Bread made from 100% organic wholemeal Xeixa flour grown in Mallorca. Made with sourdough and double fermentation, without added yeasts or salt. Crust covered with rolled oats
Xeixa is a variety of wheat native to the Balearic Islands. Mallorca is the island of La Xeixa. It is specially adapted to the island. Cultivated for more than 2,000 years in Mallorca. It is a cereal with a low content of gluten (the protein in wheat), which makes it more digestive and also much less allergenic once baked. That is why Xeixa wheat is considered one of the most assimilable for human metabolism of all varieties. It stands out for its low production yield, since its ears and grain are smaller than those of today's wheat, but for its high nutritional, digestive and less allergenic quality. Ideal for organic production, without pesticides. The Xeixa has hardly undergone any genetic modifications. It is a flour with a sweet and intense flavor. Working with this cereal will allow us to recover ancestral aromas and guaranteed bread quality, and thus contribute to reintroducing old varieties of cereals.
Xeixa bread has a slight sweet and intense flavor.
