Rye bread, sliced in bag

26108 • 1325 Net weight/volume

Monastery Rye Bread is classic Danish rye bread containing rye sourdough and rye kernels. The sourdough is Schulstad’s 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. The bread is sliced and packed in oven bags to give it superior shelf life and moistness.

Keyhole
Wholegrain
Vegan
Vegetarian
Extra salted
Labels

Allergens
Barley
Cereals containing gluten
Rye
Wheat

May contain traces of
Does Not Contain Declaration Obligatory Allergens

	per 100 g
Energy, kJ	201 kcal
Energy, kJ	847 kJ
Fat	1.6 g
Fat of which is saturated acids	0.2 g
Carbohydrate	37 g
Carbohydrate of which sugar	2 g
Fibre	9 g
Protein	5.1 g
Salt	1.2 g

Water, RYE kernels 21%, rye sourdough 19% (water, wholemeal RYE flour 9%, BARLY malt flour, sourdough culture), wolemeal RYE flour 17%, RYE sifted flour, BARLEY malt ekstract, iodised salt, vinegar, BARLY malt flour, rapeseed oil, yeast, WHEAT flour, BARLEY flakes.

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

The product should be thawed in the bag for at least 1/2 day. Bake for 40 minutes at 100°C directly in the bag with clips. Allow the bread to cool completely before removing the clips and opening the bag. NOTE: Be aware that the bag does NOT tolerate baking at more than the recommended 100°C. Shelf life before baking (covered): Max. 2 days in the refrigerator or 1 day at room temperature.

Shelf life