This multigrain sandwich bread is rich in protein and fibre. The bread offers a healthier option to white breads and is used for making sandwiches as well as croutons for soups.
Defrost for 10-15 minutes. Pre-heat 190-200° C. Bake at 190-200° C for 10-15 minutes. Cool for 15 minutes and serve.
Keep Frozen. Store at -18° C or below. Do not refreeze once thawed.
Wheat Flour, Water, Multigrain Mix [Linseed, Rye Malt Flour, Wheat Bran, Durum Wheat Somolina, Coarse Oat, Wheat Gluten, Sunflower Seeds, Dried Rye Sourdough, Sesame, Salt, Barley Malt Extract], Yeast, Salt, Improver [Wheat Flour, Flour Protein, Flour Improver (INS300), Enzymes], Wheat Gluten.
HALF WHITE BAGUETTE
MULTI CEREAL SANDWICH BREAD
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