| Brand | Unbranded |
| Manufacturer | Deutsche B*ckerei |
| Model Number | WTBACK05 |
German Artisan Bakery - Deutsche B*ckerei's Rye Sourdough is a bold, robust loaf with a 70/30 to 80/20 rye to stoneground wheat flour ratio. It's hearty, deeply flavourful, and perfect for those who love a bread with substance. Each loaf tells the tale of its slow fermentation, resulting in a rich, dense texture that rye lovers will adore.
This is their 'crustiest' bread, so-called Krustenbrot. Best enjoyed after re-baking on the day of delivery. Also available for collection, fully-baked or par-baked, frozen to remain fresher for longer and enjoy at your own convenience. Re-baking Instructions for Oven/Air Fryer: Lightly mist with water and bake for 15-17 minutes at 180C.
Helpful Tips: - Allow to defrost completely (30-60 minutes). - Lightly mist the bread with water before baking for the best results. - Oven and air fryer temperatures may vary - monitor closely while baking. - May be refrigerated for up to 5 days or frozen for extended freshness.
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