“Alive” sourdough is used for baking the bread, which each time is left for the next baking. The wheat flour, wheat cotton gauze and filled into barrels. Brans with a small amount of flax seeds and sunflower seeds, salt and sugar are added to the sourdough. The prepared dough is left to stay for 12 hours and then is baked for 1 hour in the oven.
The taste of this Andrupene bread is memorable and just for the taste of real bread people come here again and again....