Monastery Rye Bread is classic Danish rye bread containing rye sourdough and rye kernels. The sourdough is our own and is designed to be freshened up with water and flour and matures for 12 hours before it is baked. These additions are made to ensure taste, even consistency and moistness. This bread bears the Nordic Keyhole and the Danish Wholegrain symbols.
Baking information: Thaw & Bake
Thaw the products covered with plastic or in a plastic bag for min. 12 hours at room temperature or overnight in the fridge. Bake for 25 minutes at 175°C (air oven). Shelf life before baking (Covered): Max. 2 days in the fridge, or 1 day at room temperature.
At -18° or colder. Do not re-freeze after defrosting.
|Weight / piece||1100 g|
|Pieces / carton||8|
|Cartons / pallet||24|
|Shelf life||12 months|
|Country of origin||DK|
Water, rye sour dough 22% (water, wholegrain rye flour 9,5%, barley malt flour, sour dough culture), rye kernels 21%, wholegrain rye flour 17%, sifted rye flour 13%, bread crumbs (ingredients as in this bread), iodine salt, barley malt extract, vinegar, yeast, Barley kernels 0,5%, barley malt flour, wheat flour, flour treatment agent (E300).
Nutrition information pr. 100 g.
|- of which saturates||0.2 g|
|- of which sugars||2.2 g|