Pain tranché seigle

wheat flour 34.0% , rye flour 22.0% , water 15.1% , rye sourdough 12.2% , yeast 6.3% , barley malt extract 4.4% , salt 0.6% , barley malt flour 0.6% , Flour treatment agent 0.6% , Acidity regulator 0.6% , Preservative 0.6% , natural flavouring 3.3%

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