Home ▸ Our Assortments ▸ Baguettes ▸ Sourdough Stone Oven Baguette multigrain

Sourdough Stone Oven Baguette multigrain

WHEAT flour (63%), water, extra virgin olive oil, iodized salt, rice semolina, WHEAT sourdough, RYE sourdough, WHEAT malted flour, yeast, BARLEY malt, WHEAT starch.

May contain; Grains containing gluten, Milk (lactose), Soy, Nuts and Sesame.

Nutritional values per 100 g
Energy 1072 kJ / 256 kcal
Fats 1,1 g
- of which saturated 0,2 g
Carbohydrates 50,6 g
- of which sugars0,6 g
Fibre 3,1 g
Protein 8,5 g
Salt 1 g

Save somewhere dry and dark. Limited shelf life after purchase.
Net weight: 300 gram

Article number: 355437

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.