Wickrather Flax Seed Bread low carb gluten free paleo protein bread mix

BAKING MIX FOR CARBOHYDRATE REDUCED AND GLUTEN FREE PROTEIN BREAD

A medium-dark, hearty-nutty bread with fluffy-light crumb. The composition of exquisite nut and seed flours (aromatic hazelnut flour, hearty pumpkin seed flour, mild golden flax seed flour and tart brown flax seed flour) is refined with golden and brown flax seeds and contains incredible 20.9 % dietary fiber!

TASTE: nutty, hearty

INGREDIENTS: 26 % Flax seed mix (golden flax seeds, flax seeds), golden flax seed flour*, pumpkin seed flour*, hazelnut flour*, flax seed flour*, free-range egg white powder, psyllium seed husks, bamboo fiber, apple fiber, rock salt. Contains less than 2 %: rising agent sodium hydrogen carbonate, acidifiers natural gluconolactone and potassium tartrate, antioxidant ascorbic acid (Vitamin C). * = deoiled May contain traces of shell parts, other nuts and peanuts.

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.