The raisin nut bread is filled with raisins, currants, walnuts, hazelnuts and almonds and cinnamon. It’s a sourdough loaf made with local flour, toasted rye and a malt we make from old bread.
It has been fermented for 26 hours. This makes it easier to digest and also gives the fruity taste. The fermentation in combination with the wet dough ensures that the bread stays fresh very long.