rye bread with pumpkin seeds
300Grams
Rye-wheat bread with pumpkin seeds on sourdough starter.
Frozen bread. Preheat the oven to 230-240ᵒC. Defrost the bread at room temperature 22-26ᵒC for 50-60 minutes. Bake at 200-220ᵒC for 10-15 minutes, with steam (15sec./300ml.).
There are 23 pieces in the box.
nutritional value per 100 g
calories267
proteins9.31
fats5.77
carbohydrates44.53
composition
Drinking water, extra virgin wheat flour, flour, pumpkin seeds, sugar, yeast, salt, rye malt. The product contains allergens: gluten. The product may contain traces of: sesame, lactose, nuts, egg product.