Spring bread – Norwegian flour and red fruits

To celebrate the berry season, our bakers prepare a fruity loaf made with three flours and seeds every day.
This moulded loaf is made from a blend of spelt, rye, and wheat flour, enhanced with sunflower, brown flax, millet, and pumpkin seeds.
The sweetness is enhanced by the combination of cranberries, strawberries, and blueberries.
A fruity loaf to enjoy all day long.