Pan de Centeno y Espelta Luis__Al Sur de Granada

Spelt and Rye Bread with Walnuts

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Spelt and rye bread with walnuts from "El Pan de Luis".

Luis has been making his bread in El Valle de Lecrín for just over two years. His sourdough comes from the fermentation of cocoa beans from the Caribbean island of Granada. His breads are also fermented for 24 hours, to which is added another 24 hours of maturation of the sourdough. All their flours are organic, without any kind of additives, stone milled. The water used comes directly from the Sierra de Nigüelas, being recognized for its magnificent quality. The salt used is certified organic and comes from Alicante.