Traditionally handmade sourdough bread.
Wheat and/or Rye kernels are freshly stoneground where after a wild yeast culture is introduced and kneaded into the bread. The dough is fermented for 3 days. The breads are then hand shaped before being baked in a wood fire oven. No electricity is used in the baking process.
The bread making artistry used for this bread has been passed down through three generations of traditional Greek bakers. Original sourdough passed 3 generations of bakers
Ingredients (Rye): rye flour, wild yeast, water, salt.