BAKING MIX FOR LOW-CARB AND GLUTEN FREE PROTEIN BREAD
The Düsseldorf Sweet Toast is a mild, sweet white bread with a fluffy-soft crumb which can optionally be prepared with yeast and raisins (not included in product!).
TASTE: mild, sweet, gently touch of almond and coconut,
When prepared with yeast: just like a classical yeast dough
For the preparation with yeast you need additionally (NOT INCLUDED IN PRODUCT!) 1 packet of dry yeast or ½ cube fresh yeast and ½ TSP honey or sugar to activate the yeast. The small amount of carbohydrates is completely digested by the yeast.
INGREDIENTS: Coconut flour (deoiled), almond flour, golden flax seed flour (deoiled), free-range egg white powder, psyllium seed husks, rock salt. Contains less than 2 %: rising agent sodium hydrogen carbonate, acidifiers gluconolactone and potassium tartrate, sweeteners sodium cyclamate and sodium saccharin, antioxidant ascorbic acid (Vitamin C). May contain traces of shell parts, other nuts and peanuts.
|DÜSSELDORFER STUTENBROT / DUESSELDORFER SWEET TOAST|
|Durchschnittliche Nährwerte des verzehrfertigen Produktes / Nutrition facts of prepared product:|
|Pro / per 100 g||Pro Scheibe / per slice (30 g)|
|Brennwert / Energy (kcal)||129||39|
|Brennwert / Energy (KJ)||540||162|
|Fett / Fat (g)||6.1||1.8|
|ges.FS / sat. Fat (g)||2.4||0.7|
|Kohlenhydrate / Carbohydrates (g)||2.8||0.8|
|Zucker / Sugars (g)||2.6||0.8|
|Ballaststoffe / Dietary Fiber (g)||14.0||4.2|
|Eiweiß / Protein (g)||10.9||3.3|
|Salz / Salt (g)||1.0||0.3|
|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 VARIATION:
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 – 185 °C for 20 min (or until the crust is firm enough for you).
PREPARATION WITH YEAST:
Dissolve 1 packet of dry yeast or 1/2 cube fresh yeast with 1/2 TSP honey or sugar in 400 ml warm water (max. 40 °C) and leave it covered to 30 min until the yeast forms a foam. Add the baking mix and follow the recipe above. IMPORTANT! Bake only at 150 °C and extend baking time by approx. 20 min.
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.