Preparation: Defrost the bread in the plastic bag at room temperature for at least 5 hours. Remove bag before baking. Bake for approx. 15-18 minutes at 180°C. Baking straight from the freezer is not recommended.
Ingredients: Water, Rye kernels*, wheat flour, rye flour*, sunflower seeds, linseed, beetroot 3%, sifted rye flour, barley malt extract, iodized salt, horseradish powder, dried sourdough (rye flour*, sourdough culture), dry yeast, flour treatment agent (E300). *Whole grain.
- 959/229
-
7,1 .0,8
-
29,73,8
- 7,3
- 7,8
- 1,2
- 12 $Global.Pieces
- : -18 °C ($ProductDetails.Details.Storage.DoNotFreeze)
- 8400 $Global.Grams
- 700 $Global.Grams
- 300 $Global.Minutes
- 21 °C
- 15-18 $Global.Minutes
- 180 °C
- : 72 $Global.Pieces
- : 365 $ProductDetail.LifespanFromTimeOfProduction.Label