This artisanal, light brown, multigrain sourdough bread made from wheat and whole wheat, with a natural sourdough of wheat and rye flour, is enriched with roasted sesame, flaxseed, and pumpkin seeds. Traditionally made with rising and maturing times of more than 48 hours. This results in a bread with a moist and resilient crumb and a flavorful crispy crust sprinkled with sesame and flaxseed. The bread is stone-baked.
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