WHOLE WHOLE BREAD WITH 5 CEREALS

Sourdough starter, 5 cereals with whole seeds, no animal derivatives, coarse stone-ground whole ancient wheat flour and plenty of "respect" make this bread unique. Stone-grinding the wheat berry retains all the bran, making it light and digestible. Whole flax, sunflower, and white sesame seeds, oat flakes, and cornflakes are added to the flour. The dough is risen for 48 hours at a controlled temperature, plus 8 hours of natural leavening. From an organoleptic perspective, it is the lightest bread of all and rich in the natural oils found in the seeds. Depending on the size, it can be consumed within 24 to 96 hours and is ideal for breakfasts, jams, and vegetables.