Round rye bread was one of our first crispbread which was baked already in the 30's and was re-launched in 1990. To make the cake checkered the dough was diced with a special rolling pin. The squares ferment and form airy cushions, which makes the roast bread particularly tender and crisp.
The rye bread is especially suitable for breaking in files and soups. If you haven't tried it for strawberries with milk, then do it.
Ingredients: WHOLE GRAIN ROUGH FLOUR, water, yeast and salt
Nutritional value per 100 g
Energy (kcal) 350 kcal, Energy (kJ) 1450 kJ, Fat 2.6 g, Of which saturated fat 0.6 g, Carbohydrate 64 g, Of which sugar 1.3 g, Fiber 21 g, Protein 9 g, Salt 1.2 g
Ingredienser: FULLKORNSRÅGMJÖL, vatten, jäst och salt
Näringsvärde per 100 g
Energi (kcal) 350 kcal, Energi (kJ) 1450 kJ, Fett 2.6 g, Varav mättat fett 0.6 g, Kolhydrat 64 g, Varav socker 1.3 g, Fiber 21 g, Protein 9 g, Salt 1.2 g
The rye bread is especially suitable for breaking in files and soups. If you haven't tried it for strawberries with milk, then do it.
Ingredients: WHOLE GRAIN ROUGH FLOUR, water, yeast and salt
Nutritional value per 100 g
Energy (kcal) 350 kcal, Energy (kJ) 1450 kJ, Fat 2.6 g, Of which saturated fat 0.6 g, Carbohydrate 64 g, Of which sugar 1.3 g, Fiber 21 g, Protein 9 g, Salt 1.2 g
Ingredienser: FULLKORNSRÅGMJÖL, vatten, jäst och salt
Näringsvärde per 100 g
Energi (kcal) 350 kcal, Energi (kJ) 1450 kJ, Fett 2.6 g, Varav mättat fett 0.6 g, Kolhydrat 64 g, Varav socker 1.3 g, Fiber 21 g, Protein 9 g, Salt 1.2 g