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Batard soleil multigrain

12x500gr

WHEAT flour, water, WHEAT GLUTEN, sunflower seeds, BARLEY malt, linseed, OAT flakes, rice semolina, salt, SESAME seeds, yeast, WHEAT sourdough, RYE sourdough, SOY flour, RYE whole wheat flour.

May contain; milk (lactose), nuts and lupine.

Nutritional values per 100 g
Energy 1248 kJ / 298 kCal
Fats 6,2 g
- of which saturated 0,7 g
Carbohydrates 42,1 g
- of which sugars0,8 g
Fibre 5,6 g
Protein 15,4 g
Salt 0,9 g

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

Article number: 355446

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.