Whole Grain Rye Bread

Whole Grain Rye Bread

Baked on sifted rye flour and sourdough. With added rye kernels, rye grits and barley malt. Sprinkled with rye grits.
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approx. 950 g. - 10196011

Preparation: Defrost the bread in a plastic bag for at least 3 hours at room temperature. Take the bread out of the bag before baking. Bake approx. 15-18 minutes at 180°C. Baking straight from the freezer is not recommended.
Ingredients: Water, sourdough (Rye flour^ 15%, water), sifted rye flour 17%, rye kernels^ 12%, rye flour^ 11%, barley malt extract, rye fibres, iodized salt, rye grits^ 1%, dried sourdough (rye flour^, sourdough culture), yeast. Topping: rye grits^. ^Whole grain.

  • 828/198
  • 0,8 .
    0,2
  • 38
    2,8
  • 8
  • 5,4
  • 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
  • : 72 $Global.Pieces
  • : 365 $ProductDetail.LifespanFromTimeOfProduction.Label

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