Roggenmischbrot 60/40 - German sourdough bread with 60% rye and 40% wheat. This bread is baked with German beer and 2/3 of the rye is a dark rye, which makes the bread richer in fiber and minerals. This flavorful loaf of bread is perfect for beer and rye lovers. USA / Indiana / Marion County
Rye flour, artisan wheat flour, beer, water, sea salt, yeast.