LOAVESSourdough Vienna

Our Sourdough Vienna is baked on stone, has a thick crunchy crust and a dense flavourful centre. It’s perfect for families for sandwiches and toast.

  • Dairy friendly
  • Egg friendly
  • Nut friendly
  • Vegan friendly

$6.20 RRP

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Wheat Flour, Water, Sourdough Culture (Contains Natural Yeast), Iodised Salt, Malt Flour (Wheat), Malt Extract (Wheat).

May Contain: Rye, Oats, Spelt, Egg, Milk, Tree Nuts, Sesame Seeds

Servings per package: 10.5 (19 toast slices & 2 crusts)
Serving size (Ave.): 63g (2 toast slices)

Ave. qty per serving % Daily Intake** per serving Ave. qty per 100g
Energy 652kJ (156Cal) 7% 1040kJ (247Cal)
Protein 5.6g 11% 8.9g
Fat - Total 0.7g 1% 1.1g
  - Saturated 0.1g 1% 0.2g
Carbohydrate 30.5g 20% 48.5g
  - Sugars 0.4g 1% 0.7g
Dietary Fibre 1.4g 5% 2.2g
Sodium 392mg 17% 623mg

** Percentage daily intakes are based on an average adult diet of 8700 kJ. Your daily intakes may be higher or lower depending on your energy needs.

4 reviews for Sourdough Vienna

  1. Leigh Hendry

    This is my ‘go-to’ loaf of bread – sliced thick or thin, it has a delightfully true sourdough flavour, and a lovely chewy texture without a tooth-breaking crust, which is just how I like the sourdough bread to be. I bake a lot of my own bread, but for sourdough, I think you can’t go past Bakers Delight’s own sourdough – it’s lovely fresh, freezes well and makes great toast.

  2. Steve Gilvear

    This is the only bread I actually buy. It just goes so well with eggs and hollandaise. Easy on the digestion and full of flavour. Great job Bakers Delight.

  3. Dee

    This is a great loaf – goes well with everything and has a true sourdough flavour. Buy it, try it!

  4. Caitlyn

    Delicious bread! Absolutely love it! So soft and chewy. And low calorie. Yum!

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FACTOur Sourdough takes over 30 hours to create. The process starts with the development of the starter culture. The culture is made from flour and water and ferments overnight using wild yeast and lactobacilli bacteria from the air and flour.


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