Product Code: 61201 g weight per piece: 600

Rawdough. Bread with rye- and wheat flour.

Storage & Handling

Store at -18 ° C or colder.

Thaw in the fridge under plastic sheeting during the night or under plastic sheeting at room temperature. Ferment for about 60 minutes. Initial owen temperature about 220°. Bake at 180-200 ° with 7 sec steam for about 25 minutes.


Ingredients: WHEAT flour, water, syrup, wholemeal WHEAT flour, rolled RYE kernels, wholemeal RYE flour, WHEAT gluten, flaxseed, sunflower seeds, RYE flour, yeast, RYE malt, sugar, sourdough powder of RYE, salt, rapeseed oil, dextrose, emulsifier (E472e ), RYE bran, BARLEY malt flour, flour treatment agent (E300), enzymes

Contains allergens:

Allergen Information

Cereals containing gluten

May contain traces of:

Does Not Contain Declaration Obligatory Allergens

Country of Origin Sweden

Shelf life



  • Energy, kcal 247 kcal
  • Energy, kJ 1034 kJ
  • Fat
    - of which saturates
    4 g
    1 g
  • Carbohydrate
    - of which sugars
    42 g
    6 g
  • Fibre 4 g
  • Protein 9 g
  • Salt 0.2 g