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
|Weight / piece||80 g|
|Pieces / carton||125|
|Cartons / pallet||45|
|Shelf life||252 days|
|Country of origin||EE|
WHEAT flour, water, RYE flour, yeast, BARLEY malt, sunflower seed, WHEAT gluten, linseed, dried RYE sourdough, salt, vegetable fat and oil (palm, rapeseed), WHEAT starch, emulsifier (E472e), aroma, flour treatment agent (E300). May contain traces of milk, walnut.
Gluten wheat RyeMay contain trace of:
Milk Nuts Walnuts
Nutrition information pr. 100 g.
|- of which saturates||0.5 g|
|- of which sugars||0.2 g|