Kuchenmeister Roggenmischbrot

Rye flour (47%), wheat flour (45%), dried sourdough (rye flour, naturally fermented), iodized table salt (table salt, potassium iodate), dry yeast, sugar, barley malt flour, acidifier: malt extract (barley, rye), flour treatment agent: ascorbic acid.

Manufactured in a facility that processes sesame, soya, lupine, milk and egg.