Cheers to one of the oldest types of grain that we can enjoy in Germany.
Did you know that emmer was cultivated over 12,000 years ago?!We are all the more proud to be able to bake with it. Full dedication and letting the dough rest for at least 24 hours perfectly highlight the slightly nutty and unmistakable taste of this very special bread. Emmer is absolutely popular with our littlest guests and we recommend it to people who are very conscious about their health.
regional untreated emmer flour, water, spelled sourdough, sea salt without anti-caking aid, yeast
