Softgrain ryebread

26123 • 900 Net weight/volume

The Softgrain Rye Bread is baked with rye flour, bolted rye flour, rye kernels and sunflower and flax seeds. The bread is sprinkled with rye flakes.

Allergens
Barley
Rye
Wheat
Cereals containing gluten

May contain traces of
Does Not Contain Declaration Obligatory Allergens

	per 100 g
Energy, kJ	211 kcal
Energy, kJ	886 kJ
Fat	4.3 g
Fat of which is saturated acids	0.5 g
Carbohydrate	33 g
Carbohydrate of which sugar	2.0 g
Fibre	9.2 g
Protein	5.4 g
Salt	1.1 g

Water, sifted RYE flour, whole grain RYE flour 13%, RYE kernels 12%, flaxseed 3.5%, sunflower seeds 3.5%, BARLEY malt extract, iodized salt, syrup, RYE flakes 0.5%, yeast, rapeseed oil, 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