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Sourdough rustic dark oval

WHEAT flour 40.5%, RYE flour 28.5%, water 26.5%, yeast 1.9%, salt 1.5%, BARLEY malt 1.1%, WHEAT malt 0.1%.

May contain traces of egg, soy, peanuts, sesame seeds and milk.

Nutritional values per 100 g
Energy 1020 kJ / 241 kCal
Fats 0,9 g
- of which saturated 0,3 g
Carbohydrates 50 g
- of which sugars1,8 g
Fibre 3,9 g
Protein 6,6 g
Salt 1,43 g

Store dry and dark. Limited shelf life after purchase.
Net weight: 350 gram

Article number: 358082

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.