Storage & Handling
-18° or colder
Thaw for 2-3 hours in room temperature. Bake in preheated oven 220°C for 8-10 minutes.
Rustic stoneoven baked bread with wholegrain wheat and rye flour. Seeds in the dough and on top gives good taste and an healthier touch.
-18° or colder
Thaw for 2-3 hours in room temperature. Bake in preheated oven 220°C for 8-10 minutes.
Barley, Oats, Rye, Sesame seeds, Wheat
Nut (Almond), Milk, Soybean
456