Welcome to Kohberg.

Which site would you like to visit?

Rye Bread with Pumpkin Seeds

Rye Bread with Pumpkin Seeds

We bake this bread with semi-refined rye flour, sourdough and wheat flour. We add crunchy pumpkin and sunflower seeds, whole grain rye and barley malt, and top with pumpkin seeds.
Download product data sheet

approx. 950 g. -Item no: 10197015

Preparation: Defrost the bread in the plastic bag at room temperature for approx. 5 hours. Remove bag before baking. Bake for approx. 15-18 min. at 180°C. Baking straight from the freezer is not recommended.
Ingredient: Water, sourdough (Rye flour^ 12%, water), rye flour^ 14%, wheat flour, rye kernels^ 13%, pumpkin kernels 6%, sunflower kernels, iodized salt, chopped pumpkin kernels, rye fibres, caramelised sugar syrup, barley malt extract, dried sourdough (rye flour^, sourdough culture), yeast, flour treatment agents (E300). Topping: Chopped pumpkin kernels. ^Whole grain.
Contains Rye, Cereals containing gluten, Wheat, Barley

Nutrients per 100 g

  • Energy: Energy:1004 kJ/240 kcal
  • Fat: 5.2 g.
    - hereof saturated fat: 0.6 g
  • Carbohydrates: 36 g
    - hereof sugars: 1.8 g
  • Dietary fibers: 7.6 g
  • Protein: 8.5 g
  • Salt: 1.2 g


  • Items per package: 8 pieces
  • Storage: -18 °C (do not freeze after thawing)
  • NetWeight per package: 7600 grams
  • Weight: 950 grams
  • Thawing time: 300 min.
  • Thawing temperature: 21 °C
  • Baking time: 15-18 min.
  • Baking temperature: 180 °C
  • Qty. per pallet: 72 pieces
  • Shelf life: 365 days