Application

Bag contents mix evenly in the flour. Not directly dissolve in water!
For further procedure, see the recipe.

1 pouch equals 1/2 cube of fresh yeast

Käthes Recipe Tip: Spelt Zucchini Bread

Ingredients:

• 100 g spelt grains
• 350 g of spelt wholemeal flour
• 1 TSP dried thyme
• 10 g of sea salt
• 1 Packet Biovegan Yeast
• 125 g coarsely grated Zucchini
• 300 ml lukewarm water
• 2 TABLESPOONS of unfiltered ORGANIC Apple cider vinegar

Preparation:
Spelt grains with abundant water, boil soft, drain and leave to cool. Spelt mix whole wheat flour, thyme, sea salt and Biovegan yeast in a bowl. Spelt grains, Zucchini, water and ORGANIC Apple cider vinegar, mix well. The dough with a kitchen towel well covered for 40 Min. warm. Box shape ausfetten, with flour and a bit of thyme ausstäuben. Dough knead again, in the box shape fill. A Further 10 Min. with the kitchen cloth to keep warm covered. In the oven at 180°C for 30 Min. bake for a further 20 Min. at 200°C ready to bake. Bread from moulds and place on a grate to cool.

Content

Fresh yeast dried*

*from controlled organic cultivation

Nutritional values & analytical results per 100 g