A special blend of wheat and rye Moul-Bie flours allowing the realization of rustic bread par excellence, with the good taste of rye sourdough and notes of caramel. To the eye, the bread is distinguished by an authentic appearance: a brown and very honeycombed crumb, a thick, lightly floured crust. The manufacturing process includes a 3-hour fermentation to promote the development of aromas, and to allow working on several products at the same time. The Campaillou special bread Moul-Bie mix offers the highest hydration country bread (80%). Moments of consumption: breakfast, lunch, dinner. It has been the historic product of the Grands Moulins de Paris for more than 40 years!