Dinner with Backerhaus Veit marble rye artisan loaf, marble rye
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
ENRICHED WHEAT FLOUR (MALTED BARLEY FLOUR, NIACIN, ASCORBIC ACID, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, LIGHT RYE FLOUR, YEAST, CULTURED RYE FLOUR, CARAWAY SEEDS, SEA SALT, CANOLA OIL, MALTED BARLEY FLOUR, CARAMEL COLOR, CULTURED WHEAT STARCH, RYE FLOUR, WHEAT MALT FLOUR, ENZYMES, CITRIC ACID, PREGELATINIZED RYE FLOUR, ASCORBIC ACID, MALTED BARLEY EXTRACT, LACTIC ACID.
Backerhaus Veit, breads & buns, serving 56 g, package 17.64 oz/500 g. Ingredients as printed on the label.
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Cooks as bread. Half of it left? Use up the bread.