This bread belongs to the new generation of scalded rye breads. Smaller rye content results in less pronounced rye taste. The recipe includes apple purée and cocktail of spices, like anis, caraway seeds to name a few. Together they create a unique refined taste of dessert bread.

Serving suggestion: Enjoy it smothered with butter or bruschetta or go the avocado toast route, or, perhaps put an egg on it.