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BREAD MIX SPELT, 1kg bread

BREAD MIX SPELT, 1kg bread
€7.70 *

Prices incl. VAT plus shipping costs

Ready to ship today,
Delivery time appr. 1-5 workdays

  • 895514
  • 9120101510176
Our spelled bread "through and through spelled" does what it promises: pure spelled... more
Product information "BREAD MIX SPELT, 1kg bread"
Our spelled bread "through and through spelled" does what it promises: pure spelled enjoyment. Baking bread yourself has never been so easy.
With the help of our baking mix "through and through spelled" you can conjure up the scent of fresh bread in your home in a short time.

vegan, palm oil free and sugar free

Ingredients 100% from Austria:
We only use 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 do without the use of genetic engineering, artificial flavors as well as colors and preservatives.

The spelled through and through spelled bread consists of the following ingredients:
- Wholemeal spelled flour
- spelled flour
- Organic spelled sourdough
- Salt
- dry yeast
- Herbs
- bread spice

1 baking mix results in a loaf of bread or approx.1,000g bread
Net capacity 666g

Average nutritional values ??for 100g bread:
Energy 1430 kJ / 336 kcal
Fat 2.1 g
- of which saturated fatty acids 0.3 g
Carbohydrates 64 g
- thereof sugar 2.3 g
Dietary fiber 5.0 g
Protein 13.0 g
Salt 2.4 g

You can easily bake 1 kg of spelled bread:
Place the baking mixture in a bowl, add 450 ml of water (see water line on the bottle) and knead the dough by hand, with a food processor or with the Thermomix for about 3 minutes.
Let the dough rest covered for about 30 minutes in a warm place (~ 24 ° C).
Knead the dough on a floured work surface and bring it into the desired shape (bread roll or bread). Then place on a baking sheet covered with baking paper.
Cover the dough and let it rest in a warm place for 20-30 minutes.
Preheat the oven to 220 ° C (for bread rolls) or 230 ° C (for bread).
Cut the dough with a sharp knife at the top (3 cross-sections or diamond shape).
Brush or spray the dough with a little water.
Weckerl: Bake at 220 ° C hot air for approx. 12 minutes. Then remove from the baking sheet and let cool for 10 minutes
Bread: Bake at 230 ° C top and bottom heat for 10 minutes, then switch down to 190 ° C and bake again for about 20 minutes. Then remove from the baking sheet and let cool for 10 minutes.
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