Korn an Korn Roggenvollkornbrot

Natursauer-Teig 54.5% , wholemeal rye groats 22.7% , water 11.4% , wheat malt 5.7% , rye flakes 2.8% , sugar beet syrup 1.4% , oat flakes 0.7% , wheat flour 0.4% , salt 0.2% , yeast 0.1% , caramel syrup 0.1%

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