MEDITERRANEAN "GOLDEN RURAL" BREADS

The climatic conditions in the Mediterranean create all the necessary circumstances for development

of DURUM GLASS WHEAT (durum) from where the high protein YELLOW FLOUR comes out

with GOLDEN attractive color, very RICH TASTE and NATURAL FRAGRANCES.

Based on fine durum wheat flour LIMNOS, coarse durum wheat flour STARENIO

and wholemeal durum wheat flour CARVELI

we present several Mediterranean applications for breads: GOLDEN RURAL BREADS

HERE, expect a new recipe for ROMANIAN GREEK BREAD

MEDITERRANEAN MEDITERRANEAN BREAD

Very tasty bread with natural flavors and classic Mediterranean spices such as: oregano,

garlic, turmeric, onions, basil, sun-dried tomatoes, as well as flax and sunflower seeds.

Traditional soft interior, tasty and crunchy crust.

GOLDEN BREAD "LIMNOS" - everyday rustic bread with wheat sourdough
Classic durum wheat bread "Golden-Limnos". Prepared from 100% high quality durum wheat yellow flour, fermented with wheat chakvaska. With the characteristic taste and aroma of the Mediterranean breads and the unique golden color. A very economical, tasty, everyday bread.

GOLDEN BREAD "LIMNOS PREDFERMENT-SYMPHONY" with sourdough DURUM-SEMOLINA and germ
The combination of 100% durum wheat, fermented with durum wheat leaven, gives us a bread with a very individual character and very easily distinguished in the site. Due to the method of pre-enzyme (Pulish), which we use in this recipe, we get a porous slightly tough medium and a very thin crispy crust. The taste and aromas are much more pronounced compared to bread made by standard technology.

SPECIAL MEDIUM DURUM WHEAT BREAD

A classic "Mediterranean" bread, which hides the magic of flours originating from these latitudes. It is made from a combination of two different developments of durum wheat flour with the same very fine cocometry, which combine very well and give a very pleasant look, crust, medium, taste and aroma of the finished product.

GOLDEN RURAL MALT BREAD - with rye sourdough
We present you a combination of 100% durum wheat with rye sourdough and natural barley malt.
This "Rural Malt Bread" is characterized by a dense soft middle, very crispy and healthy crust with a slight reddish-golden hue. The color and crust of the bread are obtained thanks to the included malt in the recipe.

RURAL SAMUN - with liquid rye and wheat germ yeast
Very tasty highly masterful bread "Rural Samun". The combination of different durum wheat flours (Limnos, Starenio - with more cocometry and wholemeal Carvelli), fermented with liquid wheat germ leaven, give us a unique taste and aroma. Bread that will appeal to even the most discerning connoisseurs of bread.

RURAL GOLDEN "STARENIO" (with suggestions for leavens)
The secret of this bread lies in the flour of 100% durum wheat Sarenio. Thanks to the co-cometry she dared. Larger than normal flour, but fine enough to form strong bonds when kneaded. The use of this flour, even in combination with others, gives an exceptional craftsmanship to the finished product.

TRADITIONAL WHEAT RYE-WHEAT GRAIN (with TRADITIONAL yeast)
Traditional bread with 70% yellow DURUM WHEAT flour (part of it is wholemeal CARVELI flour from durum wheat) and 30% wholemeal rye.

Rye wheat yeast, TRADITIONAL provides natural aromas, flavors and acidity characteristic of this type of bread. HEALTHY, VERY TASTY BREAD as it used to be in the villages.

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GIANIOTICO BREAD with WINE PREDFERMENT
Gianiotico is a daily bread made from 100% durum wheat in combination with a wine enzyme. A very common and beloved bread in Greece, because of the thin and very crispy crust and soft with very pronounced porous environment. The taste and aroma that gives the wine preenzyme are very specific and recognizable, which makes this bread a hero in most sites.

GOLDEN THRACIAN BREAD

Golden Thracian bread in a very short time has become one of the most liked and preferred Mediterranean breads on the Bulgarian market. Because of the thick and crispy crust, the dense and slightly moist environment and last but not least because of the taste and aroma, which are due to the combination of two durum wheat flours with different cocometry and wheat germ leaven.

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TRADITIONAL WHEAT RYE-WHEAT GRAIN (with TRADITIONAL yeast) Traditional bread with 70% yellow DURUM WHEAT flour (part of it is wholemeal CARVELI flour from durum wheat) and 30% wholemeal rye.

TRADITIONAL WHEAT RYE-WHEAT GRAIN (with TRADITIONAL yeast)
Traditional bread with 70% yellow DURUM WHEAT flour (part of it is wholemeal CARVELI flour from durum wheat) and 30% wholemeal rye.