Storage & Handling
-18°C or colder.
Thaw the bread. Bake in 230°C, 4-6 minutes
Stoneoven baked bread wtih wheat sourdough and seeds
-18°C or colder.
Thaw the bread. Bake in 230°C, 4-6 minutes
Oats, Rye, Sesame seeds, Wheat
Nut (Almond), Milk, Soybean
365