Backshop Kerschbaumer Kerschi's Bread Mix "S'Gsunde"

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.

"s'Gsunde" is a whole grain bread mix suitable for a health-conscious diet. It is handmade according to a traditional recipe.

Preparation in a bread machine:

500 g bread mix + 370 ml water result in a loaf weighing about 0.75 kg.

Preparation: Please refer to operating instructions for your bread machine.

Select the "Wholemeal" program, browning level "dark" and loaf size 900 g.

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 oven mitts!

Preparation in the oven:

1000 g bread mix + 700 ml water result in a loaf weighing about 1.5 kg.

Preparation: Knead the ingredients in a food processor slowly for 3 minutes, then 7 minutes at a faster setting. Let the dough rest for about 60 minutes at 30 °C at the highest possible humidity.

Shape the dough and place it in a proofing basket dusted with rye flour or baking mix or place in a greased baking tin. Dust the dough with rye flour, cover and let it rise again for 60 minutes at about 30 °C at the highest possible humidity.

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

Turn the dough out of the proofing basket onto the hot baking stone and cut shallow grooves into the dough surface with a sharp knife, brush with water and bake with steam. If the dough was left to rise in a baking tin, place shallow cuts on the dough surface in the tin itself and bake with steam.

After 10 minutes reduce the temperature to 200 °C, after a further 10 minutes to 180 °C. Bake for another 30 minutes and do a "knock test", i.e., when you knock on the underside of the loaf it must sound hollow. If not, then bake for a further 5-10 minutes. Let cool on a wire rack.