“Bemielė“ 100% rye bread. Yeast in this bread is replaced with natural leaven – that’s why “Bemielė“ bread production and baking processes take more than 32 hours. The bread, made exclusively from rye flour, is like bread baked by a grandma. Natural leaven and scaldings give the bread a smooth texture, and the malt brings out its natural sweetness. Once you’ve tasted a slice of the “Bemielė”, you’ll want another one. Perfect with cheeses and ham, and as an addition to any breakfast table.