This week’s Inspiration is really special to me. I love this bread! It’s a recipe I learned from Dimitri from Hopla Geiss bakery in St Gilles (I would definitely advise to taste his breads too!), one of the people I learned the craft from. He got the inspiration from somewhere in Scandinavia. It’s got roasted seeds in it, beer, rye flower, wheat flour…

Additional information

Weight 400 g

Wheat and rye flour – water – sourdough – roasted seeds (black sesame, pumpkin, sunflower) – dark beer – malt syrup – sel de Guérande – yeast

In stock