Dünnes Mehrkorn-Knäckebrot

RyeFlour  ·  No known concerns

Cereal grain containing gluten. Used to make dark rye bread, rich in dietary fiber.

wheat  ·  No known concerns

Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.

SourdoughStarter  ·  No known concerns

Live fermentation culture of wild yeast + lactobacilli used to leaven bread.

Water  ·  No known concerns

The most common ingredient in processed foods.

OatFlour  ·  No known concerns

Whole-grain flour made from finely ground oats. Nutritious and fiber-rich.

BarleyFlour  ·  No known concerns

Gluten-containing grain used in bread, soups, and beer production.

Millet  ·  No known concerns

Small, gluten-free cereal grain cooked like rice or ground into flour, a staple in parts of Africa and Asia.

Yeast  ·  No known concerns

Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).