Preparation Mix the baking mix, water and yeast with a hand mixer (dough hook) slowly for 4 min., then quickly for 5 min. to form a smooth dough. Let the dough rest in the bowl covered in a warm place for 10 min. Shape into a loaf and place in a greased baking pan or on the baking sheet lined with parchment paper. Cover and let rise in a warm place for another 50- 60 min. Cut the loaf crosswise, sprinkle with water and garnish as desired. Bake the bread in the oven preheated to 220 °C (top and bottom heat) at 200 °C for 40 min. If the bread becomes too dark during baking, lower the temperature by 20-40 °C. (Please still observe the baking time. (After baking, cover the bread and let it cool for 2-3 hours. You still need 1/2 cube (21 g) fresh yeast, 270 ml warm water (approx. 30 °C) Tip 1/2 cube fresh yeast corresponds to one package dry yeast (7 g)
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Baking mix for a wheat bread with oil seeds (16 %)
WHEAT flour, rapeseed (5.4%), malt flour (BARLEY), corn flour, SESAME, flaxseed, sunflower seeds, WHEAT protein, WHEAT bran, OAT groats, sea salt, Acerola fruit powder [acerola fruit powder extract with 17% vitamin C (natural and synthetic), cranberry fruit powder], WHEAT starch, cane sugar, malt flour (WHEAT), flour treatment agent ascorbic acid. May contain traces of: Egg, soy, milk, mustard.
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: 1542kJ / 366kcal
Fat: 6.6g
of which saturates : 0.7g
Carbohydrates: 59g
of which sugars : 1.8g
Protein: 15g
Salt : 1.5g
Reference amount for an average adult ( 8400kJ / 2000kcal )
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