Preparation: Defrost in a plastic bag at room temperature for approx. 3 hours. Remove bag before baking. Bake for 15-18 min. at 180°C. Baking straight from the freezer is not recommended.
Ingredients: Water, Rye kernels*^ 21%, sourdough (rye flour*^ 7%, water), linseed*, sifted rye flour*, wheat flour*, rye flour*^ 5%, barley malt extract*, cracked rye kernels*^, iodized salt, yeast, dried sourdough (rye flour*^, sourdough culture), flour treatment agent (E300). Topping: rye kernels*^. *Organic/^Whole grain.
- 916/219
-
5 .0,5
-
332
- 8,5
- 6,5
- 1,1
- 8 $Global.Pieces
- : -18 °C ($ProductDetails.Details.Storage.DoNotFreeze)
- 7600 $Global.Grams
- 950 $Global.Grams
- 180 $Global.Minutes
- 21 °C
- 15-18 $Global.Minutes
- 180 °C
- : 56 $Global.Pieces
- : 365 $ProductDetail.LifespanFromTimeOfProduction.Label