Vollkornbrot mit Camembert und Feige

wholemeal rye bread 47.0% , water 26.5% , sunflower seed 13.3% , wheat flour 6.6% , non-iodised salt 3.3% , invert sugar 1.7% , caramel syrup 0.8% , yeast 0.4% , camembert 30.0% , butter 15.0% , fig 8.0%

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