Bread mix with chia seeds (gluten-free)

Gluten free vegan

Chia seeds (salvia hispanica), containing over 30% fibre, together with golden flaxseed flour, complement the nutritional value of this bread mix for making tasty, supple, gluten-free bread. Bread made from this mix is light in colour and doesn't contain bread spices. This makes it suitable for making other baked goods as well (ciabatta, baguettes, etc.).

Purchase

Ingredients:	Gluten-free wheat starch, lupin flour, millet flour, potato flakes, chia seeds (5%), thickener: guar flour, sugar, salt.
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

Directions
- 500 g bread mix
- 500 ml (g) water
- 20 g oil
- 15 g fresh yeast
Directions for baking bread in home bread maker

Pour lukewarm water and oil into the bread pan, crumble fresh yeast and add the bread mix. The recommended yeast dosage and water temperature refer to gluten-free baking programmes with rising time around 45-50 min. and baking time around 60 min. The dough shouldn’t be stirred vigorously while rising.

Depending on the type of bread maker and the length of the programme used, adjust the water temperature and quantity. If the bread is sunken and over-risen (larger and uneven pores in the crumb), reduce the yeast dosage or use cooler water. If, on the other hand, the bread is under-risen, has a denser texture and tends to crack on the surface, use more yeast or warmer water. During the first few minutes of kneading, it’s a good idea to use a soft spatula to scoop the ingredients stuck to the sides of the pan into the dough. Only slice the bread once completely cooled.
Directions for baking bread in conventional oven

According to the directions, mix all the ingredients together and knead. Let the well prepared dough rest for about 5 minutes and then fill a THOROUGHLY greased pan with it. Shape with lightly oiled palms or dust with plain gluten-free buckwheat flour. You can also coat the shaped dough roll with a mix of seeds. Fill the bread pan about 2/3 full. Let rise for about 45-60 minutes (at 35 °C) and protect from drying out. Bake in a preheated oven at 180 °C for 55-60 min. Select 'top and bottom heat’.
For smaller baked goods (e.g. buns, bread rolls, baguettes, ciabatta), remove about 20 ml of water from the recipe. Process like bread. For baking baguettes, a corrugated baking tray is preferable. The smaller pieces rise for about 40 minutes. Bake them in a preheated oven at 220-230 °C for about 20-25 minutes.