Wholemeal rye bread with pumpin seeds, sliced in bag

26118 • 1060 Net weight/volume

Wholemeal rye bread with pumpkin seeds is a mild rye bread bearing the Nordic Keyhole and Danish Wholegrain symbols, baked from wholegrain rye flour, rye kernels, rye sourdough, sunflower seeds, flax seeds and pumpkin kernels. The bread is baked in a wide tin to ensure that its slices are perfect for a rye bread sandwich. The bread is sliced and packed in oven-ready foil. The bread is baked when defrosted for 40 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.

Lactose free
Keyhole
Wholegrain
Vegan
Vegetarian
Dairy free
Labels

Allergens
Barley
Rye
Cereals containing gluten

May contain traces of
Does Not Contain Declaration Obligatory Allergens

	per 100 g
Energy, kJ	223 kcal
Energy, kJ	947 kJ
Fat	6.8 g
Fat of which is saturated acids	0.9 g
Carbohydrate	29 g
Carbohydrate of which sugar	2 g
Fibre	9.1 g
Protein	7.2 g
Salt	1.1 g

Water, wholegrain RYE flour 23%, RYE kernel 19%, ryesourdough 13% (water, RYE flour 6%, BARLEY malt flour, sourdough culture), sunflower seeds 5%, pumpkin seeds 3%, linseed 3%, BARLEY malt extract, iodised salt, rapeseed oil, yeast, dryed ryesourdough (wholegrain RYE flour, sourdough culture), BARLEY malt flour.

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