "Vollkornbrot" - whole-grain bread) with the well-known Graham taste. The bread is made with a rye-wheat starter which increases the shelf life and enhances the flavours and taste of the product.
Bake with steam at 220℃-240℃ for 5-8 minutes.
Content of allergens: wheat gluten
Weight
220 g