Kürbiskernbrot 750g Weizenmischbrot


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wheat flour; water; 19%  Kürbiskerne; Roggenmehl; Roggenvollkornmehl; 2,7%  Sonnenblumenkerne; 2,7%  Sesam; Roggenmalzflocken; Steinsalz; Honig; yeast; 0,5%  Kürbiskernöl

grain mixing ratio:

60% wheat, 40% rye (6% full grain)

Notice for allergic person: Allergens according to the EU list

cereals containing glutensesame seeds

Nutritional value***:

per 100g
% GDA*
Energy:1244 kj
297 kcal
15 %
Fat:9.812 g
17 %
thereof - saturated fatty acids:2.22.2 g
11 %
thereof - multiple non-saturated fatty acids:5.2 g
thereof - uncomplex non-saturated fatty acids:4.1 g
Carbohydrate:31.633.7 g
12 %
thereof - Sugar:2.12.1 g
2 %
Dietary Fiber:5.25.2 g
21 %
Protein:13.413.4 g
27 %
Salt:1.21.2 g
20 %

Vitamins & Mineral nutrients***:(The values in parentheses correspond to x percent of the recommended daily supply.)

per 100g
Phospor241,05 mg (34 %)
Magnesium100,6 mg (27 %)
Iron2,51 mg (18 %)
Zink2,49 mg (25 %)
Vitamin B1 - Thiamin0,18 mg (17 %)
Vitamin B9 - folic acid (total)33,53 µg (17 %)


The selection of ingredients in combination with sourdough and a robust crust guarantees that our Kürbiskernbrot will last up to four days.
To ensure aroma and freshness keep in a clay bread pot.

*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: 29th April 2018

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