Bauckhof - quick bread 5 grain gluten free organic - 475g

preparation

Fast preparation

1. Preheat the oven to 225°C top and bottom heat (gas mark 4).
2. Briefly mix the quick bread mix with 450 ml of lukewarm water using a whisk or hand mixer.
3. Do not let go!
4. Immediately pour the batter into a greased 25mm loaf tin.
5. Smooth the top with water and then brush with oil. Score down the center with a spatula or knife dipped in oil.
6. Bake the bread at 225°C for 55 - 60 minutes.
7. Remove from the loaf pan and let cool on a wire rack before slicing.

In the bread maker
Yeast Bread: First add 16 ounces of cold water to the baking pan, then add the quick bread mix and 1 packet of dry yeast. If possible, bake in the quick program on the "dark" level. During the kneading process, loosen the dough from the edges 2 - 3 times so that it mixes optimally.

CRISPBREAD
Mix the quick bread mixture with 450 ml lukewarm water for 2 minutes.
Spread 1/3 of the dough thinly and evenly on a well-greased baking sheet with a wet hand or a wet spatula. If desired, sprinkle the moist dough from above with plenty of seeds and coarse sea salt. Bake in a preheated oven at 200°C for 10 minutes, then cut into the desired size with a knife and bake for another 15 - 20 minutes until crispy. Makes 3 sheets of crispbread.

PUMPKIN SEED ROLLS
Mix the quick bread mixture with 75 g pumpkin seeds and 450 ml lukewarm water with a whisk or hand mixer. Shape the dough into rolls with wet hands, place on a lightly greased baking sheet and brush with water. Sprinkle with seeds if desired. Bake in a preheated oven at 200°C for 25 - 35 minutes, depending on the size of the rolls.

FINN-BRÖTCHEN (dark flatbread buns)
Mix the quick bread mixture with 450 ml lukewarm water for 2 minutes. If you like, add 75 g of pumpkin seeds (or sunflower seeds or broken walnuts) to the dough. Shape the dough with wet hands into flat bread rolls approx. 10 cm in diameter and 2 - 3 cm thick, place on a greased baking sheet and brush with water. Bake in a preheated oven at 200°C for about 40 minutes. Before enjoying, slice the buns horizontally and toast them as desired.

Contents

*from controlled ecological production

*controlled organic cultivation

Nutritional values & analysis results based on 100 g