Bread Rusks, Rye (Tsiknakis) 700 g. (24.7 oz.)

The Cretan diet would not be the same without the well-known "paksimadi“ (hard bread) which has been in the Cretan diet since time immemorial. The double baking removes water from the bread and makes it hard but tasteful. In doing so, it is possible to keep the rusks for over several weeks, even months. To enjoy these rusks, simply dip them in water and munch. Wholemeal Cretan rye rusks with traditional leaven are made with pure ingredients and no preservatives. 

Ingredients: wholemeal rye flour, flour type 70%, water, leaven, salt, yeast.

Product of Crete, Greece