A loaf with a dense, hearty texture, born from the combination of wholegrain rye and dried fruit. It is made with stone-ground rye flour, which gives it a slightly tangy note, balanced by the sweetness of the fruit. Two varieties are available: the winter version combines dried figs, raisins and walnuts, while the summer version blends figs, dried apricots and almonds. It is perfect for a hearty breakfast, as a protein-rich snack, or paired with soft or mildly flavourful cheeses, which bring out its contrasting flavours. A versatile bread, suited to different times of day and endlessly varied pairings.
WEIGHT: 1 kg
INGREDIENTS: stone-ground rye flour, water, rye sourdough starter, salt
+ Winter version: raisins, walnuts, dried figs. Summer version: dried apricots, almonds, dried figs
ALLERGENS: contains gluten and tree nuts. May contain traces of eggs, other nuts and seeds.
NUTRITIONAL VALUES PER 100g:
• Winter: Energy 308 kcal – Carbohydrates 51 g (of which sugars 22 g) – Protein 6.8 g – Fat 7.5 g – Fibre 6.7 g – Salt 0.9 g
• Summer: Energy 332 kcal – Carbohydrates 52 g (of which sugars 21 g) – Protein 8.5 g – Fat 8.5 g – Fibre 8.5 g – Salt 0.9 g
SHELF LIFE: We recommend consuming within 6 days of baking.
Stored in a cool, dry place, the loaves keep for 15 days or more if you follow our storage and refreshment tips.
It can also be kept in the freezer for up to 90 days.