Bake Affair Farmer's Bread SINGLE

With natural sourdough

  • Vegan, palm-oil free & sugar-free
  • Made with Austrian ingredients
  • Made without dyes or preservatives

Price shown includes 5% VAT. Excludes delivery costs

Delivery to United Kingdom is not possible.

Item no.: XPI-STM-9120101511029, Content: 376 g

EAN: 9120101511029

  • Vegan, palm-oil free & sugar-free
  • Made with Austrian ingredients
  • Made without dyes or preservatives

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Description

This classic farmer's bread is wonderful with any hearty meal. The baking mix is made with the finest spelt sourdough and can be quickly and easily made into bread.

Fresh ingredients needed:

  • 215 ml water

Instructions for 1/2 kg bread:

  • Open the package and pour it into a bowl, then add 215 ml of lukewarm water (see the water line in the container) and then stir the dough by hard or with a mixer for 3 minutes.
  • Cover the bowl and let the bread rise for 45-60 minutes at room temperature (about 24°C).
  • Flour your work surface as well as a proofing basket. Then place the dough on the surface and roll into a ball. Place the ball of dough seam down into the proofing basket or onto parchment paper on a baking sheet.
  • Sprinkle the dough with flour and cover for 60 minutes and let rise in a warm place (about 24°C).
  • About 40 minutes before the end of the rising time, preheat the oven to 230°C.
  • Place the dough on baking paper on a baking sheet or on a baking stone.
  • Score the dough with a sharp knife, making sure that the score is deep enough to let out the steam. Let your creativity run wild!
  • Bake for 10 minutes at 230°C, then reduce the heat to 190°C and bake for about 20 minutes.
  • Let the bread cool on a cooling rack, then serve.
Brands: Bake Affair
Province : Lower Austria

Nutritional Information

Nutritional Information per 100 g
Energy Content / Calories1344 / 321 kjs / kcals
Fat1,3 g
  from Saturated Fats0,2 g
Carbohydrates65 g
  from Sugar3,8 g
Protein11 g
Fiber6,2 g
Salt2,6 g

Ingredients

  • Rye Flour
  • Spelt Flour
  • Spelt Sourdough
  • Dry baker's yeast
  • Salt

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