Rustic bread mix (gluten-free)

Gluten free vegan

Dark rustic bread resembles bread containing coloured malt flours and malt extracts in its characteristics. It's notable for its full flavour and specific aroma. When kneading the dough, it's possible to “enhance” the bread by adding various seeds (flax, sesame, pumpkin, etc.). For example, sunflower seeds are not only a source of valuable nutrients, but also look very nice in dark dough. Literally mouth-watering. Enjoy!

Ingredients:	Gluten-free wheat starch, lupin flour, millet flour, potato flakes, fibre (flax, apple), thickener: guar flour, sugar, salt, apple powder, 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

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

Knead the dough according to the directions. Let it 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.
Sunflower square rolls

Prepare the dough as you would for bread, but reduce the amount of water to 465 ml. Shape into a rectangle approx. 12x20 cm (approx. 6 cm high). Cut into 6 squares (approx. 6x6 cm), roll in sunflower seeds, and place on a baking tray. Let rise for about 35 minutes (depending on the temperature), protect from drying out. Bake at 210°C for about 20 minutes.