Preparation Knead the baking mix, water and yeast in a mixing bowl with a hand mixer (dough hook) for about 10 min. to a smooth dough. Cover the dough with a damp cloth and let it rest in a warm place for 20 minutes. Knead the dough again properly, shape it into a loaf and place it on a baking sheet covered with baking paper or in a greased loaf pan. Cover again with a damp cloth and let rise in a warm place for about 40 min. Cut the top of the bread with a sharp knife and spray with water until it is shiny and moist. Bake the bread on the middle shelf in the oven preheated to 250 °C (top and bottom heat) at 200 °C for 40-45 min. After baking, remove the bread immediately from the tray or loaf pan and let it cool. You still need 1/2 cube (21 g) fresh yeast, 350 ml warm water (approx. 30 °C) Tip 1/2 cube of fresh yeast corresponds to one package of dry yeast (7 g)
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Baking mix for a mixed rye bread with oil seeds (9,4 %)
WHEAT flour (WHEAT flour, flour treatment agent ascorbic acid), RYE flour, RYE whole grain meal, sunflower seeds, WHEAT protein, linseed, RYE sourdough (RYE milled product, water, starter culture), SOY meal, potato flakes, salt, RYE malt powder, RYE malt flour flour treatment agent ascorbic acid. May contain traces of: Egg, milk, sesame.
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: 1473kJ / 349kcal
Fat: 5.3g
of which saturates : 0.6g
Carbohydrates: 56g
of which sugars : 2.7g
Protein: 15g
Salt : 2.4g
Reference amount for an average adult ( 8400kJ / 2000kcal )
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