Berghofer Mühle Raab Valley Bread Baking Mix (Anniversary Edition)
Packed in a rustic linen bag
- Made with the region best ingredients from Austria
- With anise, caraway and fennel
- Exquisite ingredients
- € 5,39 (€ 0,82 / 100 g)
Price shown includes 10% VAT. Excludes delivery costs
Only 3 items in stock
Delivery on Wednesday, 20 January: Order today until 13:30.
- Made with the region best ingredients from Austria
- With anise, caraway and fennel
- Exquisite ingredients
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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.
Meta Information: | Baking Mixes |
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Ingredients
- Rye Flour Type 960
- Wholegrain spelt flour
- Whole Grain Secale Multicaule Flour
- Whole Grain Rye Sourdough
- Whole Grain Rye Flour
- Water
- Starter Cultures [1]
- Salt
- Barley Malt Extract
- Bread Seasoning
- Coriander
- Caraway Seed
- Fennel
- Anise
- Whole Cumin
- Sourdough Bacteria
Nutritional Information
Nutrient Content | per 100 g |
---|---|
Energy Content / Calories | 1264 / 302 kJ / kcal |
Fat | 1,6 g |
thereof Saturated Fatty Acids | 0,2 g |
Carbohydrates | 62 g |
thereof sugarS | 1,2 g |
Protein | 9,8 g |
Salt | 1,8 g |
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