Zhara Dark Bread with Seeds, Stone-Baked combines wheat flour, rye sourdough, sprouted grains and a variety of seeds in a bread with a full-bodied taste and distinctive aroma. It contains sprouted rye, wheat and oat grains, sprouted sunflower seeds, pumpkin seeds and brown flaxseed.
The rye and rye-malt sourdough, together with the Multigraham mix of wheat bran, graham wheat flour and malted barley flour, contribute to the bread’s richer flavour and darker character. Baking it on a stone surface creates an appetizing crust and further enhances the aroma of the grains and seeds.
A suitable choice for anyone who prefers bread with a more pronounced flavour, varied texture and a generous presence of grains and seeds.
carbohydrates
proteins
fats
fibres
White wheat flour 26%, water, sourdough (Dobrudzha wheat flour 17%, water, starter culture [water, wheat flour, rye flour, starter cultures, sprouted rye flour, iodized salt, stabilizer - xanthan gum]), sprouted grains and seeds soaked in 15% rye sourdough (pasteurized rye sourdough (water, dry rye sourdough, liquid rye-malt sourdough (water, wholegrain rye flour, iodized salt, crushed rye-malt grains, starter cultures)), sprouted rye grains, sprouted wheat grains, sprouted oat grains, sprouted sunflower seeds, pumpkin seeds, brown flaxseed, iodized salt), Multigraham mix (wheat bran and graham wheat flour, gluten, sourdough (rye flour, water, starter culture), malted barley flour, antioxidant: ascorbic acid, enzymes), dry wheat gluten, iodized salt, dried Mediterranean sourdough (dried durum wheat sourdough, starter culture, antioxidant: ascorbic acid, enzymes).
| Carbohydrates | 45 g |
| Proteins | 11 g |
| Fats | 3 g |
| Fibres | 6 g |
| Salt | 1.4 g |
| Carbohydrates | 20.25 g |
| Proteins | 4.95 g |
| Fats | 1.35 g |
| Fibres | 2.7 g |
| Salt | 0.63 g |
Zhara Dark Bread with Seeds, Stone-Baked pairs very well with both fresh and more intense flavours.
Try it with cream cheese or cottage cheese, yellow cheese, a boiled egg and fresh vegetables. It also works well for sandwiches with roasted meat, green salads or vegetable spreads.
Lightly toasted, each slice becomes pleasantly crisp, while the aroma of the rye sourdough, malt and seeds becomes even more pronounced. Serve it with soup, salad or use it as the base for a quick and tasty breakfast.
