Traditional rye holed bread. Baked with authentic rye sour dough.
Baking information: Thaw & Bake
Thaw in room temperature for 60 min. Bake at 190°C for 10-12 min. NOTE! Baking times and temperatures are guidelines depending on the oven. Baked product weighs about 330 g.
Storage at -18°C or colder
|Shelf life||300 days|
|Country of origin||FI|
RYE sourdough [water, wholegrain RYE groats 14%], wholegrain RYE 27% (flour, malt), WHEAT flour, water, yeast, iodised salt, flour treatment agent (E300). 63% of cereal based raw material is rye.
Nutrition information pr. 100 g.
|- of which saturates||0.2 g|
|- of which sugars||0.7 g|