Pa de Xeixa

Bread generally round-shaped, made with wheat flour (xeixa), a very old native cereal that is being recovered in Mallorca and Menorca. Once baked with sourdough and slow fermentation, it has more digestive characteristics, a more intense flavour and aroma and its allergenic index is practically non-existent, due to its low gluten content. Brown bread made from wheat (xeixa) is tastier the next day and keeps for about four or five days.