Wild Alpine Dark Rye
Bake at home.
Ingredients: Wheat Flour, Rye Flour, Water, kibbled Rye Grain, Dick (Alpines Natural Wild Yeast), Dark Malt, Salt, Malt Flour, Ascorbic Acid (Vitamin C)
Alpine Breads have developed a bake at home Wild Artisan Bread.
Store bread in fridge (5 days) or freezer ( 6 Months) until you want to bake it. Make sure it is thawed before baking.
To bake, turn your oven on to 200 C. While your oven is heating up spray bread with water. When oven is heated to 200 C place bread in oven for 13 minutes to bake, or 15 minutes if you would like a crustier loaf. When baked, place on cooling wire to cool.
|Average Qty Per 100g|