Antonio Mattei Wholemeal Toasted Brioche

Details

These toasted Brioche slices are still prepared according to the original 1858 Antonio Mattei recipe. The secret of their pleasant frgrance comes from the double and slow leavening of Brioche bread. Once baked, the still soft bread is cut and left to rest for 24 hours; the slices are then toasted as to obtain the golden color and the typical crumbly and light consistency.

Ingredients: Wholemeal wheat flour, 28%, wheat flour, freen range eggs, butter, sugar, yeast, sea salt.