This bread is made with Lemaire flour from the Commandeursmolenin Epen. The flour is sifted, and then half the whole wheat bran is added back into the flour, giving an 85% whole wheat bread. The dough is cooled for 12 hours to allow it to rise slowly and develop taste before baking in a stone oven. When stored correctly it can be enjoyed for at least 4 days, on the 5th/6th day it is better toasted. By the 7th day, you better order a new one because it is tuesday again! 🙂