Öfferl BIO Rainer Rye 

Rainer Roggen

Totally wheat-free: rye bread as it should be.

He is a straightforward guy. Wheat would never  get into his box. But instead, lots of swollen forest rye flakes, to which it owes its fine-pored, coffee-brown complexion. It is crunchy - and juicy at the same time, with a fresh green-earthy and strongly acidic note. An honest piece of bread that melts on the tongue with fine spices.

Organic natural sourdough bread | 100% rye bread with grape juice | double baked | 48h dough rest

Since our ingredients do not tolerate machines, we shape all the breads with our hands. We give them 48 hours to rest in the dough and then bake them twice in the steam oven.

About the manufacturer:

Homeland ties and genuine craftsmanship are our claim. That's why we work with the best and most inspiring organic producers. Together with them, we have the vision of creating genuine craftsmanship and authentic products that set new standards with their quality.

Because they are made by hand.
Because they show consideration for animals and nature.
Because they are natural and real.
And because they simply taste better.

We are a real family business from Gaubitsch, Weinviertel. Georg, his mum Brigitte and his father Walter, his cousin Lukas and his cousin Sandra are the living heart of Öfferl.

#breadswithcharacter #peoplewithcharacter #fromthegroundpath