A rye bread made of bolted rye flour, rye kernels, sunflower seeds, sourdough and barley malt extract. The rye bread has a dense crumb and is easily butterable. The taste is fresh, tart with distinct, malty undertones.
Baking information: Thaw & Bake
Ensure the products are covered with plastic. Defrost for approx. 240 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 the dough has risen a little. Heat the oven to 200°C and then decrease the temperature to 160°C. Bake the products for 75 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||1000 g|
|Pieces / carton||10|
|Cartons / pallet||32|
|Shelf life||6 months|
|Country of origin||DK|
Water, organic sifted rye flour 21%, organic rye kernels 20%, organic sunflower kernels 8,5%, organic wheat flour, organic wholegrain rye flour, yeast, dried rye sour dough 2% (organic rye flour, sour dough culture), organic barley malt extract, iodised salt, organic dextrose, thickener (E412), organic wheat malt flour, organic barley malt flour, flour treatment agent (E300, amylase). May contain traces of walnuts.
GlutenMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||0.6 g|
|- of which sugars||2 g|