Traditional German Breads
Pumpkin multi-seed bread
Junior brot 750 g
This loaf is sprinkled with pumpkin seeds and has a 24% seed content consisting of soy, sesame linseed and pumpkin seed.
69% wheat flour 31% rye flour with a 3-stage natural rye sourdough.
German bread mild
Mildbackbrot 500 g
A wheat and rye flour mixed bread with more wheat than rye makes it a milder less sourdough taste. It is very popular in Germany.
65% wheat flour and 35% rye flour with 3-stage natural rye sourdough.
Malzbrot 750 g
This bread contains some roasted barley malt and has a decoration on the crust, an aromatic crumb with a thin crunchy crust. Awesome in the true sense.
35% wheat flour 65% rye flour.
Landbrot 500 g
A traditional rye and wheat bread with a strong sourdough flavor.
31% wheat flour 69% rye flour with a 3-stage natural rye sourdough.
Traditional Rye bread
Ur-Roggen 1000 g
This hand-crafted very old traditional rye bread has a thick wild crust full of rye flavor.
17% wheat flour 83% rye flour made with a 3-stage natural rye sourdough.
Rye crust bread
Roggenkruste 1000 g
With only 9% wheat this it is the fullest rye we have with a strong taste and thick crust.
9% wheat flour 91 % rye flour with a 3-stage natural rye sourdough.
Friesian crust rye bread
Friesenkruste 750 g
This whole rye bread contains 10% sunflower seeds and 8% spelt and gets its distinctive taste by adding roasted barley malt. A bread with a world of flavors. The rye is cut rather than milled.
12% wheat flour 75% rye flour 13% sunflower seeds with a 3-stage natural rye sourdough.