The Walnut Bread is baked according to proud artisan traditions with rye flour, walnuts and sourdough. The bread is baked in a stone oven which gives bread with a strong, crisp crust, a moist crumb and an intense taste.
Baking information: Thaw & Bake
Thaw the products covered with plastic or in a plastic bag for minimum 3-6 hours at room temperature or during the night in the fridge. Bake for 11 minutes at 190°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||610 g|
|Pieces / carton||10|
|Cartons / pallet||20|
|Shelf life||12 months|
|Country of origin||DK|
Wheat flour, water, sifted rye flour, whole grain rye flour, walnuts 3%, iodized salt, palm and rapeseed oil, d wheat gluten, durum wheat flour, yeast, barley malt extract, dried sourdough (wheat flour, sourdough culture), emulsifier (vegetable E472e), dextrose, wheat malt flour, barley malt flour, flour treatment agent (E300). May contain traces of sesam seeds.
Gluten NutsMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||1.1 g|
|- of which sugars||2 g|