Preparation Mix the baking mix, water and yeast well in a mixing bowl with a stirring spoon. Cover the dough with a damp cloth and let it rise in a warm place for 15 minutes. Mix the dough again, pour it into a greased loaf pan with moistened hands and smooth it out. Spray the top of the bread with water until it shines moist. Bake the bread on the middle shelf in the oven preheated to 250 °C (top and bottom heat) at 180 °C for about 70 min. After baking, remove the bread immediately from the loaf pan and let it cool for about 2 hours before cutting. You still need 1/4 cube (10 g) fresh yeast, 390 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 wholemeal bread with whole spelt flour (52 %) and whole buckwheat flour (13 %).
WHOLE spelt flour (52%), whole buckwheat flour (13%), sunflower seeds, linseed, SESAM, dried ROGGAN sourdough, pumpkin seeds, sea salt. 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: 1626kJ / 387kcal
Fat: 10g
of which saturates : 1.2g
Carbohydrates: 54g
of which sugars : 2.4g
Protein: 15g
Salt : 2g
Reference amount for an average adult ( 8400kJ / 2000kcal )
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