Country-Style with Spelt – recipe

Baking mix for the production of rye-wheat bread with spelt

The Country-Style with Spelt Bakery Mix enables the production of bread with a traditional, artisanal character and a distinctive, full-bodied flavour. A high proportion of wholemeal spelt flour (56%) ensures that the finished bread is high in fibre (6 g) and high in protein (8.9 g). The addition of deactivated wheat durum and rye sourdough gives the bread a deep aroma and a subtly tangy flavour profile. The presence of whey and milk powder improves crumb structure and supports optimal crust browning. Once baked, the bread reveals a resilient, elastic crumb complemented by a perfectly crisp crust.