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Spelt Bread Full Grain
Complete baking mix including sunflower seeds and yeast
Spelt Bread Full Grain
Complete baking mix including sunflower seeds and yeast
Base price:
0.6 kg
€6.58/1 kg
Article no.:
14100
Availability:
In stock
Article no.:
14100
High-quality baking mix for a spelled bread full grain with a high fiber content of 7,0g per 100g of baked bread. You get a flour mix for a whole bread, a separate package of dry yeast and a grain mixture with sunflower seeds. A weighing of other ingredients is not required.
You only need 350ml of water.
Content: 600g
Dough weight: 950g
Preparation:
Recipe for about 850g of bread
You also need 350ml of water.
1. Put all the flour and yeast from the enclosed silver package in a bowl and mix everything together. Add 350ml of water (about 26° C). Knead with a stand mixer everything first 12 minutes slowly and then 5 minutes quickly.
2. Approx. cover the dough for 30 minutes at room temperature.
3. Form the dough with moistened hands to a round bread and roll it in the attached sunflower seeds. Place in a greased round baking pan.
4. Approx. let it rest covered for 30 minutes, then inscribe a cruciform into the dough with a bread knife and let it rise for another 60 minutes until the dough has increased significantly in volume. Brush with water in between.
5. Bake the bread in the preheated oven at 250° C top / bottom heat for 10 minutes, then reduce to 190° C and bake for about 50 minutes.
You only need 350ml of water.
Content: 600g
Dough weight: 950g
Preparation:
Recipe for about 850g of bread
You also need 350ml of water.
1. Put all the flour and yeast from the enclosed silver package in a bowl and mix everything together. Add 350ml of water (about 26° C). Knead with a stand mixer everything first 12 minutes slowly and then 5 minutes quickly.
2. Approx. cover the dough for 30 minutes at room temperature.
3. Form the dough with moistened hands to a round bread and roll it in the attached sunflower seeds. Place in a greased round baking pan.
4. Approx. let it rest covered for 30 minutes, then inscribe a cruciform into the dough with a bread knife and let it rise for another 60 minutes until the dough has increased significantly in volume. Brush with water in between.
5. Bake the bread in the preheated oven at 250° C top / bottom heat for 10 minutes, then reduce to 190° C and bake for about 50 minutes.
Zutaten: SPELT (wholemeal and wholemeal flour), SPELLED WHOLEMEAL SOURCE, sunflower seeds, RYE WHOLEMEAL SOURDOGH dried, dextrose, yeast, iodized salt, potato flakes, WHEAT GLUTEN, yoghurt powder. May contain traces of WHEAT and GLUTEN.
| Nutrition facts / Nährwertangaben | |
|---|---|
| per / pro 100g | |
| Energy Value / Energie | 1110 kJ / 264 kcal |
|
Fat / Fett
of which saturated fatty acids / davon ges. Fettsäuren
|
8.6g
1g
|
|
Carbohydrate / Kohlenhydrate
of which sugars / davon Zucker
|
34g
5.4g
|
| Protein / Eiweiß | 12g |
| Salt / Salz | 1.3g |
Food company:
Cake-Masters
From import file
