Bread mix with flax fibre (gluten-free)

Gluten free vegan

Do you crave tasty and moist bread rich in fibre? Then our bread mix with flax fibre is ideal for you.

Bread For Health...with flax fibre boasts a distinctive taste and texture that is reminiscent of regular bread with rye content. Thanks to its high quality flax flour content, the bread has a high nutritional value. Flax flour is an excellent source of natural fibre, which has an optimal ratio between soluble and insoluble content.

Bread mix with flax fibre is natural and contains no unnecessary additives. It's without gluten, milk, eggs, flavourings, artificial colourings or preservatives. It thus fulfils the requirements of even the most demanding customers looking for healthy and tasty bread.

Bread with flax fibre is ideal for baking in a home bread maker or in a conventional oven. It can also be used to bake smaller baked goods such as bread rolls.

Purchase

Ingredients:	Gluten-free wheat starch, lupin flour, buckwheat flour, potato flakes, flax flour (4%), 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

Ingredients
- 500 g bread mix
- 475 ml (g) water
- 20 g oil
- 15 g fresh yeast
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.
Directions for baking bread in conventional oven

Knead the dough according to the directions. Since you control the rising time yourself, 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.
Bread rolls

Shape the prepared dough (reduce the amount of water to 465 ml) into about 100g rolls and place on a baking tray. Let rise for about 40 min. (depending on temperature), protect from drying out, don't press. Before baking, smear lightly with water and sprinkle with whole caraway seeds and coarse salt grains. Bake at 200°C for about 20 minutes.

Similarly, you can bake buns by rolling them in, for example, sunflower seeds before rising.
Square rolls

Using the palms of your hands, press the dough into a 3 cm thick layer and cut into rectangles (approximately 10x15 cm). Move them onto a baking tray (you can press the top surface into the seeds) and let them rise for about 40 minutes. Bake at 200°C for about 20-25 min.

The square rolls can be filled like a sandwich, and a snack for a trip is ready!