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Sourdough Baguette multi-seed

WHEAT flour (55.8%), water, OAT flakes (7.1%), linseed (2.7%), rice flour, Sunflower seeds, RYE flour (2.0%), extra virgin olive oil, poppy seeds (1.2%), SESAME SEEDS (1.2%), baker’s salt, WHEAT GLUTEN, BARLEY malt, RYE whole wheat flour, dextrose (WHEAT), yeast, WHEAT sourdough (dried), RYE sourdough powder, WHEAT fiber, caramelized sugar, WHEAT malt, sunflower oil, WHEAT starch.

May contain traces of soya, milk (including lactose), nuts, lupine.

Nutritional values per 100 g
Energy 1428 kJ / 339 kCal
Fats 6,5 g
- of which saturated 0,9 g
Carbohydrates 55 g
- of which sugars1,4 g
Fibre 6,3 g
Protein 12 g
Salt 1,1 g

Store dry and dark. Limited shelf life after purchase.
Net weight: 150 gram

Article number: 354225

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.