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Ingredients
Wheat flour, wheat germ, wheat gluten, wheat malt, barley malt, sourdough, sesame, salt and yeast.
Wheat flour, wheat germ, wheat gluten, wheat malt, barley malt, sourdough, sesame, salt and yeast
Sourdough bread
It is a natural leaven that allows us to dispense with the use of other yeasts and has a very slow fermentation. That is to say, it allows us to ferment flour without using yeast, as we use the yeasts and bacteria that are already naturally present in the cereals themselves. The flours used to make sourdough bread have their own bacteria and yeasts which, when mixed with water, produce a natural fermentation that does not need industrial yeast. The refining process of this flour can take up to a week (it ferments very slowly), which results in what we call sourdough.
Features Our bread is made with care and rest for a juicy, soft texture on the palate with a little sweetness and crunch from the seeds that goes with any meal. The seeds go in and out of the dough. Rich in fiber, protein and vitamins B1, B2 and C: Beneficial for the nervous system and metabolism, regulating intestinal transit. To eat at the moment put it in the oven for 10 m. at 220 C°, if you want to keep it you can put it in the freezer. The sourdough bread is ideal to accompany meals, only natural, toasted or served with oil, butter, bread with tomato, ham, cheese, vegetables or other foods or delicacies at pleasure
