package net weight: 500g
Wheat flour (71%), whole-rye meal, wheat bran, sunflower seeds (3.5%), dried rye sourdough (3%), salt, dried yeast (1.4%), wheat germ, barley malt, flour treatment agent ascorbic acid, vitamin folate.
Contains cereals containing gluten (wheat, rye, barley).
Preparation for the oven:
You need: 340ml lukewarm water (35-40 °C), preheat oven to 210 °C
1. Add the bread mix and water in a bowl. With a hand mixer (dough hook) knead at the highest level about 5 minutes to a smooth dough. Cover the dough with a towel and let it rest for about 30 minutes in a warm place until the volume has increased considerably.
2. Then knead the dough briefly and form into a loaf. The loaf of good roll in flour and place carefully on a greased or lined (with baking paper) baking tray or in a greased baking tray (about 25cm). Let proof again (covered) in a warm place about 40 minutes.
3. Coat the surface of the dough with water, cut dough several times with a sharp knife slide on the lower wire rack of the preheated oven. Reduce the heat to 180 °C after 10 minutes. Bake for another 45-50 minutes. Let finished bread cool on wire rack or wooden board.
Nutritional information and listed ingredients may change without notice. Translation and typo errors are possible.
Consumers in doubt regarding the substances should contact the manufacturer before consumption.