Roggenvollkornbrot

wholemeal rye 55.0% , natural sourdough 22.5% , water 11.3% , sunflower seed 5.6% , whole wheat flour 2.8% , wheat flour 1.4% , salt 0.5% , yeast 0.5% , caramel syrup 0.2% , invert sugar syrup 0.2%

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