Rye and Wheat Mixed Bread, Sliced 170 g

Trek’n Eat Rye and Wheat Mixed Bread is a dense sourdough bread baked and sealed in a tin for long storage. It is made from a 60% whole grain rye sourdough with wheat flour and rye groats, so it keeps the firm crumb and sour note of a traditional German Schrotbrot rather than tasting like a ration biscuit.

Nothing needs to be prepared. Open the tin and eat, which makes it a useful partner to soups, spreads and freeze-dried main courses that leave you wanting something solid. The 170 g tin holds five cut slices, so portions are easy to share.

Because the bread is sealed in a tin, it keeps for ten years unopened. That shelf life, together with 225 kcal per 100 g and 9,4 g of protein, makes it equally at home in a rucksack, a bothy larder or an emergency store.