BAKING MIX FOR LOW-CARB AND GLUTEN FREE PROTEIN BREAD
Dark, rich, hearty and full of seeds!
This rustic bread with a light crumb and a hearty crust is made of more than one third crispy sunflower seeds and is 100 % nut free.
The composition of mild golden flax seed flour, aromatic pumpkin seed flour, tart brown flax seed flour and slightly sour apple fiber reminds of a 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: 36 % Sunflower seeds, golden flax seed flour (deoiled), pumpkin seed flour (deoiled), flax seed flour (deoiled), free-range egg white powder, psyllium seed husks, apple fiber, 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 shell parts, other nuts and peanuts.
|FREIBURGER SUNFLOWER 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)||195||58|
|Brennwert / Energy (KJ)||817||245|
|Fett / Fat (g)||11.2||3.4|
|ges.FS / sat. Fat (g)||1.5||0.4|
|Kohlenhydrate / Carbohydrates (g)||1.0||0.3|
|Zucker / Sugars (g)||0.8||0.2|
|Ballaststoffe / Dietary Fiber (g)||15.4||4.6|
|Eiweiß / Protein (g)||16.1||4.8|
|Salz / Salt (g)||1.4||0.4|
|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 – 185 °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.