Bio
Ur-Gut
Brot
35% ancient grain variety · 65% wheat
aromatic · moist · slightly sweet
Sourdough · 7 days fermentation
A loaf of bread as a symbol of our Ur-Gut initiative. We use a total of 9 rare ancient grains, which we are reviving in their Austrian home regions. We allow the dough to ferment for a whole week. This creates a deep, complex aroma — and bread that stays fresh for an exceptionally long time.
2000 g
ALLERGENS
FEATURES
INGREDIENTS (*ORGANIC)
Wheat flour*, water, whole grain einkorn pre-ferment* [whole grain einkorn flour*, water, whole grain einkorn malt* liquid (einkorn*, Haisa barley*), natural salt], Waldstauden rye flour*, whole grain sourdough* (Tauern whole grain rye flour*, water, Binkel semolina*), emmer flake porridge* (emmer flakes*, water, golden flaxseed*, Waldstauden rye grains* malted, Laufener Land wheat grains* malted, Attergau spelt grains* malted, einkorn grains* malted, natural salt), whole grain Kolben spelt flour*, Attergau spelt bran*, natural salt, roasted amaranth flour*, barley malt flour*
| NUTRITIONAL VALUES | PER 100 G |
|---|---|
| Brennwert | |
| fat | g |
| of which saturated fatty acids | g |
| carbohydrates | g |
| of which sugar | g |
| protein | g |
| salt | g |
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