Pan Integral de Centeno con Masa Madre

This whole grain spelt bread combines the nutritional richness of whole wheat with the earthy flavor of Guatemalan spelt. It has a soft crumb and crunchy crust, made with sourdough and fermented for 72 hours. Suitable for toasting, gourmet sandwiches, or pairing with seasonal dishes.

• The description claims a unique blend of 60% whole wheat and 40% Guatemalan spelt.
• The description claims fermentation lasting 72 hours with autolysis.
• The description claims no additives, using only sourdough, spring water, and sea salt.
• The description claims a smoky aroma and moist crumb.