MIX FOR FIBRE-RICH BREAD:
This versatile mix is made of brown teff flour, maize starch, rice flour, tapioca, lupin protein and whey powder. Just add water and start baking! Great fun together with the kids. And ... baking for yourself = eating better!
INGREDIENTS:
Maize starch, brown teff flour, rice flour, tapioca starch, sunflower seeds, linseed, sesame seed, lupin protein, whey powder (milk), thickening agent (E415), dextrose, salt, leavening agent (E450i,E500ii), soy lecithin, flavouring (E150a), calcium caseinate (milk), anticoagulant agent (E575).
PREPARATION FOR
BREAD-MAKING MACHINE:
Put 350ml hot water in the bread-making machine and add:
- 450g mix
- 30g margarine
- 1 egg
- 15g fresh yeast (or 7g dried yeast)
Select a programme whereby kneading, raising and baking take approx. 140 minutes (fast programme). Leave the bread to cool in the machine!
TIP: Use an egg substitute for an egg-free recipe.
PREPARATION FOR OVEN:
Put 350ml hot water in a batter bowl and add:
- 450g mix
- 30g margarine
- 1 egg
- 15g fresh yeast (or 7g dried yeast)
Mix intensively for 5 minutes using dough hooks. Distribute the batter in a shaping mould (format 25x8x9cm); let it rise at a temperature of approx. 30°C for 45-60 minutes. Bake at a temperature of approx. 240°C for 40 minutes. Cut into slices after cooling.
TIP: Use an egg substitute for an egg-free recipe.
ALLERGENS INFO:
Soy, lupin, lactose, sesame