Backshop Kerschbaumer Kerschi's Bread Mix "House Bread"

What could be more appetising than the aroma of freshly baked bread? Bake your own bread at home with these bread mixes made in Maria Lankowitz, Styria and enjoy this aroma more often.

The delicious "House Bread" is a mix of wheat and rye flours and is based on a traditional local recipe.

Preparation in a bread maker:

500 g dry ingredients + 360 ml water result in a finished bread of approx. 0.75 kg.

Preparation: Please refer to the operating instructions for your bread maker!

Select the "Basic" or "Mixed Bread" program and the "dark" browning level.

When the baking process is finished, turn the bread out of the mould, only remove the dough hook after the bread has cooled down.

Warning: The mould is very hot, use baking gloves!

Preparation in the oven:

1000 g dry ingredients + 640 ml water result in a finished bread of approx. 1.5 kg.

Preparation: Knead the ingredients in a food processor slowly for 3 minutes, then 7 minutes a little faster. Let the dough rest for 45 minutes at about 30°C and the highest possible humidity.

Place the dough on your worktop, shape it and place it in a floured proofing basket or in a greased baking mould. Sprinkle some baking mix or rye flour on the dough, cover and let it rest again for about 60 minutes at 30°C at the highest possible humidity.

Preheat the oven (ideally with a baking stone) to 250°C top and bottom heat.

If the dough was resting in a baking mould, place cuts on the dough now. If your dough was resting in a proofing basket, turn out the dough on the hot baking stone and cut or pierce the dough surface. Then brush with water and bake with steam.

After 10 minutes reduce the temperature to 200°C, after a further 10 minutes to 180°C. Bake for a further 30 minutes and let it cool down on a cooling rack after a knock test (knocking on the underside of the bread should sound hollow). Otherwise, bake for another 5-10 minutes.