Traditional rye holed bread. Baked with authentic rye sour dough.
Baking information: Thaw & Bake
Thaw at room temperature for 1 h or overnight in the fridge. Bake at 190°C for 13–15 min. Steam can be used in the beginning of baking.
Storage
Storage at -18°C or colder
| Carton EAN | 6416577600385 |
| Shelf life | 300 days |
| Country of origin | FI |
Ingredients
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.
Allergens
ContainsGluten
Nutrition information pr. 100 g.
| Energy | 948 kJ |
| Kcal | 225 kcal |
| Fat | 1.4 g |
| - of which saturates | 0.2 g |
| Carbohydrate | 41 g |
| - of which sugars | 0.7 g |
| Fibre | 9.4 g |
| Protein | 7.1 g |
| Salt | 1 g |
