The Ancient Grain Baking Mix is made with durum wheat sourdough and malt cuveé and was designed and tested for months by a master confectioner and a master baker. Enjoy the full baking experience in several easy steps!

Fresh ingredients needed:

• 215 ml water

Instructions for 1/2 kg bread:

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.