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Barbecue Bread - Smoky Paprika Rub The intense red Pimenton de la Vera Doux captivates with its... more
Product information "GRILL BREAD Pepper Rub"

Barbecue Bread - Smoky Paprika Rub

The intense red Pimenton de la Vera Doux captivates with its mild, stimulating bittersweet and noble smoky flavor. Deep and very harmonious in all nuances. Grillbrot smoky Papirka Rub stands for a noble smoky pleasure. Our smoky paprika rub gives grilled bread the perfect taste with its finely tuned spices - whether as a spice blend for the crust or as a BBQ injection.

vegan, palm oil free and sugar free.

Goes perfectly with beef, pork, veal, fish, vegetables, chicken, lamb and seafood

What makes it special: the RubOur
perfectly created rub is in a small bag and is on top as soon as you open the can. The rub gives the grilled breads the special taste and is spread on the breads before they go into the oven or on the grill.

Our tip
:The rub can also be used to marinate meat, vegetables or grilled cheese. Put meat, vegetables or grilled cheese on the grill and coat with the rub!

Ingredients 100% from Austria!
We use only ingredients that come from Austria. We make sure to use regional and sustainably grown products - of course only the flours from our Stöber mill.
Of course, we also refrain from the use of genetic engineering, artificial flavors and dyes and preservatives.
The barbecue bread with smoky paprika rub consists of the following ingredients:
- wheat flour-
spelt flour
paprika flakes-
dry baker's yeast-
garlic granules-
tomato flakes-
tomato-based barbecue sauce with smoky aroma.

1 baking mixture makes 4 pieces of grilled bread or approx. 1.000g breadNet filling quantity

Average nutritional values for 100g grilled bread
:- Energy 1482 kJ / 349 kcal-
Fat 1.7 g (of which saturated fat 0.4 g)
- Carbohydrates 72 g (of which sugar 1.5 g)- Dietary
fiber 4.8 g
Protein 9.7 g-
Salt 1.9

(small spice ball) from the bell pepper flakes and crumble in a small bowl with your fingers. Add 5 tablespoons of apple juice, beer or water, mix and set aside.
Place remaining baking mix in bowl, add 450 ml water (see water line on bottle) and knead dough by hand, food processor or TMX for about 3 minutes.
Cover the dough and let it rest in the bowl at room temperature (~ 24 °C) for 20 - 30 minutes.
Knead dough briefly and shape into desired shape (tip: a little flour helps with shaping).
Cover and let rest at room temperature for another 20 minutes.
Preheat oven (upper-lower heat) or grill to 230 °C.
Blend rub to a creamy (spreadable) consistency. Tip: small pieces may be included!
Spread bread with the rub (alternatively with water).
Oven: Place grilled bread on a baking sheet covered with baking paper. Bake at 230 °C for 10 minutes, then switch down to 190 °C and bake again for about 15 minutes.
Grill: Place grilled bread directly on the grill at 230 °C - indirect heat, close lid, close ventilation slider and bake for approx. 20 minutes.

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