BAKING MIX FOR LOW-CARB AND GLUTEN FREE PROTEIN BREAD
A medium light, mild-aromatic bread with a delicate choice of seeds: hearty pumpkin seeds, crisp sunflower seeds and mild golden flax seeds.
TASTE: nutty-aromatic, grainy, juicy
INGREDIENTS: 30% Seed mix (sunflower seeds, golden flax seeds, pumpkin seeds), golden flax seed flour (deoiled), coconut flour (deoiled), hazelnut flour, flax seed flour (deoiled), free-range egg white powder, psyllium seed husks, rock salt. Contains less than 2%: rising agent sodium hydrogen carbonate, acidifiers natural gluconolactone and potassium tartrate, antioxidant ascorbic acid (Vitamin C). May contain traces of other nuts, oilseeds, peanuts and shell parts.
| AACHENER KÖRNERBROT / Aachener Seed Bread | ||
| Durchschnittliche Nährwerte des verzehrfertigen Produktes / Nutrition facts of prepared product: | ||
| Pro / per 100 g | Pro Scheibe / per slice (30 g) | |
| Brennwert / Energy (kcal) | 198 | 59 |
| Brennwert / Energy (KJ) | 830 | 249 |
| Fett / Fat (g) | 11.6 | 3.5 |
| ges.FS / sat. Fat (g) | 2.6 | 0.8 |
| Kohlenhydrate / Carbohydrates (g) | 2.0 | 0.6 |
| Zucker / Sugars (g) | 1.9 | 0.6 |
| Ballaststoffe / Dietary Fiber (g) | 16.2 | 4.8 |
| Eiweiß / Protein (g) | 14.8 | 4.4 |
| Salz / Salt (g) | 1.6 | 0.5 |
| Die angegebenen Werte unterliegen den bei Naturprodukten üblichen Schwankungen. / The values are subject to fluctuations as common in natural products. | ||
PREPARATION for 1 bread:
Preheat the oven to 175 – 185 °C.
1.) Pour 400 ml water into a mixing bowl. While stirring pour in the baking mix (exact amount see description on bag) and continue stirring for approx. 1 min.
2.) Shape a loaf with wet hands, place onto a baking sheet covered with baking paper and make a wide cut along the length.
3.) Bake at 175 – 185 °C for approx. 70 min in a convection oven or approx. 90 min without convection.
IMPORTANT! Do not open the oven during baking! Remove from oven and allow to cool on a wire rack before slicing.
TIPPS FOR VARIATIONS:
For buns: 420 ml water, reduce baking time by 15 min
For denser bread: 380 – 390 ml water, same baking time
For an extra crispy crust: extend baking time by approx. 20 min or bake the freshly-baked, already cooled bread after again at 175 °C for 20 min (or until the crust is firm enough for you).
The freshly-baked bread will keep for at least 5 days in the refrigerator (in a plastic bag or air-tight container) and can be frozen for up to 12 months.
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