WHOLE WHOLE BREAD WITH 5 CEREALS

Mother yeast, 5 cereals with whole seeds, no animal derivatives, coarse stone-ground ancient wheat wholemeal flour and a lot of "respect" make this bread unique. The stone grinding of the wheat grain retains all the bran making it light and digestible: whole linseed, sunflower, white sesame seeds, oat flakes and corn flakes are added to the flour. Leavening takes 48 hours at a controlled temperature plus 8 hours of natural leavening. From an organoleptic point of view it is the lightest bread ever and rich in the natural oils present in the seeds. Consumable, depending on the formats, from 24 to 96 hours, it is ideal for breakfasts, jams and vegetables.