Brotgewuerz

If the moon were bread, it would be a Krustenbrot. This mighty 2kg loaf is powered by a two stage rye sourdough and includes rye porridge and brotgewuerz (bread spice). 70% Rye. The rest a blend of whole grain wheat and spelt flours.

Tip of the day: mill your own brotgewuerz from caraway, coriander, fennel, and anise for your next rye bread. Suggested dosage: 0.2-0.5% against flour weight.