It consists of around two thirds of wheat flour and one third of rye flour , sourdough and yeast and is only seasoned with salt . The final fermentation time of the dough in a woven bread basket gives the loaves an oval shape with slight, circumferential grooves that are still faintly visible even after baking.
Kasseler bread has a fine crumb and a rather light, soft crust. If stored correctly, it will last for around three to five days.
- Josef Loderbauer: The baker's book in learning fields . Verlag Handwerk und Technik, Hamburg 2008, ISBN 978-3-582-40205-9 .