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:

1. Mix 475g of lukewarm water in a bowl with yeast (6g of dry yeast or ½ cube of fresh yeast).
2. Add the baking mixture and mix briefly with a wooden spoon.
3. Bread machine: Kneading time: 3 minutes on slow, 2 minutes on a more intense setting
4. Place the dough on a floured surface and let it rest at room temperature for approx. 30 minutes.
5. After the rest period, shape the bread dough into a round or oval shape and place it in a floured proofing basket.
6. Then cover and let the dough rise for another 20 minutes.
7. In the meantime, preheat the oven (Convection: 230 ° C)
8. When the oven is hot, place the bread onto a hot baking sheet or a hot pizza stone and put it in the oven.
9. Spray water onto the floor of the oven several time with a spray bottle to ensure there will be plenty of steam.
10. Baking time approx. 10 minutes at 230 ° C, then continue baking at 185 ° C for approx. 45 minutes.
11. After baking, the bread must sound "hollow" when tapped on the underside.
12. Let cool on a kitchen rack and then enjoy.