CHF 4.55
This product is not available on the desired delivery date.
This rye and wheat mixed dough is made using not only our decades-old sourdough starter, but also a soaker. This is made by crushing whole rye grains and soaking them for one day in water. These saturated grains give the bread more nutritious dietary fibres, a very moist crumb and a rugged touch, which is why we called it mountain climber bread.
Pre-dough: soaker + sourdough starter
Flour: 60% dark rye, 40% half-white wheat
Proving time: 48 h
Available: Mon, Wed, Fri, Sat
Ingredients: Type 1100 rye flour, type 720 wheat flour, water, coarse rye meal, pre-dough (rye flour, water), table salt, yeast
Bäckerei Jetzer im Breitequartier
Zürcherstrasse 73
4052 Basel
Phone: 061 311 24 87
E-mail: info@jetzerbegg.ch | bestellung@jetzerbegg.ch
Opening hours
Mo. – Fr. 7.00 a.m. to 7.00 p.m.
Sa. – Su. 7.00 a.m. to 5.00 p.m.
Headquarters in Gundeli
Dornacherstrasse 67
4053 Basel
Phone: 061 361 64 40
E-mail: info@jetzerbegg.ch | bestellung@jetzerbegg.ch
Opening hours
Mo. – Fr. 6.00 a.m. to 6.30 p.m.
Sa. 6.00 a.m. to 2.00 p.m.
Closed Su.
