Monastery Rye Bread is classic Danish rye bread containing rye sourdough and rye kernels. The sourdough is Schulstad’s 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. The bread is sliced and packed in oven bags to give it superior shelf life and moistness.
Baking information: Thaw & Bake
Thaw the products for min. 12 hours at room temperature or overnight in the fridge. Bake 40 minutes at 100°C directly in the bag with clip. Let the bread cool before removing the clip. Be careful! Do NOT use the baking bag at temperatures above the recommended 100 °C. Shelf life before baking (in bag): 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||1325 g|
|Pieces / carton||8|
|Cartons / pallet||24|
|Shelf life||12 months|
|Country of origin||DK|
Water, rye sourdough 21% (water, wholemeal rye flour 9,5%, barly malt flour, sourdough culture), rye kernels 21%, wholemeal rye flour 16%, rye sifted flour, bread crumbs (ingredients as in this bread), iodised salt, barley malt ekstract, vinegar, rapeseed oil, yeast, barley flakes 0,5%, barly malt flour, wheat flour, flour treatment agent (E300).
Nutrition information pr. 100 g.
|- of which saturates||0.5 g|
|- of which sugars||2.5 g|