Küchenmeister Rye Bread Baking Mix (Roggenmischbrot Backmischung)
Powder product produced by mixing grain milled products with other ingredients.
Mix of rye & wheat flour (Roggenmischbrot).
Oven
Knead 1/2 packet of bread mix and 375 ml (or a whole packet and 750 ml) of lukewarm water for about 10 minutes to form an elastic dough. Cover and leave to rise for 30 minutes. Using floured hands, shape the dough into bread or rolls and place on a baking tray lined with baking paper or fill the dough into a greased loaf tin. Leave to rise in a warm place for 30-45 minutes. Brush the surface with water, cut in and bake in a preheated oven at 230°C (fan assisted 210°C). After 10 minutes, lower the temperature by 30°C. Baking times:
1 loaf from 1 kg baking mix: 55-70 minutes
1 loaf from 500 g baking mix: 45-60 minutes
Bread rolls: 15-25 minutes
Bread maker
First add 350ml water (20-25°C), then 1/2 pack of bread baking mix to the kneading bowl of the bread maker. Start the baking program (no wholegrain program).
Flours and doughs are not intended for raw consumption and must always be heated well before.
Description
Powder product produced by mixing grain milled products with other ingredients.
Mix of rye & wheat flour (Roggenmischbrot).
Oven
Knead 1/2 packet of bread mix and 375 ml (or a whole packet and 750 ml) of lukewarm water for about 10 minutes to form an elastic dough. Cover and leave to rise for 30 minutes. Using floured hands, shape the dough into bread or rolls and place on a baking tray lined with baking paper or fill the dough into a greased loaf tin. Leave to rise in a warm place for 30-45 minutes. Brush the surface with water, cut in and bake in a preheated oven at 230°C (fan assisted 210°C). After 10 minutes, lower the temperature by 30°C. Baking times:
1 loaf from 1 kg baking mix: 55-70 minutes
1 loaf from 500 g baking mix: 45-60 minutes
Bread rolls: 15-25 minutes
Bread maker
First add 350ml water (20-25°C), then 1/2 pack of bread baking mix to the kneading bowl of the bread maker. Start the baking program (no wholegrain program).
Flours and doughs are not intended for raw consumption and must always be heated well before.
