A large and beautiful stone oven baked rustic sourdough bread with a lot of flavor. Contains no E-substances.
Baking information: Thaw & Bake
Thaw the bread. The bread can be thawed and served as it is or bake in the oven at 190-210 degrees for about 5-7 minutes. Let the product cool 20-30 minutes. Store in a paper bag or at room temperature with no bag, cut side facing down. The hard crust helps the bread to stay juicy.
Store at -18 °C or colder.
|Weight / piece||1100 g|
|Pieces / carton||6|
|Cartons / pallet||20|
|Shelf life||365 days|
|Country of origin||SE|
Wheat flour, water, rye sourdough (whole grain rye flour, water, malt flour of barley), wheat sourdough (wheat flour, water, wheatgluten, malt flour of barley), sea salt, yeast, wheatgluten, dextrose, rapeseed oil, malt flour of barley.May contain traces of: Milk
Gluten wheat RyeMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||0.21 g|
|- of which sugars||0.57 g|