Organic Softgrain Rye Bread with Oat Flakes, approx. 500 g

Organic Softgrain Rye Bread with Oat Flakes

Item number: 10000988

Baked with sourdough, rye and wheat flours with tasty linseed, softgrain rye and sunflower seeds, this is a dark, distinctive country-style mini-bread. We sprinkle oatmeal on the top.

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Worth knowing about the bread

Baking instructions Baking instructions: Defrost for a minimum of 5 hours at room temperature before baking. Baking time: Defrosted: bake for approx. 15 minutes at 180 °C. Baking directly from frozen is not recommended.

Ingredients: Ingredients: Sourdough (Rye flour*, water, sourdough culture), water, bolted rye flour*, rye kernels*, wheat flour*, sunflower seeds* 4%, oat flakes* 2%, apple fibres*, rye flour*, iodized salt, barley malt extract*, dry yeast, flour treatment agents (E300). Topping: oat flakes*. *: Organic.

Allergens: Contains wheat, cereals containing gluten, rye and barley May contain traces of sesame seeds

Details

Items per package:

Storage

-18°, do not freeze after thawing

NetWeight per package:

8000 grams

Weight:

500 grams

Thawing time:

300 min.

Thawingtemperature:

Room Temperature

Baking time:

15 min.

Bakingtemperature:

180 ℃

Qty. per Pallet

Longevity

365 days

Nutrients per 100 g

Energy: 941 kJ/225 kcal

Fat: 3.1 g - hereof saturated fat: 0.4 g

Carbohydrates: 39 g - hereof sugars: 2.2 g

Dietary fibers: 7.7 g

Protein: 6.2 g

Salt: 1.1 g

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Special rye bread

At Kohberg, we bake many varieties of rye bread. We promise to match anything homemade, and we constantly challenge ourselves with special and unique bread with interesting ingredients.

Rye bread that works

In addition to our special rye breads, we also bake other great bread to suit all needs - even in large kitchens where efficiency is paramount.

Good bread above all else

We work hard, whatever kind of bread it is. We fine-tune, test bake and taste. We use our own sourdough, soak all the grains to create moist and delicious bread, and guarantee high quality in all raw ingredients.

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