Festive bread is naturally fermented, usually baked from rye flour. This bread differs from others not only in taste, but also in form. It is baked in round shape, with hand-shaped sides. Each loaf is like a small copy of the sun. It is deliciously fragrant, dark and soft, flavoured with caraway seeds and malt. Its sweet and sour taste is given with natural leaven and brewing. The most commonly served uncut, because it better keeps fresh, ages and dries slower.
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