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 min. Knead the dough again briefly with your hands, shape it into a loaf and place it on the baking sheet 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 180 °C for 35-40 min. You still need 1/2 cube (21 g) fresh yeast, 400 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 mixed wheat bread with potato flakes (12,3 %)
WHEAT flour, ROGGAN flour, potato flakes (12.3%), ROGGAN whole grain meal, dried ROGGAN sourdough, salt, WHEAT protein, sugar, WHEAT starch, WHEAT malt flour, Acerola fruit powder [acerola fruit powder extract with 17% vitamin C (natural and synthetic), cranberry fruit powder], maltodextrin, ground nutmeg, barley malt flour, flour treatment agent ascorbic acid. May contain traces of: Egg, soy, 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: 1415kJ / 334kcal
Fat: 1.1g
of which saturates : 0.2g
Carbohydrates: 69g
of which sugars : 2.1g
Protein: 9.5g
Salt : 2g
Reference amount for an average adult ( 8400kJ / 2000kcal )
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Europe (NON EU) / UK 
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