Running baker - limited super healthy (at least almost...) edition

Published 2015-04-08 in My bakery, The running baker,

Easter is history, and I might not be the only one who ate too much sweet stuff over the holidays...? It is no coincidence I am baking the most nutritious bread I have ever made for Friday. I am only making a limited amount of bread this week so make sure to book it quick:
  • 4 "Rustic (and a bit drunken) Rye" - sourdough bread with spelt and rye flour, whole rye seeds, yoghurt, sunflower seeds, flaxseeds, sesame seeds, pumpkin seeds, and a dash of beer (for that deep, sweet malt taste). This bread keeps you going for long and is best enjoyed in thin slices. It keeps well for about a week if wrapped in a cloth!
Price: 7 francs per bread (incl. delivery)
Delivery time: Friday 10th April between 2 - 4 pm (I can leave it in your post box if you're not home). Evening delivery to Engelberg also possible!
Make sure to get your bread/s by writing a comment to this post indicating which bread/s you want, when you want it and where you want it delivered. I will confirm your order.


Posted by: Anonym

Published 2015-04-09 08:06:27

Hej Anna! Jag vill gärna ha ett bröd. Du får gärna leverera till postboxen. Tack :) Johanna

Svar: Hej Johanna! Tack för beställning, ett Rustic Rye är ditt och levereras till postboxen imorgon!

Posted by: Anonym

Published 2015-04-09 08:20:55

God morgon Anna! Vi testar också gärna ett bröd. Är hemma i Basel på em så hör av dig om tid. Kram Anneli

Svar: Hej och tack för beställning! Hör av mig om tid, men satsar pü Basel-leverans!

Posted by: Anne

Published 2015-04-09 08:41:22

Hello Anna, is there one left for me ?
cheers, Anne

Svar: Hi Anne! Yes, there is a bread left for you! Thanks for the order!

Comment this post
Will not be published

brevfranbageriet ELSEWHERE

    Follow me on  Bloglovin Kolla mitt inspirationsgalleri på Pinterest




My profile pictureI am a Swede living in Switzerland and I love to make bread, especially slow sourdough bread. One day I want to open my own bakery and meanwhile I am exploring and experimenting with recipes and techniques to collect as much knowledge as possible. The blog is my note board to keep track of all I want to learn.