Our Scandinavian style rye bread.
It's a very compact loaf with rye flour, spelt flour. But two thirds of this loaf actually consists of sprouted grains and toasted seeds.
We sprout rye, wheat and buckwheat grains and add toasted pumpkin-, sunflower- and linseeds.
Because of the compactness and the sprouts and seeds, this loaf will remain fresh for a week.