Wild Bread

Our Wild Breads belong to the group of Rye Breads and are mainly rye flour mixed with a smaller portion of wheat flour. We only use rye sourdough, rock salt, full fermented filtered water and a very little amount of baking yeast together with the rye-wheat flour mix. Due to the rye sourdough and the fermentation, the Wild Breads have a slightly sour rye taste. The inside is fluffy, moist and soft. The broken crust is very aromatic. The typical taste of a Wild Bread is achieved by a very powerful and high heated baking start. Especially kids love our Wild Breads for their sandwiches at lunch break. Wild Breads go well with every kind of topping. A piece from home – childhood memories – clean and real… just like back in the days! These breads are very common in Germany, Scandinavia and Eastern Europe. These breads are vegan.

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