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 remains fresh for a long time.
If you would like to freeze part of your loaf, we recommend cutting it in half and wrapping it in plastic before freezing it. When you want to eat it, take it out of the freezer and let it thaw completely before putting it in the oven at 200 degrees for 10 minutes. This way it will taste freshly baked!