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Batard solail/multigrain

14x500gr

Ingredients: WHEAT flour (50.6%), water, OAT flakes (3.5%), RYE flour (3.5%), WHEAT gluten, poppy seeds (1.8%), SESAME seeds (1.8%), rice flour, linseed (1.6%) , sunflower seeds (1.4%), malted BARLEY, baking salt, sugar, yeast, caramelized sugar, WHEAT fiber, WHEAT sourdough (dried) (0.2%), RYE sourdough powder (0.2%), SOY flour, whole grain RYE flour ( 0.1%), rapeseed oil, enzymes (WHEAT).

May contain traces of milk, nuts, lupine.

Nutritional values per 100 g
Energy 1196 kJ / 284 kcal
Fats 5,3 g
- of which saturated 0,7 g
Carbohydrates 45,0 g
- of which sugars2,0 g
Fibre 5,0 g
Protein 11,0 g
Salt 1,1 g

Store dry and dark. Limited shelf life after purchase.
Net weight: 500 gram

Article number: 355447

Contact: Versunie, PO box 247, 1700 AE Heerhugowaard

Hendrickx Spelt Toast

with smoked salmon, avocado smash
and Dutch shrimp

Ingredients:

  • 2 slices of spelt bread
  • 2 slices of smoked salmon
  • 25 g of Dutch shrimp
  • 1 avocado
  • 1 tbsp of lemon juice
  • 1 egg
  • cress
  • chili flakes
  • salt
  1. Heat a frying pan over low heat with a dash of sunflower oil.
  2. Place the bread in the pan and toast until golden brown and crispy on both sides.
  3. Cook the eggs for 5-6 minutes until soft-boiled and rinse them under cold water.
  4. Peel and halve the eggs.
  5. Halve the avocado and remove the pit.
  6. Scoop out the flesh and put it in a bowl.
  7. Add a tablespoon of lemon juice and a pinch of salt and mash with a fork until desired texture.
  8. Spread the avocado smash over the slices of toasted bread.
  9. Top with a slice of smoked salmon, half an egg, and sprinkle the Dutch shrimp on top.
  10. Garnish with cress and season with chili flakes to taste.