Whole grain bread FLAXSEED BREAD

Whole grain rye and flaxseed are the basis for a fine-tasting
recipe with a hearty, aromatic flavour. The linseed not only
promotes digestion but also supplies a number of valuable
unsaturated fatty acids which are important to building
and maintaining body tissues.

Ingredients: Whole grain rye 48% (in part as sourdough),
water, flaxseed, salt and baker’s yeast.

Nutritional analysis, per 100 g: Calorific value 805 kJ
(190 kcal), protein 6 g, carbohydrates 34 g (including
sugar 3 g), fat 3 g (including saturated fatty acids 0.4 g),
fibre 9 g, sodium 0.4 g, bread exchange value (BE) 2.8