Sunflower Rye Bread

80324 • 1100 Net weight/volume

Sunflower Rye Bread is moist and full of seeds and contains rye kernels and sunflower seeds. The bread is baked with a rye sourdough which gives it an authentic rye bread flavour. The Sunflower Rye Bread bears both the Nordic Keyhole and Danish Wholegrain symbols. In addition to natural fibre, wholegrain rye bread also contains other healthy ingredients such as vitamins and minerals.

Keyhole
Wholegrain
Vegan
Vegetarian
Labels

Allergens
Barley
Rye
Cereals containing gluten

May contain traces of
Does Not Contain Declaration Obligatory Allergens

	per 100 g
Energy, kJ	228 kcal
Energy, kJ	955 kJ
Fat	6.5 g
Fat of which is saturated acids	0.7 g
Carbohydrate	31 g
Carbohydrate of which sugar	2 g
Fibre	9.2 g
Protein	6.7 g
Salt	1.2 g

Water, RYE kernels 22%, rye sourdough 15% (water, wholemeal RYE flour 7%, BARLEY malt flour, sourdough culture), wholemeal RYE flour 15%, sifted RYE flour 7%, sunflower seeds 6,5%, linseeds, BARLEY malt extract, iodised salt, vinegar, yeast, BARLEY malt flour, dried sour dough (wholemeal RYE flour, sourdough culture, rapeseed oil.

At -18° 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