Bread with Spelt
With wholemeal flour and spelt. With the taste of primal grain.
Mix from wheat flour, wholemeal flour and flakes (rye/oats) sunflower seeds and linseeds.
Rye flour, wholemeal flour, wheat flour and a dash malted barley flour.
Mix from wholemeal flour, wheat grain and wheat flour. Airy baked bread, between light and dark. Prepared with whole wheat grains.
Rye flour, wholemeal flour, wheat flour and malted barley flour. Sandwich size.
Prepared with homemade cooked corn and fresh yoghurt. Soft and tender.
Dr. Allinson Bread
100% Wholemeal flour (Dutch imported). Highly recommended!
Contains less calories, less salt and more raw fibers, minerals and vitamins.
Rye & sunflowerseeds
Mix from rye flour, wholemeal flour, wheat flour and malted barley flour. Crispy and tasty!
Wholemeal flour, butter, yoghurt and soda. For the fans.
Wheat flour, rye flour, wholemeal flour and sourdough. Amazing tasty!
Granny’s Village Bread
Classic old style bread. Wheat flour, rye flour and firm baked.
Mix from rye flour, wholemeal flour, wheat flour and malted barley flour. Airy and crispy baked.
Wheat flour and a mix from vegetables. Tasty and slightly spicy.
Wheat flour, butter and milk. Soft and tasty. Delicious!
Rye flour and wheat flour. Traditional German bread, firm baked.
100% Wholemeal flour and sourdough. Firm baked bread with a mild sour taste.
100% wheat flour. Crispy, airy white bread. Yummy!
Classic Italian bread. Highly recommended for its natural taste.
Mix from rye flour, wholemeal flour and sourdough. Firm baked bread with a mild sour taste.
Wheat flour, prepared with an old French recipe. Baked with a thin crunchy crust and soft crumb.
Rye Bread 100%
Rye flour 100%. For the fans of rye, firm baked bread.