A bread with rye and roasted malt flour and malted barley flour.
Designed by Frédéric Lalos, Meilleur Ouvrier de France (Best craftsmanship in France for bakery).
Storage conditions : Store at -18°C or below before use.
Unit weight : 330 Gr
Stuff to consider : Frozen, cereals containing gluten, possible traces of nuts, possible traces of sesame seeds
- Pre-heat the oven at 210°C for 10 min
- Place the frozen bread on a tray in the oven
- Bake for 10-12 min at 190°C
- Remove from the oven and let it cool down for 10-15 mins