Softgrain Rye Bread with Sunflower Seeds is an incredibly soft and delicious rye bread loaf with a mild flavour. Moist rye kernels and flax and sunflower seeds give the loaf bite and rounds the flavour which is emphasised by rye sourdough. Softgrain Rye Bread with Sunflower Seeds is baked when defrosted for 25 minutes. The bread is baked in a fan-assisted oven at 160 C°. The clip is only removed when the bread has cooled. This ensures that the bread retains its moistness for even longer.
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 fridge. Bake for 25 minutes at 160°C. Shelf life before baking (Covered): Max. 2 days in fridge, or 1 day at room temperature.
At –18°C or colder. Do not re-freeze after defrosting.
|Weight / piece||740 g|
|Pieces / carton||12|
|Cartons / pallet||24|
|Shelf life||12 months|
|Country of origin||DK|
Water, sifted rye flour 26%, rye sourdough 18% (water, wholemeal rye flour 8%, barley malt flour, sourdough culture), rye kernels 12%, sunflower seeds 7%, linseeds 6.5%, breadcrumbs (ingredients as in this bread, granulated barley kernels), iodine salt, barley malt extract, rapeseed oil, syrup, dried sour dough ( wholemeal rye flour, sour dough culture), yeast, wheat flour, barley malt flour.
Nutrition information pr. 100 g.
|- of which saturates||1.1 g|
|- of which sugars||2.8 g|