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Sourdough Rugbrød - Danish Style Rye Bread
Sourdough Rugbrød - Danish Style Rye Bread
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Sourdough Rugbrød - Danish Style Rye Bread

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£6.00
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£6.00
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A delicious sourdough bread made with organic wholegrain rye flour.  This bread is packed with cracked rye kernels as well as pumpkin and sunflower seeds. All making a dark, malty, seedy bread.

In Denmark, this bread is commonly eaten everyday for lunch as open sandwiches with prawns, pickled herring or roast meats. I love it with cheese (a strong cheddar, stilton or, even, a creamy goats cheese) and some pickles.  I also eat it for breakfast with a little yoghurt, some berries and a spoon of honey.

Danish rye bread should be sliced thinly for eating.  To keep it fresh, wrap in a tea towel. It can also be frozen (slice beforehand).

Ingredients: water, rye flour, wholewheat flour, pumpkin seeds, sunflower seeds, malted cracked rye kernels,  diastatic maltsalt. (Allergens in bold)

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