Wheat and rye loaf with sunflower seeds and sourdough.
Baking information: Raw dough
Defrost overnight in refrigerating room (+4°C) or for 2-3 hours in room temperature. Place the bread in proofing cabin for 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 180-200 °C and bake for 23-26 min. NOTE! Baking times and temperatures are guidelines depending on the oven. Baked product weights about 480 g. *) Serving proposal: sprinkle with sunflowerseeds (see photo).
Temperature max C°-18, Temperature min C°-25
|Weight / piece||540 g|
|Pieces / carton||18|
|Cartons / pallet||45|
|Shelf life||365 days|
|Country of origin||EE|
WHEAT flour, water, RYE flour, sunflowerseed 6%, yeast, WHEAT gluten, dried WHEAT sourdough, salt, BARLEY malt, vegetable fat and oil (palm, rapeseed), dried RYE sourdough, WHEAT starch, emulsifier (E472e), flavour, 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||1 g|
|- of which sugars||0.2 g|