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