Hogaza de Centeno con Masa Madre y Alcaravea

This bread is made with whole grain masa madre from 50% wheat and 50% rye, both stone-ground to preserve nutrients. It includes alcaravea seeds and has a complex, slightly spiced flavor. The crust is thick and crunchy, while the crumb is moist and elastic.

• The description claims the alcaravea seeds are known for their digestive properties.
• The description claims the slow fermentation enhances digestibility and nutrient availability.