Miss WALTRAUD - ready-to-bake mixture - gluten-free
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- Incomparably delicious enjoyment.
- Ideal for gluten intolerance and celiac disease
- Vegan and free of animal products
- Made from organic ingredients.
- without chemical additives and preservatives
360g produces approx. 620g of bread with the addition of oil and water according to the recipe
Minimum shelf life: 12 months / Storage: dry at 15-20°C
Our Energy bread – strong, splintery, crispy crust and with an irregularly baked, juicy crumb. Pure taste experience. Intense aromatic flavour. Robust in bite. She brings energy and joy of life at any time of the day.
The baking mix is very easy to use. The preparation time is 10 - 15 minutes. The baking time is 65 minutes.
All you need is a kitchen scale to accurately weigh the water, oil (preferably a good sunflower oil) and an oven with top and bottom heat.
For our bread
ONLY THE BEST
Ingredients
Allergens
Nutritional values
Average nutritional values per 100g:
| kilo joules | 831 |
| kilocalorie | 198 |
| fiber | 4.7g |
| Fat | 6.8g |
| saturated with it | 0.8g |
| Protein | 5.5g |
| carbohydrates | 26.9g |
| of which sugar | 1.7g |
| Salt | 0.9g |
Average nutritional values per 100g:
| kilo joules | 831 |
| kilocalorie | 198 |
| fiber | 4.7g |
| Fat | 6.8g |
| saturated with it | 0.8g |
| Protein | 5.5g |
| carbohydrates | 26.9g |
| of which sugar | 1.7g |
| Salt | 0.9g |
Preheat the oven to top and bottom heat approx. 210 - 220°C;
Place grid on level 2;
Prepare a fireproof bowl with cold water;
Grease a large 20 cm baking tin (up to 750g) with oil;
Set brush with oil aside.
Put baking mixture into a mixing bowl;
Stir in 400 - 410 ml lukewarm water using the dough hook of a mixer or mixer for 4 - 5 minutes. Add 4 teaspoons of oil and continue stirring for 2 minutes. Pour the finished dough into the mold, smooth it out and brush with oil. Decoration as desired (sifted gluten-free flour;
Martina's recommendation: alternatively sprinkle on grains or flakes. Let stand 8 minutes. Then cut 3 - 4 cm deep and immediately put it in the hot oven together with the water bowl. Bake for 60 - 65 minutes at 210 - 220°C;
If necessary, let it sit in the open oven for 5 minutes.
Remove the crispy bread from the oven to a rack. Remove immediately from the mold and let cool.
At room temperature; Martina's recommendation - put the bread in a linen bag .
Under no circumstances should you put bread in the fridge!
Preheat the oven to top and bottom heat approx. 210 - 220°C;
Place grid on level 2;
Prepare a fireproof bowl with cold water;
Grease a large 20 cm baking tin (up to 750g) with oil;
Set brush with oil aside.
Put baking mixture into a mixing bowl;
Stir in 400 - 410 ml lukewarm water using the dough hook of a mixer or mixer for 4 - 5 minutes. Add 4 teaspoons of oil and continue stirring for 2 minutes. Pour the finished dough into the mold, smooth it out and brush with oil. Decoration as desired (sifted gluten-free flour;
Martina's recommendation: alternatively sprinkle on grains or flakes. Let stand 8 minutes. Then cut 3 - 4 cm deep and immediately put it in the hot oven together with the water bowl. Bake for 60 - 65 minutes at 210 - 220°C;
If necessary, let it sit in the open oven for 5 minutes.
Remove the crispy bread from the oven to a rack. Remove immediately from the mold and let cool.
At room temperature; Martina's recommendation - put the bread in a linen bag .
Under no circumstances should you put bread in the fridge!
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