• Good nutrition value – rye leaven with yeast and malt ensures high quality natural ingredients and  successful home baking providing bread that remains fresh longer than that bought at a bakery!
  • Simple to use — the leaven comes ready for immediate use. You use it easily, for baking bread either in an oven or in an automated bread baking machine.
  • Delicious flavour of homemade bread – with this leaven you can make up to 750 g of homemade bread with a unique slightly sour taste, a wonderful aroma, dark and mellow crumb, and a crunchy golden brown crust.
  • Better digestibility of bread – home baked bread, which is free of additives, constitutes an excellent source of protein and dietary fibre. Such bread is healthier and easier to digest and can be included in the diet of children and the elderly!

Fresh, delicious, and crunchy bread every day, without leaving home? If you use rye leave with yeast - it is extremely simple. Bake your own bread at home and amaze those closest to you! The natural composition of rye leaven with yeast and malt ensures healthy baked products that are free of artificial substances and flavour enhancers. Bread made with rye leaven has a distinct, slightly sour flavour, a dark and mellow crumb, and a crunchy golden brown crust – and all of this can be achieved at home in only a few hours! A single packaging is enough for baking a bread loaf weighing up to 750 g, and it is very simple to use. A single packaging contains two sachets – one with the leaven, and the other with specially selected yeast. The product is intended for baking bread either in an oven or in a special automatic bread baking machine.

The product is natural and may undergo changes.

Baked products based on leaven with yeast are an abundant source of dietary fibre, thanks to which they me be included in the diet of children and of the elderly. The lack of artificial and chemical additives makes the baked products remain fresh longer.

Advantages of using leaven:

- better digestibility of bread,
- delicate flavour,
- crunchy crust,
- more attractive bread colour,
- mellow crumb,
- extended freshness of bread.

Recipe for baking a 750 g bread with rye leaven.


Ingredients:

- 350 ml lukewarm water,
- 10 g salt,
- 350 g type 500-750 wheat flour,
- 150 g type 720 rye flour,
- 1 packaging of rye leaven with yeast and malt for bread baking (leaven and yeast).

Optionally:

- 2 tablespoons of seeds, e.g. sunflower seeds, pumpkin seeds, soy beans.

Oven:

Knead the dough made from the ingredients listed - you need to obtain an elastic mass that does not stick to the container. Leave it for about 1 hours under cover, in a warm place. Next, knead the dough again (it is enough to do it for a short while) and move it to a form. Leave it again in a warm place to rise, until it doubles its volume. In the meantime, put a bowl with water into the oven while it is heating up, thanks to which the crust will be crunchy, while the crumb will remain mellow. Bake it in a heated oven for about 1 hour, in a temperature of 200°C.

Automatic bread baking machine:

Add the ingredients in the order they are listed into the automatic machine bowl and set the BASIC program in order to obtain a moderately browned crust. The bread will be ready after about 3 hours.

Ingredients: dried rye sourdough (65,2%) (milled rye products, barley malt extract), active dried yeast (34,8%) (S. cerevisiae yeast, emulsifier: sorbitan monostearate).


This product natural and may undergo changes.

Information on allergens: contains gluten. 


Store in a dry, cool, and dark place.