BAKING MIX FOR LOW-CARB AND GLUTEN FREE PROTEIN BREAD
A mild, nutty-aromatic bread with crisp sunflower seeds. The delicate combination of two different flax seed flours, aromatic coconut flour and 27 % delicious sunflower seeds tastes especially well when it is freshly toasted and makes perfect seeded rolls.
TASTE: mild, nutty
INGREDIENTS: 27 % Sunflower seeds, golden flax seed flour (deoiled), coconut flour (deoiled), 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 shell parts, other nuts, oilseeds and peanuts.
|WUPPERTALER SONNENBLUMENBROT / Wuppertaler 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)||197||59|
|Brennwert / Energy (KJ)||826||248|
|Fett / Fat (g)||11.5||3.4|
|ges.FS / sat. Fat (g)||2.9||0.9|
|Kohlenhydrate / Carbohydrates (g)||2.4||0.7|
|Zucker / Sugars (g)||2.3||0.7|
|Ballaststoffe / Dietary Fiber (g)||15.8||4.7|
|Eiweiß / Protein (g)||14.3||4.3|
|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 °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 °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.
Frank Bruce –
I really enjoyed this bread, warm from the oven.
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