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This bread is a bit more gourmet than my Shepherd’s Pan Bread, using rye flour and caraway seeds. After I’ve added water and created a ball of dough, I wet my fingers and spread the dough out into a skillet that I’ve coated with a bit of olive oil. I turn the heat on low and add a lid. Just before I flip it, I add some more olive oil to the top. After it turns a golden brown, I sprinkle on a topping of Parmesan cheese. A soft, moist bread with a chewy texture, you can also bake it in your oven or make a BakeOver crust. This is a Project F.A.R.M. (First-class American Rural Made) product.
Ingredients: Organic Unbleached Wheat Flour, Organic Rye Flour, Organic Barley Malt, Barron Flour Mill Baking Powder (aluminum/gluten-free, made w/non-GMO organic rice starch), Organic Sucanat® (dehydrated cane juice), Organic Caraway Seeds, Sea Salt, Organic Garlic, Baking Soda and Organic Herbs. Topping: Organic Parmesan Cheese (milk, salt, cheese cultures, enzymes) (Topping packet is included in Outpost only). Vegetarian
Nutrition Facts: One serving equals 150 calories, 2 g fat (1 g saturated fat, 0 g trans fat), 5 mg cholesterol, 440 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g sugar, 6 g protein.
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