Walnut Loaf – this dough is made of wheat flour, bolted rye flour, walnuts, sourdough and a touch of malt. Bake the bread as it is or be more imaginative and turn the raw dough into baguettes, rustic buns or rolls.
Baking information: Raw dough
Ensure the products are covered with plastic. Defrost for approx. 180 minutes at room temperature or overnight in the fridge. Once defrosted, keep the products covered and let them rise for approx. 45-60 minutes at 35°C 75% RH or place in a warm area until tripled in size. Heat the oven to 230°C and then decrease the temperature to 190°C. Bake the products for 35 minutes with steam for the first 30 seconds, with the valve closed for the first 15 minutes.
At -18°C or colder. Do not re-freeze after defrosting.
|Weight / piece||750 g|
|Pieces / carton||12|
|Cartons / pallet||32|
|Shelf life||6 months|
|Country of origin||DK|
Wheat flour, water, sifted rye flour, walnuts 3%, yeast, wheat gluten, iodised salt, dired sour dough (wheat flour, sour dough culture), stabilisers (E412), emulsifier (vegetable E472e), dextrose, wheat malt flour, rapeseed oil, barley malt flour, flour treatment agent (E300, amylase, xylanse).
Nutrition information pr. 100 g.
|- of which saturates||0.5 g|
|- of which sugars||2 g|