Spelled Vinschgerl, pronounced Alto Adige
If South Tyrol could be bitten into, it would taste like Vinschgerl: the typical wholemeal rye bread made sourdough, slowly rising and flavoured with aromatic spices.
Sure, it has a strange name and is easier to eat than to pronounce,
but then again, you can't talk with your mouth full!
Heat it up in the oven at 180° for 4 minutes to release all its flavour.
wholemeal RYE flour 31%, wholemeal RYE sourdough 30% (wholemeal RYE flour, water, starter cultures), wholemeal WHEAT flour 17%, water, yeast, sea salt, fennel, cumin, fenugreek.
For you individual voucher please insert a quantity (f.e. quantity: 19 x 1,00 = 19,00 Euro)
Pleasant texture, With organic Edelweiss extract, Nourishes and protectst, For smooth and soft lips