The wholemeal rye flour gives Hammerl Landbäckerei wholemael rye bread a moist, juicy crumb. The addition of wholemeal rye sourdough gives the bread a delicately sour taste.
Ingedients
Rye wholemeal flour, water, sunflower seeds, wheat flour, linseed, rye wholemael sourdough (rye wholemeal flour, water), oat flakes, yeast, oidised table salt (table salt, patassium iodate), rye malt, barley malt, caraway, fennel, coriander, aniseed, sunflower oil.
Allergenic substances
Grains containing gluten;
May contain traces of milk products, sesame seeds, nuts or eggs.
| Average nutritional values per 100g | |
| Energy kJ/kcal | 813/194 |
| Fat | 5,2 g |
| – of which saturates | 0,6 g |
| Carbohydrates | 27 g |
| – of which is sugar | 0,9 g |
| Fibre | 6,7 g |
| Protein | 6,8 g |
| Salt | 1,0 g |
