Bonjour Rustic Breads

Balder Rustic Bread 4x400 g:WHEAT flour, water, RYE sour dough 4% (sifted RYE flour, water sour dough culture), salt, yeast. Thor Rustic Bread coarse 4x450 g: WHEAT flour, water, RYE sour dough 4% (sifted RYE flour, water sour dough culture), linseeds 4%, SESAME seeds 4%, salt, yeast, BARLEY malt flour. Loke Rustic Bread with. Pumpkin seeeds 2x400 g: WHEAT flour, water, pumpkin seeds 9%, RYE sour dough 6% (sifted RYE flour, water sour dough culture), salt, yeast. Rustic Bread Gigant 2x750 g: WHEAT flour, water, RYE sour dough 8% (sifted RYE flour, water sour dough culture), rYE flour 7,5%, SOYA beans, sunflower seeds 2%, linseeds 2% salt, yeast, BARLEY malt flour. Rustic Bread with mix. topping 2x550 g: WHEAT flour, water, SOYA beans, sunflower seeds 2,5%, linseeds 2%, poppy seeds 1%, salt yeast, WHEAT gluten. Round Rustic Bread 3x400 g: WHEAT flour, water, yeast, salt, WHEAT gluten, BARLEY malt flour. May contain trace of egg, milk, almond, hazelnut, walnut, cashew, pecan nut, brazil nut, pistachio nut, macadamia nuts.

At -18°C or colder. Do not re-freeze after defrosting.

Thaw the products covered with plastic or in a plastic bag for minimum 3-6 hours 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.