Bavarian Country Rye

Traditionally this medium rye (60%) bread was baked in Bavarian villages for special occasions. It has a crispy, chestnut brown, shiny crust and an open light-coloured crumb. For those who don’t want the white bread, but also not the full body of rye: here we have a tasty combination of the two grains.

Serving suggestion: Smoked trout sandwich