Ajerų bread: how to choose a quality one?

In Lithuania dark bread was eaten since the first ages After Christ. It was the main dish since the beginning of agriculture. Calamus is used only by Lithuanians in bread baking, therefore, dark Ajerų bread baked by us distinguishes by its traditionalism, sweet-and-sour taste. It is one of our most popular bread products which is a highly quality-oriented and prepared by following the oldest traditions of making and the recipe. Furthermore, there is no yeast in this bread. When the dough is mixed, bread ferment lasts up to 24 hours and only naturally raised bread is put into the oven for baking. The taste of this dark bread will be appreciated by everyone.

Bread is baked in a semi-automatic manner, therefore, a natural composition of bread can be kept but using automatic baking lines it would be impossible. In every stage of bread baking employees carefully assess its quality.

Bread without an additive sugar: what are the benefits?

Our made Ajerų bread is special because even people who do not tolerate sugar can eat this bread as it is without an additive sugar. The taste of dark bread is sourer and it is baked on leaves of calamus, therefore, a special flavour and taste are given to bread. In order to increase the benefit of dark bread, this bread is baked without yeasts and additive sugar. Bran that is in bread gives the organism nutritional fibre that is needed. Our bakery makes only natural ferment bread, therefore, it distinguishes among other bakeries.

The energetic value of dark bread is quite high, but its benefit is bigger than products made of only white flour.

The price of dark bread depends on the weight of pre-packing.

Composition / Energetic value

Ingredients of Ajerų dark bread are the following: wheat and rye flour, rye whole grain flour, wheat bran, caraway seeds and two types of grist.

Ingredients: wheat flour 37 %, rye sift flour 30,5 % , rye whole grain flour 30%, wheat bran, rye grist, caraway seeds, salt, white rye grist, grist extract.

Energetic value 100 g 1084 kJ / 256 kcal
Fat 1,08 g
of which saturated fatty acids 0,14 g
Carbohydrates 52,08 g
of which sugars 0,67 g
Fibre 6,5 g
Proteins 6,3 g
Salt 0,53 g