Monastery Rye Bread is classic Danish rye bread containing rye sourdough and rye kernels. The sourdough is Schulstad’s own and is designed to be freshened up with water and flour and matures for 12 hours before it is baked. These additions are made to ensure taste, even consistency and moistness. The bread is sliced and packed in oven bags to give it superior shelf life and moistness.
At -18°C or colder. Do not re-freeze after defrosting.
The product should be thawed in the bag for at least 1/2 day. Bake for 40 minutes at 100°C directly in the bag with clips. Allow the bread to cool completely before removing the clips and opening the bag. NOTE: Be aware that the bag does NOT tolerate baking at more than the recommended 100°C. Shelf life before baking (covered): Max. 2 days in the refrigerator or 1 day at room temperature.
Barley, Cereals containing gluten, Rye, Wheat
Does Not Contain Declaration Obligatory Allergens
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