Rye bread with sunflower seeds, sliced in bag

26095 • 740 Net weight/volume

The 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. Rye Bread with Sunflower Seeds is sliced and packed in oven-ready foil. The bread is baked when defrosted for 30 minutes at 100 C°. The clip is only removed when the bread has cooled. This ensures that the bread retains its moistness for even longer.

Vegan
Vegetarian
Labels
Bread scale 26-50%
Vegan

Allergens
Barley
Rye
Wheat
Cereals containing gluten

May contain traces of
Does Not Contain Declaration Obligatory Allergens

	per 100 g
Energy, kJ	244 kcal
Energy, kJ	1024 kJ
Fat	8.6 g
Fat of which is saturated acids	1.1 g
Carbohydrate	31 g
Carbohydrate of which sugar	2 g
Fibre	8.1 g
Protein	6.7 g
Salt	1.3 g

Water, sifted RYE flour 26%, RYE sourdough 16% (water, wholemeal RYE flour 7,5%, BARLEY malt flour, sour dough culture), RYE kernels 12%, sunflower seeds 7%, linseeds 6,5%, BARLEY malt extract, rapeseed oil, BARLEY malt flour, iodine salt, syrup, WHEAT flour, dried RYE sour dough (wholemealRYE flour, sour dough culture), yeast.

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 30 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