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rye flour, water, wheat flour, Roggenvollkornsauer (Roggenvollkornmehl, Roggenvollkornbrot, Gerstenmalz, Starterkulturen), yeast, salt
|per 100g||% GDA* per 100g|
|thereof saturated fatty acids:|
|Bread unit:||4,2 BE||(1 BE equals ca. 24g)|
70% rye, 30% wheat
Multi grain breads keep longer simply by design, the mix of sourdough and rye acts as a preservative. With proper storage in a bread box or clay bread pot, it will keep its crust up to two days. Because of the moist interior you may consume our holzluckenbread with confidence for three days.
*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