Prunte’s rye bread is no ordinary bread. Not only does it look much darker, but it also tastes sweeter and juicier than other whole grain breads. The secret is not the ingredients – rye flour, water, salt and yeast, as these are always excellent. The extraordinary is the cooking process it goes through. It is steamed for at least 20 hours in special steam ovens at low temperatures around 100°C. This process gives the bread a very dark color, as well as its bittersweet aroma. However, the bread cannot be cut right away because it is initially as soft as a pudding. It can only be cut and packed after about 24 hours of rest.
Prünte’s Rye Bread is rich in whole-grain sunflower seeds, flaxseeds and oat flakes. It has a strong flavor due to the high amount of natural yeast.
The figs and raisins are sun-ripened, sweet and succulent on the palate, especially delicious with cheese or pâté!
RYE (flour and coarse), water, natural sourdough (RYE and water), raisins (8%), figs (6%), sugar, WHEAT flour, sunflower seeds, mal extract (RYE), salt, spices, yeast.
See ingredients in UPPERCASE. May contain traces of hazelnuts and sesame.
This bread goes perfectly with cheese or pâté.
Country of Origin:
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Rua Quinta dos Álamos n.º 3
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