Preparation Mix the baking mix, water and yeast in a mixing bowl and knead with a hand mixer (dough hook) for about 10 minutes until a smooth dough is formed. Let the dough rest covered in a warm place for 30 min. Knead the dough again briefly with your hands, shape it into a loaf and place it in a greased baking pan or on the baking tray lined with baking paper. Cover again with a damp cloth and let rise in a warm place for another 30 minutes. Cut the loaf crosswise several times with a sharp knife and spray with water until it shines moist. Garnish as desired. Bake the bread in the oven preheated to 250 °C at 180 °C for 30-40 min. After baking, remove the bread from the oven immediately and let it cool covered. You will need 1/2 cube (21 g) fresh yeast, 400 ml lukewarm water (approx. 30 °C) Tip ½ cube of fresh yeast corresponds to one package of dry yeast (7 g).
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Baking mix for wheat bread with oil seeds (12,8 %) and dried chilies (0,4 %)
WHEAT flour, linseed, sunflower seeds, whole oat flour, salt, sesame, tomato flakes (4.6%), WHEAT protein, dried rye sourdough, sugar, WHEAT starch, dried chilies (0.4%), WHEAT malt flour, Acerola fruit powder [acerola fruit powder extract with 17% vitamin C (natural and synthetic), cranberry fruit powder], maltodextrin, barley malt flour, flour treatment agent ascorbic acid, garlic, thyme, rosemary. May contain traces of: Egg, Soy, Milk.
Note: The information on ingredients and the rounded average values for nutritional values refer to the current recipes. In the case of changes, products in existing and new compositions may be commercially available, so that we recommend a supplementary comparison with the information on the packaging. Deviations may also arise in transitional periods from new legal requirements or other changed conditions.
Nutritional information per 100g
Energy: 1522kJ / 360kcal
Fat: 5.1g
of which saturates : 0.6g
Carbohydrates: 62g
of which sugars : 2.1g
Protein: 13g
Salt : 2.2g
Reference amount for an average adult ( 8400kJ / 2000kcal )
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