Schär Baking Mix Wholemeal Bread, gluten-free: Unit: 500 g
With yeast and sourdough
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: Description:
Schär Wholemeal Bread Baking Mix, gluten-free. A baking mixture that brings full flavor to the table. Whether you eat it for breakfast with fruity jam, as a savory side dish for dinner or just in between – this whole grain bread delights with its crispy crust and soft crumb. Thanks to the combination of whole grain flour, dry yeast and dry sourdough, you will experience a full-bodied flavor that makes every bite a moment of pleasure.
Preparation:
| 1 | Wholemeal Bread Baking Mix |
| 410 ml | lukewarm water |
| 15 ml | oil |
| 25x11 cm | loaf tin (sourdough-resistant)Place the contents of the packet in a large bowl, add the lukewarm water and knead for 3-4 minutes. Then add the oil and knead for another 3-4 minutes. |
- Pour the dough into the loaf tin and press flat. Cover the loaf tin with a damp cloth and leave the dough to rise in a warm place (room temperature) for 60 minutes. In the meantime, preheat the oven to 210°C fan oven.
- Brush the surface of the dough with oil before baking, then place the loaf tin in the oven at a middle rack and bake the bread at 210°C for 45 minutes.
- After baking, turn the bread out onto a wire rack and leave to cool completely.
Tips for preparation:
For better results, knead the dough with your hands - not with a food processor. Also use a sourdough-resistant baking tin to ensure that your bread rises and succeeds perfectly.
Original Product Name:
Vollkornbrot
EAN / GTIN:
8008698045923Shipping Weight:
517 g per item
Ingredients:
Wholemeal flours 39.9% (rice, buckwheat), maize starch, dried sourdough 5.0% (buckwheat), thickening agents: cellulose powder, guar gum, hydroxypropyl methylcellulose; gluten-free oat bran, dried yeast 2%, psyllium husks 1.9% (plantago psyllium), salt, apple fibre 1.4%, dextrose, natural flavouring.
May contain soya.
Allergens:
soya
Additional Information:
Store in a dry place at room temperature.
Flours and doughs are not intended for raw consumption and must always be thoroughly heated.
This product is not suitable for consumption in case of allergy to avenin protein.
Nutrition:
| Nutrition per 100 g flour | |
| Energy | 1423 kJ / 337 kcal |
| Fat - of which saturates | 2.4 g 0.5 g |
| Carbohydrate - of which sugars | 68 g 1.5 g |
| Fibre | 11 g |
| Protein | 5.7 g |
| Salt | 1.5 g |
| Nutrition per 100 g | |
| Energy | 949 kJ / 225 kcal |
| Fat - of which saturates | 3.7 g 0.5 g |
| Carbohydrate - of which sugars | 40 g 0.3 g |
| Fibre | 9.1 g |
| Protein | 3.7 g |
| Salt | 0.95 g |
Certificates
Distributor:
Dr. Schär AG / SPA, Winkelau 9, IT-39014 Burgstall
info.it (at) drschaer [dot] comwww.schaer.com
