It is produced by growing the dough in special baskets made of natural wood with a long – lasting process of acid – yeast fermentation. With the addition of naturally fermented sourdough, the process of dough growth is conducted with a very small amount of yeast.
The dough for this homemade bread also grows in special baskets made of natural wood and is baked on hot patty plates in thermo-oil ovens. It has a thick and crunchy crust, rustic and non-industrial looking.
Mixed rye bread is made by a combination of wheat semi-white flour type 700 and integral rye flour. By using semi-white, black and rye flour with a higher content of soft particles and mineral substances, the bakery dough is softer. During the growth of the dough, there is a higher content of aromatic substances, and baked breads are better and fresher, juicier, more durable, better in taste and smell. The crust of such breads is yellow, with a pronounced aroma, whose taste is additionally complemented by a combination of sunflower oil and a small addition of potato flour.
The middle of the bread is juicy and stays fresh for a long time, with a light and short bite. Thanks to the rye flour of smaller grinding particles, the structure of the middle of the bread is not rough, but softer and finer.