Fresh baked and frozen imported from Germany. This Farmers Loaf from Edna contains 60% rye flour and rye sour dough and has a very dense consistency. It’s delicious with German cold cuts and cheese. Defrost for 2 - 3 hours and bake it for 15-20 minutes at 180 C (350 F) with steam. Keep in mind that ovens may vary! Let cool before slicing.
Please note: Despite all manners of shipping dry ice, cold packs, etc., we have found it almost impossible to keep baked items frozen when we ship. The USDA confirms that there is no safety risk to refreeze baked items that have been pre-baked. However, it is best if they are refrozen as soon as you receive the package.
Traditionelles, handwerkliches Roggenmischbrot mit Sauerteig gebacken. Eine knusprige Kruste und die feste Konsistenz unterstützten den aromatischen Geschmack dieses Brotes.
Backanleitung: 2-3 Stunden auftauen lassen, und bei 180°C 15-20 Min. mit Beschwadung backen.
Rye Flour, water, wheat flour, rye sour dough, yeast, salt. May contain milk and sesame
Roggenmehl, Wasser, Weizenmehl, Roggen Sauerteig, Hefe, Salz. Kann Milch und Sesam enthalten!
Defrost for 2 - 3 hours and bake it for 15-20 minutes at 180 C (350 F) with steam. Keep in mind that ovens may vary!
Let cool before slicing.