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Werz Organic Favourite Wholemeal Bread Baking Mix, gluten-free

For gluten-free bread enjoyment to bake yourself

Werz Organic Baking Mix Favourite Wholemeal Bread. The baking mix made from wholemeal millet flour, wholemeal rice flour, wholemeal buckwheat flour, psyllium husks, a little sea salt and yeast allows you to bake your own gluten-free wholemeal bread. Quick and easy to prepare, a flavoursome, gluten-free bread awaits you after the baking time, just waiting to be topped as you wish.
Preparation recommendation:
  1. Knead 600 ml water and baking mix slowly for 1 minute, then quickly for 3 minutes. 
  2. Place the dough on a floured work surface. Flour from the top, press flat, fold twice to the centre on all sides, turn over and shape into a round. 
  3. Place the dough in a proofing basket and leave to rise for an hour. 
  4. Preheat the oven with baking tray to 230 °C top/bottom heat. 
  5. Turn out the dough, cut into it, place on the hot baking tray and bake for 60 minutes.

Original Product Name:

EAN / GTIN:

4000430110191

Shipping Weight:

Ingredients:

Wholemeal millet flour*, wholemeal rice flour*, wholemeal buckwheat flour*, psyllium husks*, sea salt, dried yeast*
* From certified organic farming.

Additional Information:

Gluten-free.
Please store in a cool and dry place.

Nutrition per 100 g
Energy 1469 kJ / 347 kcal
Fat 3,1 g
- of which saturates 0,6 g
Carbohydrate 66,9 g
- of which sugars 1,1 g
Fibre 7,6 g
Protein 9,0 g
Salt 1,7 g
Bio Siegel EU Organic DZG Glutenfrei

Organic products of the brand Werz
are certified by the inspection body DE-ÖKO-007.
EU- / Non-EU-Agriculture

Distributor:

Karl-Otto Werz Naturkornmühle GmbH & Co. KG, Stäffeleswiesen 28, DE-89522 Heidenheim

info (at) werz [dot] bio
www.werz.bio

Werz Organic Favourite Wholemeal Bread Baking Mix, gluten-free () is often purchased together with:

Product Reviews

Review by

I baked it in the machine using a special programme for gluten-free bread, which is pretty close to the instructions on the packet. However, I forgot to slice it. The result after slicing reminded me of a joke from my father's childhood: when his parents sent him to fetch bread, it always arrived home partially hollowed out as far as the child's fingers could reach... ;) Anyway, this bread had a hollow the size of a chicken egg and was still a little moist. In terms of flavour, it has a sour-tart undertone. Apart from that, it looks and feels very similar to grey bread.

Ich habe es im Automaten gebacken, mit einem speziellen Programm für glutenfreie Brote, das der Anleitung auf der Packung auch ziemlich nahe kommt. Es zu schlitzen habe ich allerdings vergessen. Das Ergebnis nach dem Schneiden erinnerte mich an einen Schwank aus der Kindheit meines Vaters: Wenn er von seinen Eltern Brot holen geschickt worden ist, kam es zu Hause immer teilweise ausgehöhlt an, soweit die Kinderfinger reichten... ;) Jedenfalls hatte dieses Brot eine Höhle von der Größe eines Hühnereis und war noch etwas feucht. Geschmacklich hat es einen säuerlich-herben Unterton. Ansonsten kommt es optisch und von der Konsistenz einem Graubrot sehr nahe.

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Average Rating 3.00 from 5 stars based on 1 reviews

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