Half baguette multicereal

A half-baguette with cereals, a brown crumb and a crispy crust, ideal for making sandwiches
• A recipe developed from rye and wheat sourdough, durum wheat semolina and barley flour, which gives it a crisp, golden crust, a soft, airy brown crumb and a sourdough taste
• A decoration of seeds that reinforces the sensation of crispness and that enhances the toasted and fruity notes
• Format suitable for catering professionals, especially for making sandwiches