• adapted to the Prekmurje region
  • well baked crust is smooth and the core dense and elastic which is typical for breads of the Prekmurje region
  • rich in flavour due to sourdough and rye flour


  • flour (rye flour, wheat flour, semi-white)
  • water
  • yeast
  • salt
  • lactic acid bacteria cultures
  • rye sourdough
  • rye malt flour
  • acidity regulator (citric and acetic acid)
  • whey powder
  • soya lecithin (emulsifier)

Interesting facts

In comparison with the wheat flour the rye flour contains much more minerals and vitamins.

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