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.
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. Let the bread cool about 2 hours before slicing. Shelf life before baking (Covered): Max. 2 days in fridge, or 1 day at room temperature.
Storage
At –18°C or colder. Do not re-freeze after defrosting.
| Carton EAN | 5701014029043 |
| Weight / piece | 740 g |
| Pieces / carton | 12 |
| Cartons / pallet | 24 |
| Shelf life | 12 months |
| Country of origin | DK |
Ingredients
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.
Allergens
ContainsGluten
Nutrition information pr. 100 g.
| Energy | 1012 kJ |
| Kcal | 242 kcal |
| Fat | 8.2 g |
| - of which saturates | 1.1 g |
| Carbohydrate | 31 g |
| - of which sugars | 2.8 g |
| Fibre | 8.3 g |
| Protein | 6.8 g |
| Salt | 1.3 g |
