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rye flour, sourdough (rye flour, water), water, wheat flour, salt, yeast, Apfelfasern
|per 100g||% GDA* per 100g|
|thereof Sugar:||3,1 g|
|thereof - saturated fatty acids:||0,1 g|
|thereof - uncomplex non-saturated fatty acids:||0,1 g|
|thereof - multiple non-saturated fatty acids:||0,4 g|
|thereof - Cholesterol:||0 mg|
|Dietary Fiber:||4,7 g|
|Bread unit:||4,1 BE||(1 BE equals ca. 24g)|
|Iodine||27,10 µg (18,1%)|
83% rye, 17% wheat
has a consumption freshness of several days. Compared to white bread, does not dry out as quickly, therefore keeping ist full aroma longer, not getting old right away. Under ideal storage conditions (clay bread pot) will keep three to four days but as always fresh is better. Our tip: buy bread as fresh as possible then freeze in small portions. Defrost at room temperatures or run through a toaster quickly. Smell and crisp will delight you and your family.
*GDA (Guideline daily amount) for women, based on 2000 kcal. The nutritional needs of individuals may be higher or lower, based on gender, age, level of physical activity and other factors.
***The nutritional value information on these website are calculated average values. Differences in production technology and sources of ingredients can manipulate the data. Changes of recipe is possible and be updated in regular intervals. The listing of the data shows the present conditions. All data can be changed without publication. No warranty for a 100% completeness of the data can be taken over. Mistakes and misprint reserve.
last change: 13th July 2009