Category: Biona
Ons biologische roggebrood met gekiemde zaden wordt voor Biona gemaakt door een familiebedrijf in Muensterland, Duitsland. Sinds 1927 gebruikt de bakkerij traditionele ambachtelijke technieken: de granen worden vlak voor het bakken vers gemalen, zodat de broden boordevol volkoren goedheid zitten die nodig is als onderdeel van een gezond dieet.
The sprouted seeds give this rye a nutty crunch that holds up great toasted with butter. You can tell it's stone-ground fresh, the crumb is dense but not dry like some rye loaves I've tried. Keeps me full until lunch easily.
Opened the loaf expecting the usual dry seedy bread, but the crumb is genuinely moist and the toasted seeds add a nice crunch in every bite. You can tell the grain is freshly ground because the flavour is deep and almost nutty. It’s become my daily toast, no regrets.
The texture is exactly what I want from a rye loaf—firm enough to slice thin without crumbling, and the sprouted seeds give it a nice little crunch in every bite. Tastes like something from a proper German bakery, which makes sense since that's where it comes from.
