Bake Affair Ancient Grain Bread Mix

A rustic baking mix

New!

  • With sourdough durum wheat & malt cuveè
  • Made without palm oil
  • Sugar-free
  • 100% from Austria
  • € 4,99 (€ 0,68 / 100 g)

Price shown includes 10% VAT. Excludes delivery costs

In stock

Delivery on Tuesday, 27 October: Order before Friday at 13:00.

Contents: 732 g

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Item no.: STM-9120101511992, Content: 732 g

EAN: 9120101510992

  • With sourdough durum wheat & malt cuveè
  • Made without palm oil
  • Sugar-free
  • 100% from Austria

Our Services at Piccantino Online Shop InternationalOur Services at Piccantino Online Shop International

  • Free delivery to Austria from € 47,90 *
  • Delivery with Post.at Parcel or UPS Express
  • Place your order before Friday 13:00 and receive your package in 1 business day (Post.at Parcel, only valid for in-stock products)
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Description

The Ancient Grain Bread Mix is made with sourdough durum wheat and malt cuveé It was designed and tested for months by a master confectioner and a master baker. Enjoy the full experience of baking with this easy to use mix!

Fresh ingredients:

  • 430 ml of water

Instructions for making 1 kg of ancient grain bread:

  • Open the package, pour the baking mixture into a bowl, add 430 ml of lukewarm water (see the water line in the can) and knead the dough by hand, with a food processor or with a Thermomix for about 3 minutes.
  • Leave the dough to rest in a covered bowl at room temperature (approx. 24 ° C) for approx. 45 - 60 minutes.
  • Flour your work surface and, if available, flour a proofing basket.
  • Place the dough on your floured work surface and fold in from the edges towards the center. Shape into a round shape and place the dough seam down in the proofing basket or place on a baking sheet lined with baking paper.
  • Flour the dough a little and cover and let rise for approx. 60 minutes in a warm place (approx. 24 ° C).
  • Preheat the oven to 230 ° C (top / bottom heat) around 40 minutes before the end of the rising time.
  • When the dough has risen, place it on top of a baking stone or on top of a baking pan lined with parchment paper.
  • Score the top of the dough with a sharp knife. Important: the cuts must be deep enough so that the steam can escape easily. You can also make creative patterns.
  • Bake at 230 ° C for 15 minutes, then reduce the heat to 190 ° C and bake for another 30 minutes.
  • Remove the bread from the baking sheet & allow to cool completely on a rack before serving.

In a cast iron pot:

  • While the dough is resting, slide a wire rack onto the middle rack of the oven and place a cast iron pot with a lid on it. Makes sure you have your oven mitts ready.
  • Take the hot cast iron pot out of the oven and remove the lid. Place the dough in the pot, with the scores facing up. Place the lid on top and bake for 15 minutes (at 230 ° C). Then carefully remove the lid, reduce the oven temperature to 190 ° C and bake the bread until crispy and brown, for about 20 minutes. Carefully take the bread out of the pot and let cool.

Origins: Austria
Meta Information: Baking Mixes

Ingredients

  • Original flour - urmutmehl
  • Light Spelt Flour
  • Durum Wheat Sourdough Dough
  • Dry baker's yeast
  • Salt
  • Malt Cuveé

Nutritional Information

Nutritional Information per 100 g
Energy Content / Calories1382 / 330 kjs / kcals
Fat1,7 g
  from Saturated Fats0,1 g
Carbohydrates61 g
  from Sugar0,4 g
Protein5,9 g
Fiber2,3 g
Salt2,7 g

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