Powder product produced by mixing grain milled products with other ingredients.
Mix of rye & wheat flour (Roggenmischbrot).
Oven
Knead 1/2 packet of bread mix and 375 ml (or a whole packet and 750 ml) of lukewarm water for about 10 minutes to form an elastic dough. Cover and leave to rise for 30 minutes. Using floured hands, shape the dough into bread or rolls and place on a baking tray lined with baking paper or fill the dough into a greased loaf tin. Leave to rise in a warm place for 30-45 minutes. Brush the surface with water, cut in and bake in a preheated oven at 230°C (fan assisted 210°C). After 10 minutes, lower the temperature by 30°C. Baking times:
1 loaf from 1 kg baking mix: 55-70 minutes
1 loaf from 500 g baking mix: 45-60 minutes
Bread rolls: 15-25 minutes
Bread maker
First add 350ml water (20-25°C), then 1/2 pack of bread baking mix to the kneading bowl of the bread maker. Start the baking program (no wholegrain program).
Flours and doughs are not intended for raw consumption and must always be heated well before.
Weight: 1000g
Best by:
Made in: Germany
Rye flour (47%), Wheat flour (45%), dried sourdough (rye flour, naturally fermented), iodized salt, dried yeast, sugar, barley malt flour, acidifier: malic acid, malt extract (barley, rye), flour conditioning agent: ascorbic acid.
per 100g dry product
| Energy | 1411kJ (333kcal) |
| Diatery fibres | 6.7g |
| Fat | 1.3g |
| of which saturated fatty acids | 0.2g |
| Carbohydrates | 65g |
| of which Sugar | 3.0g |
| Protein | 12.0g |
| Salt | 1.9g |
Küchenmeister Rye Bread Baking Mix (Roggenmischbrot Backmischung)
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Powder product produced by mixing grain milled products with other ingredients.
Mix of rye & wheat flour (Roggenmischbrot).
Oven
Knead 1/2 packet of bread mix and 375 ml (or a whole packet and 750 ml) of lukewarm water for about 10 minutes to form an elastic dough. Cover and leave to rise for 30 minutes. Using floured hands, shape the dough into bread or rolls and place on a baking tray lined with baking paper or fill the dough into a greased loaf tin. Leave to rise in a warm place for 30-45 minutes. Brush the surface with water, cut in and bake in a preheated oven at 230°C (fan assisted 210°C). After 10 minutes, lower the temperature by 30°C. Baking times:
1 loaf from 1 kg baking mix: 55-70 minutes
1 loaf from 500 g baking mix: 45-60 minutes
Bread rolls: 15-25 minutes
Bread maker
First add 350ml water (20-25°C), then 1/2 pack of bread baking mix to the kneading bowl of the bread maker. Start the baking program (no wholegrain program).
Flours and doughs are not intended for raw consumption and must always be heated well before.
Weight: 1000g
Best by:
Made in: Germany
Rye flour (47%), Wheat flour (45%), dried sourdough (rye flour, naturally fermented), iodized salt, dried yeast, sugar, barley malt flour, acidifier: malic acid, malt extract (barley, rye), flour conditioning agent: ascorbic acid.
per 100g dry product
| Energy | 1411kJ (333kcal) |
| Diatery fibres | 6.7g |
| Fat | 1.3g |
| of which saturated fatty acids | 0.2g |
| Carbohydrates | 65g |
| of which Sugar | 3.0g |
| Protein | 12.0g |
| Salt | 1.9g |
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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.
