Category: Pães
O nosso pão de centeio biológico com sementes de chia e linhaça é feito para a Biona por uma padaria familiar em Muensterland, Alemanha. Fundada em 1927, a padaria utiliza técnicas artesanais tradicionais – moendo os grãos frescos momentos antes da cozedura para criar pães repletos do bom cereal integral necessário para uma alimentação saudável.
The texture is what got me—hearty and dense but not at all dry, with those little chia and flax seeds giving every slice a nice crunch. You can tell it's made the traditional way; the crust has that proper artisan chew that supermarket rye just never matches.
The loaf keeps surprisingly well for a dense rye—stayed moist into day four on the counter. Love that the chia and flax seeds add a subtle crunch and nuttiness to every slice, plus the grind on the flour makes it feel properly rustic.
The bakery in Muensterland has been around since 1927, and you can taste that history in every slice, with the chia and flax giving it a lovely crunch that my usual rye lacks. I’ve been toasting it for breakfast and the seeds stay put, no mess, and it keeps me full till lunch.
