Baked according to the old recipe dating back to 1917 and handed down from generation to generation. Only rye flour is used to make this bread. Dough is made by scalding using sourdough and baked in a stone oven at a very high temperature. Bread pulp retains a distinct aroma of rye bread and an unforgettable flavour.
Bread got its name inspired by Krustpils resident’s story about rye bread given to raftsmen. This bread withstood cold frost, high heat, rain and drought without losing its value.