Monastery ryebread

80203 • 1100 Net weight/volume

Monastery Rye Bread is classic Danish rye bread containing rye sourdough and rye kernels. The sourdough is our 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. This bread bears the Nordic Keyhole and the Danish Wholegrain symbols.

Keyhole
Wholegrain
Vegan
Vegetarian
Labels

Allergens
Barley
Rye
Wheat
Cereals containing gluten

May contain traces of
Does Not Contain Declaration Obligatory Allergens

	per 100 g
Energy, kJ	194 kcal
Energy, kJ	818 kJ
Fat	1.3 g
Fat of which is saturated acids	0.2 g
Carbohydrate	36 g
Carbohydrate of which sugar	2.0 g
Fibre	10 g
Protein	4.6 g
Salt	1.1 g

Water, whole grain RYE flour 25%, RYE kernels 20%, sifted RYE flour, BARLEY malt extract, iodized salt, vinegar, yeast, BARLEY flakes 0.3%, rapeseed oil, BARLEY malt flour, enzymes (WHEAT), sourdough culture.

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

The product should be thawed in the bag for at least 1/2 day. Remove from the bag and bake for 25 minutes in a convection oven at 160°C. The bread should cool for about two hours before slicing. Shelf life before baking (covered): Max. 2 days in the refrigerator or 1 day at room temperature.

Shelf life