Powder product produced by mixing grain milled products with other ingredients.
Oven
Knead 1/2 packet of bread mix and 320 ml (or one whole packet and 640 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 320 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
Whole wheat flour (72%), linseed, oat groats (5%)*, rye flour (5%), sunflower seeds, dried sourdough (rye flour, naturally fermented), iodized salt (salt, potassium iodate), dried yeast, barley malt flour, sugar, malt extract (barley, rye), acidity regulator: sodium acetate, acidifier: malic acid, flour conditioning agent: calcium phosphate and ascorbic acid. * Fluctuations due to technical reasons are possible
per 100g dry product
| Energy | 1493kJ (354kcal) |
| Diatery fibres | 8.0g |
| Fat | 5.4g |
| of which saturated fatty acids | 0.7g |
| Carbohydrates | 59g |
| of which Sugar | 1.0g |
| Protein | 14.0g |
| Salt | 2.0g |
Küchenmeister Multigrain Bread Baking Mix (Mehrkornbrot Backmischung)
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Powder product produced by mixing grain milled products with other ingredients.
Oven
Knead 1/2 packet of bread mix and 320 ml (or one whole packet and 640 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 320 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
Whole wheat flour (72%), linseed, oat groats (5%)*, rye flour (5%), sunflower seeds, dried sourdough (rye flour, naturally fermented), iodized salt (salt, potassium iodate), dried yeast, barley malt flour, sugar, malt extract (barley, rye), acidity regulator: sodium acetate, acidifier: malic acid, flour conditioning agent: calcium phosphate and ascorbic acid. * Fluctuations due to technical reasons are possible
per 100g dry product
| Energy | 1493kJ (354kcal) |
| Diatery fibres | 8.0g |
| Fat | 5.4g |
| of which saturated fatty acids | 0.7g |
| Carbohydrates | 59g |
| of which Sugar | 1.0g |
| Protein | 14.0g |
| 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.
