Stoneoven baked wholegrain bread

Product Code: 201146 g weight per piece: 520

Rustic stoneoven baked bread with wholegrain wheat and rye flour. Seeds in the dough and on top gives good taste and an healthier touch.

Storage & Handling

-18° or colder

Thaw for 2-3 hours in room temperature. Bake in preheated oven 220°C for 8-10 minutes.


WHEAT flour, water, wholegrain WHEAT flour 9,7%, WHEAT sourdough (WHEAT flour, water), seed mix 6,5% (OAT, linseeds, buckwheat, millet, sunflower seeds, SESAME seeds), RYE flour 5,9%, salt, WHEAT gluten, roasted malted BARLEY flour, yeast, flour treatment agent (E300), malted WHEAT flour. Decor: seed mix.

Contains allergens:

Allergen Information

Barley, Oats, Rye, Sesame seeds, Wheat

May contain traces of:

Nut (Almond), Milk, Soybean

Country of Origin Norway

Shelf life



  • Energy, kcal 237 kcal
  • Energy, kJ 990 kJ
  • Fat
    - of which saturates
    2.8 g
    0.4 g
  • Carbohydrate
    - of which sugars
    41 g
    1.1 g
  • Fibre 5.4 g
  • Protein 8.9 g
  • Salt 1.1 g