Gut & Gunstig Mischbrot Rye Bread Mix 35oz (1000g)

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Description

Gut & Gunstig Mischbrot Rye Bread Mix 35oz (1000g)

 

  • for strong, crusty rye bread
  • makes 2 loaves of 750 g each
  • released and usable with automatic baking machine

ingredient list

Ingredients: 48% RYE FLOUR, 44% WHEAT FLOUR, rye sourdough dried, iodized table salt (table salt, potassium iodate), acidifier: diphosphates; Yeast, leavening agents: sodium carbonates; BARLEY MALT. The product may contain traces of SOYA, MUSTARD and LUPINE.

Nutritional information

average nutritional values100 ml or gper serving% RM * per 100 ml or g or per serving
Calorific value in kJ 844.00   10th
Calorific value in kcal 199.00   10th
Fat in g 0.70   1
Fat, of which saturated fatty acids in g 0.10   <1
Carbohydrates in g 40.60   16
Carbohydrates, of which sugar in g 2.10   2nd
Dietary fiber in g 3.40    
Protein in g 5.90   12th
Salt in g 1.40   23
* RM = reference amount for an average adult (8,400 kJ / 2,000 kcal)
More information on nutrition labeling

Preparation instructions

Oven: 1. Prepare dough: Put 500g baking mix (1/2 sachet) and 370 ml lukewarm water (approx. 35-40 ° C) in a bowl. Knead with a mixer (dough hook) first at the lowest, then at the highest level for 3 to 4 minutes to a smooth, smooth dough. Cover the dough and let it rest in a warm place for about 30 minutes until the volume has increased significantly. Then knead the dough and put it in a greased tin (approx.25cm) or place it on a baking sheet covered with baking paper. Let it rest covered in a warm place for about 40-50 minutes until the loaf has enlarged significantly. 2. Baking: Cut the loaf twice approximately 1 cm deep and lightly dust with flour. Bake in the oven preheated to 240 ° C on the lower shelf as indicated. After baking, let cool on a wire rack or wooden board. Tip: To improve the volume, pour approx. 200 ml of water on a hot baking sheet on the stove floor so that steam is generated immediately. Important: close the oven quickly. Baking time (preheated): electric cooker: 10 minutes at 240 ° C, then approx. 35-40 minutes at 200 ° C hot air: 10 minutes at 220 ° C, then approx. 35-40 minutes at 180 ° C Bread maker: Put 370 ml of lukewarm water (approx. 35-40 ° C) and 500 g of baking mixture into the kneading mold of the bread maker. Program: bread, normal / dark brown, size: large. Please note the application instructions of the bread maker manufacturer when choosing a program. then approx. 35-40 min. at 180 ° C bread maker: pour 370ml lukewarm water (approx. 35-40 ° C) and 500g baking mix into the kneading mold of the bread maker. Program: bread, normal / dark brown, size: large. Please note the application instructions of the bread maker manufacturer when choosing a program. then approx. 35-40 min. at 180 ° C bread maker: pour 370ml lukewarm water (approx. 35-40 ° C) and 500g baking mix into the kneading mold of the bread maker. Program: bread, normal / dark brown, size: large. Please note the application instructions of the bread maker manufacturer when choosing a program.

Contains the following allergens that require labeling

Barley and products made from it
Rye and products made from it
Grain containing gluten and products made from it
Wheat and products made from it

May contain the following traces

Mustard and products made therefrom
Lupins and products made therefrom
Soybeans and products made therefrom

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