• New
Product code: 1156

A darker type of portion bread baked on rye flour with linseeds , sunflowerseeds and sourdough.

Baking information: Raw dough

Defrost overnight in refrigerating room (+4°C) or for 1 hour in room temperature. Place the bread in proofing cabin for 45-60 minutes (+35-37 °C, appr. 70 % moisture). Preheat oven to 220°C. Put the bread in the oven and steam for a few seconds. Lower the temperature of 200 °C and bake for 15-18 min. NOTE! Baking times and temperatures are guidelines depending on the oven. Baked product weights about 475 g. *) Serving proposal: sprinkle with sesam seeds (see photo).


Temperature max C°-18, Temperature min C°-25

Carton EAN 17391288115600
Weight / piece 80 g
Pieces / carton 125
Cartons / pallet 45
Shelf life 252 days
Country of origin EE


WHEAT flour, water, RYE flour, yeast, sunflowerseed, WHEAT gluten, linseed, RYE malt, dried RYE sourdough, salt, BARLEY malt, vegetable fat and oil (palm, rapeseed), emulsifier (E472e), dextrose, aroma. May contain traces of walnut.




May contain trace of:


Nutrition information pr. 100 g.

Energy 1013 kJ
Kcal 240 kcal
Fat 4 g
- of which saturates 0.5 g
Carbohydrate 40 g
- of which sugars 0.2 g
Fibre 4 g
Protein 9 g
Salt 1 g
Sodium 0.4 g
Lantmännen Unibake International

Sluseholmen 8A,
3rd Floor
DK-2450 Copenhagen SV

+45 7628 5000
Sales contact

Peter Hermes
IKAM & Sales Director
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