Rheinländer Brot (Bread from Rheinland)

As the traditional recipe from Rhineland sets out, we make bread with German rye, soft wheat and rye sourdough froth with a mild acidity. It requires a long maturation time on a baking tray and is baked at a high temperature in a stone oven. In this way it acquires its delicate crunchy  and very dark crust, characteristic of its "spicy" flavour, which blends harmoniously with its light crumb.