Mixture with flaxseed fibre for bread which is good for your health. It serves for preparing bread with a distinct taste. Bread made from this mixture resembles breads with high rye content with its structure, suppleness and crumb consistency. Its nutritional value is increased by the flax fibre, an undervalued source of natural fibre with optimum ratio between the soluble and insoluble content. The mixture is natural in character and does not contain gluten, milk, eggs, aromas, artificial colourings or preservatives. It fulfils our customers’ requirements for healthy and tasty bread. It is suitable for baking in home bread makers or standard ovens, and it can be used for baking smaller products (e.g. bread rolls).
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Ingredients:
Storage:
Typical nutritional values:
Package: Caution: |
Gluten-free wheat starch, millet flour, lupine flour, potato flakes, flaxseed flour (4%), thickener: guar flour, sugar, salt, bread spice Relative humidity not exceeding 75% and temperature not exceeding 30 °C, always closed, keep away from direct sunlight Energy: 1434 kJ/343 kcal; fat: 1.7 g; USFA: 0.3 g, carbohydrates: 70 g; sugar: 3.7; FIBRE: 8.2 g; protein: 6.8 g; salt: 2 g 500 g Does not contain gluten, GMO, milk, eggs |
Basic Preparation:
- 500 g mixture
- 475 ml(g) water
- 20 ml oil
- 13 g fresh yeast
Baking in home bread maker:
Pour the liquid ingredients into the bread maker pan - that is water and oil. Crumble yeast into them, and add the bread mixture. The recommended amount of yeast is for 2hour programs “gluten-free” or sprint (ETA). You will need to discover your own method with other bread makers. If the bread coming out of your bread maker is over-proofed (caved in with large uneven pores in the crumb), lower the amount of yeast or use cooler water. If you have the opposite problem, and the bread is under-proofed with possible cracks, use warmer water or add more yeast.
Baking in standard oven:
Mix the dough following the instructions. Since you keep an eye on the dough rising time yourselves, you can increase the yeast dose up to 15 g/500 g of mixture. Let the dough stand for a minute and fill a thoroughly greased form with it. The form should not be more than 3/5 full to leave space for the dough to rise. It is easy to process the dough with oil on your palms. You can form the dough into a roll, cover it with sunflower seeds for example, and only then press it into the form. Let the bread rise for about 45-60 min. under a wet dishcloth so the surface does not go stale. Bake in a preheated oven at 180 °C for about 60 min. If you feel that the bread surface is darkening too quickly, cover it with aluminium foil in due time. Remove the bread from the form immediately after baking, but only cut it when it has cooled off.
Bread Rolls
Use the prepared dough (reduce the amount of water to 465 ml) to form rolls of about 100 g, and place them on a baking tray. Let them rise for about 40 min. (according to the temperature), protect from staling, do not press down. Spread a bit of water on the surface and sprinkle with whole caraway seeds and grains of coarse salt before baking. Bake at 200 °C for about 20 min.
You can use the same recipe for baking buns which you can cover for example with sunflower seeds before dough rising.
Square Buns:
Press the dough down using your palms to form a layer (about 6 cm thick), and cut it into rectangles (about 10x15 cm). Fold the rectangles on a baking tray (you can press the top surfaces into the seeds) and let rise for about 40 min. Bake at 200 °C for about 20-25 min. They can be filled like a sandwich. Suitable as a snack.
