Raw dough wholegrain portion bread

201163 • 85 Net weight/volume

Raw dough portion bread baked with wholegrain wheat flour and sourdough.

Keyhole
Bread scale 51-75%
Baked in Norway

Allergens
Cereals containing gluten

May contain traces of
Sesame seeds
Nut (Almond)
Milk
Soybean

	per 100 g
Energy, kJ	227 kcal
Energy, kJ	856 kJ
Fat	1.6 g
Fat of which is saturated acids	0.3 g
Carbohydrate	35.3 g
Carbohydrate of which sugar	1 g
Fibre	6.1 g
Protein	10.2 g
Salt	0.9 g

Water, wholegrain WHEAT flour (33,1%), WHEAT flour, WHEAT sourdough (WHEAT flour, water), WHEAT gluten, yeast, salt, malted WHEAT flour, anti-caking agent (E170), emulsifier (E472e), sugar, flour treatment agent (E300), enzyme (amylase, lipase, xylanase).

Defrost overnight in refrigerating room (+4°C) or for 1 hour in room temperature. Place the bread in proofing cabin for 45-60 minutes (+35-37 °C, appr. 70 % moisture). Preheat oven to 220°C. Put the bread in the oven and steam for a few seconds. Lower the

Shelf life