Made with 100% SPELT flour, starter dough and no additives. High in protein and fibre with magnesium, iron, phosphorus, vitamin E and vitamin B. Easily digested bread.
Spelt, as it is enclosed in the shaft of the grain, isn’t affected much by any type of contamination. Its nutrients and properties are very protected. The crumb is juicy and consistent, creamy and open. It’s baked slowly on a stone, for a thick, crunchy crust. These processes give it a very characteristic intense flavour, and long shelf-life.
|Calories:||1159 kJ /274 kcal|
|of which are saturated||1 g|
|of which are sugars||2.2 g|
|Dietary fibre:||4.9 g|
SPELT flour (54%), water, starter dough (SPELT flour, water, salt and yeast), MILK, sugar, yeast and salt. *Made with 100% SPELT flour, which is 54% of the total recipe. May contain traces of SOYA. No GMO
Long, irregular shape with rounded ends.
Yellowish crumb. Toasted brown crust sprinkled with flour.
Bready, with toasted flavours.
Bready, with intense spice flavours.
Spongy, irregular, airy crumb. Crunchy crust.