Hearty wheat bread with pumpkin seeds and extra spelt flakes that give the bread a delicious and rustic flavor. The baking mixture contains dried yeast and sour dough. A slice of bread Active (50 g) has a low glycemic index of less than 55. Ideal also for the bread machine.

Kerniges Weizenmischbrot mit extra vielen Kürbiskernen und Dinkelflocken, die dem Brot einen besonders kräftigen Geschmack geben. Backmischung enthält Sauerteig und Trockenhefe. Eine Scheibe Aktivbrot (50 g) hat einen niedrigen glykämischen Index von unter 55. Ideal auch für den Brotbackautomaten geeignet

Wheat flour (57%), rye meal, rye flour, spelt malt flakes(7.5%), pumpkin seeds (7.5%), linseed, dried yeast (2.5%), salt, wheat bran, dried yeast (1.4%), malt flour, flour treatment agent Ascorbic acid, vitamin folic acid.

Weizenmehl (57%), Roggenvollkornschrot, Roggenmehl, Dinkelmalzflocken (7,5%), Kürbiskerne (7,5%), Leinsamen, getrockneter Sauerteig (2,5%) Jodsalz, Weizenkleie, Trockenhefe (1,4%), Malzmehl, Mehlbehandlungsmittel Ascorbinsäure, Vitamin Folsäure.

Place baking mixture in a bowl and add 11.78fl.oz lukewarm water. Knead the dough for approx. 5 minutes with a electric mixture (highest speed), until the dough is smooth. Cover the dough with a dishtowel and let it rest for approx. 30 minutes in a warm place, until the dough has visibly increased (risen). Knead the dough one more time for a short time place the dough in a greased loaf pan. Cover the loaf again and let it rise for another 40 minutes in a warm place. Brush the top of the loaf with water then cut a line into the loaf. Bake everything in a preheated oven (450F) (In the bottom half of the oven). Reduce the heat to 400F after approx. 10 minutes. The whole loaf needs an approx. baking time of 45 -50 minutes. Let it cool and enjoy!