Vasilia bread

With dough made from German rye, soft wheat, two different natural sourdoughs and mainly without yeast, Vasilia bread requires a long maturation time. Combined with twice the baking time, the bread acquires a characteristic aroma in the crust and crumb as well as long life. The crust is thick, crisp and intense in flavour, while the crumb is fragrant and large due to the long maturation time.