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.
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approx. 950 g. - 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.

  • 1004/240
  • 5,2 .
    0,6
  • 36
    1,8
  • 7,6
  • 8,5
  • 1,2

  • 8 $Global.Pieces
  • : -18 °C ($ProductDetails.Details.Storage.DoNotFreeze)
  • 7600 $Global.Grams
  • 950 $Global.Grams
  • 300 $Global.Minutes
  • 21 °C
  • 15-18 $Global.Minutes
  • 180 °C
  • : 72 $Global.Pieces
  • : 365 $ProductDetail.LifespanFromTimeOfProduction.Label

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