Ingredients
Transitional stone-ground whole wheat flour 54.2% , water 22.9% , honey 11.5% , barley malt syrup 5.7% , sea salt 0.4% , yeast 0.4% , AND 2% and LESS 0.4% , E375 0.4% , thiamin mononitrate 0.4% , E101 0.4% , folic acid 0.4% , WHEAT ENZYMES 2.8%
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.
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