House Bread Light

This artisan wheat mixed bread with rye sourdough is hand-made and gains extra crust while baking. This rustic classic contains aromatic barley malt flour.

Approx 2.5 lbs. These are half-baked. Thaw for 2.5 hours then bake at 350 for 15 minutes with steam. 

WHEAT FLOUR (46%), water, RYE FLOUR, table salt, yeast, BARLEY MALT FLOUR, WHEAT MALT FLOUR.