Berghofer Mühle Raab Valley Bread Baking Mix (Anniversary Edition), 660 g
Packed in a rustic linen bag
£5.65
(£8.56 / kg, Price shown includes 5% VAT. - Excludes delivery costs)
Varieties:
Features & Advantages
- Made with the region best ingredients from Austria
- With anise, caraway and fennel
- Exquisite ingredients
Item no.: XPI-BHM-34, Content: 660 g, EAN: 9120036990579
Description
Raab Valley Bread Baking Mix (Anniversary Edition)
- To celebrate Berghofer Mühle's 175th anniversary, Liane Berghofer and her team have created special baking mixes.
- This baking mix consists of special ingredients like Austrian regional flour and fine bread spices such as caraway, anise and fennel. The bread tastes great with a variety of spreads or with delicious prosciutto.
Additional information:
- Only yeast and water have to be added to the baking mix.
- Packed in a linen bag
- Bakes about 1kg of bread (baking weight)
Preparation:
- Mix 475g of lukewarm water in a bowl with yeast (6g of dry yeast or ½ cube of fresh yeast).
- Add the baking mixture and mix briefly with a wooden spoon.
- Bread machine: Kneading time: 3 minutes on slow, 2 minutes on a more intense setting
- Place the dough on a floured surface and let it rest at room temperature for approx. 30 minutes.
- After the rest period, shape the bread dough into a round or oval shape and place it in a floured proofing basket.
- Then cover and let the dough rise for another 20 minutes.
- In the meantime, preheat the oven (Convection: 230 ° C)
- When the oven is hot, place the bread onto a hot baking sheet or a hot pizza stone and put it in the oven.
- Spray water onto the floor of the oven several time with a spray bottle to ensure there will be plenty of steam.
- Baking time approx. 10 minutes at 230 ° C, then continue baking at 185 ° C for approx. 45 minutes.
- After baking, the bread must sound "hollow" when tapped on the underside.
- Let cool on a kitchen rack and then enjoy.
Brand: | Berghofer Mühle |
---|---|
Province : | Styria |
Storage Instructions: | Store in a cool, dark and dry place |
Taste: | aromatic |
Ingredients
- Rye flour type T960
- Wholegrain Spelt Flour
- Whole grain wild rye flour
- Whole grain rye sourdough
- Wholegrain Rye Flour
- Water
- Starter cultures [1]
- Salt
- Barley malt flour
- Bread Spice
- Coriander
- Caraway
- Fennel
- Anise
- Whole Caraway
- Sourdough bacteria
Nutritional Information
Nutritional Information | per 100 g |
---|---|
Calories | 1264 / 302 kJ / kcal |
Fat | 1,6 g |
from Saturated fatty acids | 0,2 g |
Carbohydrates | 62 g |
from Sugar | 1,2 g |
Protein | 9,8 g |
Salt | 1,8 g |
Customer Reviews
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