Softgrain ryebread with sunflower seeds

71700500 • 740 Net weight/volume

Softgrain 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.

Allergens
Barley
Rye
Wheat
Cereals containing gluten

May contain traces of
Does Not Contain Declaration Obligatory Allergens

	per 100 g
Energy, kJ	243 kcal
Energy, kJ	1018 kJ
Fat	8.2 g
Fat of which is saturated acids	0.9 g
Carbohydrate	31 g
Carbohydrate of which sugar	2.0 g
Fibre	9.4 g
Protein	6.6 g
Salt	1.3 g

Water, sifted RYE flour 27%, RYE kernels 12%, wholemeal RYE flour 8%, sunflower seeds 6,5%, linseeds 6,5%, BARLEY malt extract, iodised salt, rapeseed oil, syrup, yeast, BARLEY malt flour, sourdough culture, enzymes (WHEAT).

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. 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