Vollkornbrot

natural sourdough 55.0% , wholemeal rye flour 22.5% , water 11.3% , whole wheat flour 5.6% , Sonnenblumenkerne Roggenvollkornschot 2.8% , wheat flour 1.4% , Roggenmehl Invertzuckersirzp 0.7% , caramel syrup 0.4% , salt 0.2% , yeast 0.2%

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