The Softgrain Rye Bread is baked with rye flour, bolted rye flour, rye kernels and sunflower and flax seeds. The bread is sprinkled with rye flakes.
Baking information: Thaw & Bake
Thaw the products covered with plastic or in a plastic bag for min. 3-6 hours at room temperature or overnight in the fridge. Bake for 25 minutes at 160°C (air oven). Shelf life before baking (Covered): Max. 2 days in the fridge, or 1 day at room temperature.
At -18°C or colder. Do not re-freeze after defrosting.
|Weight / piece||900 g|
|Pieces / carton||8|
|Cartons / pallet||24|
|Shelf life||12 month|
|Country of origin||DK|
Sifted rye flour 27%, water, sourdough 19% (water, wholegrain rye flour 8%, barley malt flour, sourdough culture), rye kernels 12%, breadcrumbs (ingredients as in this bread, granulated barley kernels), wholegrain rye flour 5%, sunflower seeds 3.5%, linseeds 3.5%, iodine salt, barley malt extract, syrup, dried sour dough (wholemeal rye flour 0.5%, sour dough culture), yeast, barley malt flour, wheat flour, flour treatment agent (E300).
Nutrition information pr. 100 g.
|- of which saturates||0.6 g|
|- of which sugars||2 g|