BLACK BREAD dark & rustic low carb gluten free paleo protein bread mix – VEGAN & allergen free

BAKING MIX FOR LOW-CARB AND GLUTEN FREE PROTEIN BREAD

A dark and rustic bread with a dense and juicy crumb, a subtle nuance of sour and a hearty crust. Made of only seed flours, this bread is 100 % nut free, egg-free and without baking powder.

The composition of aromatic pumpkin seed flour, tart brown flax seed flour and slightly sour apple fiber reminds of a pumpernickel or dark rye sour dough* bread and tastes pleasantly nutty and tart.
The apple fiber in our product contains 75 % healthy dietary fiber and is especially carbohydrate-reduced.

TASTE: rich, hearty, nutty, slightly sour and tart

*) This product contains no grains or sour dough

INGREDIENTS: Flax seed flour (deoiled), pumpkin seed flour (deoiled), psyllium seed husks, apple fiber, rock salt, antioxidant ascorbic acid (Vitamin C). May contain traces of shell parts, eggs, other nuts and peanuts.
PREPARATION for 1 bread:

Preheat the oven to 185 – 190°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 185 – 190 °C for approx. 80 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.

Tip: Cut into very thin slices and enjoy frehsly toasted.
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.