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  • Organic ancient grain bread baking mix 500g - with pure wholemeal spelled flour - crispy bread - strong taste from Rosenfellner Mühle
Bio Urkornbrot Backmischung mit reinem Dinkelvollkornmehl 500g
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Organic ancient grain bread baking mix 500g - with pure wholemeal spelled flour - crispy bread - strong taste from Rosenfellner Mühle

Rosenfellner Mühle
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Really rustic: Crunchy bread made from valuable ancient grains, simply homemade. With high-quality emmer, pure spelled and kamut flour, sourdough and fine spices. Hearty and strong in taste, wonderfully dark color. Extra: Bread made from ancient grains stays fresh for a particularly long time when stored correctly.

€ 3.79
Incl. 10% VAT, excl. shipping
€ 7.58 / 1 kg
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Product Details

Description

Really rustic: Crunchy bread made from valuable ancient grains, simply homemade. With high-quality emmer, pure spelled and kamut flour, sourdough and fine spices. Hearty and strong in taste, wonderfully dark color. Extra: Bread made from ancient grains stays fresh for a particularly long time when stored correctly.

More Information

More Information
SKU ATAAED202
Manufacturer Rosenfellner Mühle
Herstellerangaben Rosenfellner Mühle & Naturkost GmbH, An der Bahn 9, 3352, St. Peter / Au, kontakt@rosenfellner.at
Totalweight in kg 0.500000
Country Austria
Shipping restriction to No country selected
Best before date 5 Feb 2025
EAN Code 9120061093467
Product amount 500g
Ingredients list Wholemeal spelled flour*, wholemeal rye flour*, rye flour*, wholemeal emmer flour*, wholemeal einkorn flour*, kamut flour*, wholemeal rye sourdough* (wholemeal rye flour*, water), salt, potato flakes*, spices*, antioxidant: rosemary extract* *from controlled organic cultivation
Instruction manual / Tip Put the baking mixture in a dough bowl, knead with 9g dry yeast or 1/2 cube of fresh yeast (21g) and approx. 320 ml lukewarm water. Note: If the dough is kneaded with the mixer or food processor, knead the dough for approx. 2 - max. 5 minutes at medium speed. Let the dough rest covered at room temperature for ½ hour. Brush the loaf pan with oil. Knead the dough again briefly by hand and let it rise covered in the loaf pan for another ½ hour, then bake. Baking instructions: Top/bottom heat: approx. 220°C (preheated) Hot air: approx. 200°C (preheated) Baking time: on the middle rack approx. 35 - 45 minutes. After 20 minutes, reduce the temperature by 20°C. Quick baking variant - preparation with baking powder: Put the baking mixture in a dough bowl, knead with 1 packet of cream of tartar baking powder and approx. 320ml lukewarm water. Brush the loaf pan with oil, pour in the dough and bake in the preheated oven at 175°C for approx. 45 minutes. bake. Note for baking in the oven: To start, place a plate of hot water in the oven to prevent the crust from drying out. Baking in a bread maker: Pour 320 ml of water into the baking container, add the baking mix and add 9g dry yeast or 1/2 cube of fresh yeast (21g). Start the “normal” program and the “dark” tanning program. -> Please note the manufacturer's information!
Storage advice Store protected from heat and in a dry place!
Allergen information A - contains gluten-containing cereals
Nutritional labeling Nutritional labeling as follows
Nutritional information reference amount 100 g
Calorific value in kj 1305
Calorific value in kcal 310
Fat in g 1.6
Thereof saturated fatty acids in g 0.3
Carbohydrates in g 64
Thereof sugar in g 1
Protein in g 11
Salt in g 2.3
Dietary fiber in g 6.8
Product feature bio
Gütesiegel AMA Genuss Region

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