A combination of wholemeal, rye and malt flours are used in this award winning loaf, which also has a delicious blend of seeds running through the dough.

Cooking Instructions

Defrost 60 min. at room temperature, bake 10-12 min. at 190-200 °C

INGREDIENTS
WHEAT flour, water, RYE flour, baking mix 8,2% (malted RYE flour, coarse ground RYE, linseeds, coarse ground WHEAT, malted BARLEY flour), iodised salt, yeast, sunflower kernels 0,9%, SESAME seeds 0,7%, flax-seeds 0,7%, sugar, vegetable oils - rapeseed and palm, WHEAT gluten, dextrose, emulsifiers E472e ester of mono- and diglycerides of fat acids, E471 mono- and diglycerides of fatty acids and E322 (contain SOYA) rapseed lecithin and soya lecithin, skimmed MILK powder, WHEY powder, pregelatinized RYE flour, pregelatinized WHEAT flour, pregelatinized RYE malt flour, acidity regulators E330 citric acid and E262 sodium acetates, antioxidant E300 ascorbin acid.
ALLERGENS
For allergens, including cereals containing gluten, see ingredients in CAPITALS. May contain EGGS, SOYA, CELERY, MUSTARD, ALMONDS, HAZELNUTS, PECAN NUTS, LUPINE products.