Powder product produced by mixing grain milled products with other ingredients.
Oven
Knead 1/2 packet of bread mix and 330 ml (or one whole packet and 660 ml) of lukewarm water with the dough hook, slowly at first, then on the highest kneading speed, until the dough comes away from the side of the bowl. Cover the dough with plastic wrap and leave to rise for 30 minutes. With floured hands, shape into a loaf of bread or a roll and place on a greased or baking paper-lined tray, or place the dough in a greased loaf tin. Moisten with water and leave to rise in a warm place at 30-50°C for 30- 45 minutes until the volume has increased significantly. Keep the surface of the dough moist by brushing or spraying with water. Preheat the oven to 230°C (210°C for fan-assisted). Place the bread and an ovenproof dish with water in the oven. After 10 minutes, reduce the temperature by 30°C. Baking times:
1 large loaf using 1000g breadmix: 55-70min
1 loaf using 500g breadmix: 45-60min
Rolls: 15-25min
Breadmakers
Place 340 ml of water (20-25°C) and 1⁄2 packet of breadmix into breadmaker container. Set baking program.
Flours and doughs are not intended for raw consumption and must always be heated well before.
Weight: 1000g
Best by:
Made in: Germany
Wheat flour (70%), rye flour (20%), dried sourdough (rye, naturally fermented), iodized salt (salt, potassium iodate), dried yeast, barley malt flour, dextrose, malt extract (barley, rye), acidy regulator: sodium acetate, acidifier: malic acid, flour conditioning agent: calcium phosphates and ascorbic acid.
per 100g dry product
| Energy | 1399kJ (330kcal) |
| Diatery fibres | 6.1g |
| Fat | 1.3g |
| of which saturated fatty acids | 0.2g |
| Carbohydrates | 65g |
| of which Sugar | <2.0g |
| Protein | 12g |
| Salt | 2.0g |
Küchenmeister Farmers Bread Baking Mix (Bauernbrot Backmischung)
Regular price
- Unit price
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5.0
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Powder product produced by mixing grain milled products with other ingredients.
Oven
Knead 1/2 packet of bread mix and 330 ml (or one whole packet and 660 ml) of lukewarm water with the dough hook, slowly at first, then on the highest kneading speed, until the dough comes away from the side of the bowl. Cover the dough with plastic wrap and leave to rise for 30 minutes. With floured hands, shape into a loaf of bread or a roll and place on a greased or baking paper-lined tray, or place the dough in a greased loaf tin. Moisten with water and leave to rise in a warm place at 30-50°C for 30- 45 minutes until the volume has increased significantly. Keep the surface of the dough moist by brushing or spraying with water. Preheat the oven to 230°C (210°C for fan-assisted). Place the bread and an ovenproof dish with water in the oven. After 10 minutes, reduce the temperature by 30°C. Baking times:
1 large loaf using 1000g breadmix: 55-70min
1 loaf using 500g breadmix: 45-60min
Rolls: 15-25min
Breadmakers
Place 340 ml of water (20-25°C) and 1⁄2 packet of breadmix into breadmaker container. Set baking program.
Flours and doughs are not intended for raw consumption and must always be heated well before.
Weight: 1000g
Best by:
Made in: Germany
Wheat flour (70%), rye flour (20%), dried sourdough (rye, naturally fermented), iodized salt (salt, potassium iodate), dried yeast, barley malt flour, dextrose, malt extract (barley, rye), acidy regulator: sodium acetate, acidifier: malic acid, flour conditioning agent: calcium phosphates and ascorbic acid.
per 100g dry product
| Energy | 1399kJ (330kcal) |
| Diatery fibres | 6.1g |
| Fat | 1.3g |
| of which saturated fatty acids | 0.2g |
| Carbohydrates | 65g |
| of which Sugar | <2.0g |
| Protein | 12g |
| Salt | 2.0g |
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Ingredients & Nutritional Information
Information about ingredients and nutritional values are displayed here to reflect our current products. We recommend you to compare this information with the information on the packaging of the orders that you receive. Any variations will be due to potential transition periods, as a result of new information by the manufacturers.
