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Bread mix with buckwheat fibre (gluten-free)
Gluten free
vegan
Bread for Good Health... with wholegrain buckwheat is a truly unique product, which won an award in the TRENDS category at the Salima International Food Fair in 2008. The product meets the demanding requirements not only of a gluten-free diet, but also a diabetic diet. It has a favourable glycemic index and a high fibre content, mainly from wholegrain buckwheat. Its structure, colour, and taste are similar to dark types of bread. Our mix contains no gluten, milk, eggs, flavourings, artificial colourings, or preservatives. It meets customer requirements for healthy and tasty bread.
Ingredients: | Gluten-free wheat starch, lupin flour, wholegrain buckwheat flour (12%), thickener: guar flour, sugar, salt, bread spices. |
Storage: | Relative humidity not exceeding 75 %, temperature not exceeding 30 °C, always sealed. Protect from direct sunlight. |
Caution: | No gluten, GMO, milk, eggs. |
Nutritional data / 100g: | Energy, fats, UFAs, carbohydrates, sugar, fibre, protein, salt |
Shelf Life: |
12 months under proper storage conditions. |
Package: | 500 g |
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Directions
- 500 g bread mix
- 440 ml (g) water
- 20 g oil
- 15 g fresh yeast
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Directions for baking bread in home bread maker
The liquid ingredients - water and oil - belong in the bottom of the bread pan. Crumble fresh yeast into them and add the bread mix. The recommended dosage of yeast combined with room temperature water applies to 2-hour gluten-free or sprint (ETA) programmes. For other bread makers you have to find your own way of baking. If the bread comes out of the bread maker over- risen (sunken with large uneven pores in the crumb), reduce the yeast dose or use cooler water. If you have the opposite problem and the bread is under-risen with possible cracks, use warmer water or more yeast.
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Directions for baking bread in conventional oven Knead the dough according to the directions. Since you control the rising time, you can increase the yeast dosage to 15 g / 500 g of the mix. Let the dough rest for a while and then fill a well-greased pan. This should be filled to a maximum of 3/5 full to give the dough room to rise. It's easy to work the dough with oiled palms. You can shape the dough into a cylinder, roll it in e.g. sunflower seeds and then press it into the pan. Let the bread rise for 45-60 min. under a plastic sheet to prevent the surface from drying out. Bake in a preheated oven at 180°C for about 60 min. If the surface of the bread seems to darken quickly, cover it with foil in time. After baking, turn out immediately, but don't slice until the bread has cooled.