Gut & Günstig Mixed Rye Bread 1000g

Ingredients

47% of rye flour, 44% wheat flour, rye sourdough dried, iodized salt (table salt, potassium iodate), citric diphosphate; Yeast, raising agent: sodium carbonates; Barley malt.



Note: Ingredients can change without notice and translation and/or typographical errors are possible. Therefore consumers are advised to check the ingredient lists on the package for substances that might be incompatible for them BEFORE ingestion. The European Parliament directives and amendments pertaining to compulsory food labeling can vary depending on the item in question and producers are not always required to provide a detailed and complete listing of all ingredients. When in doubt contact the manufacturer before consuming this item.

Ingredients in German

47% Roggenmehl, 44% Weizenmehl, Roggensauerteig getrocknet, jodiertes Speisesalz (Speisesalz, Kaliumjodat), Säuerungsmittel: Diphosphate; Hefe, Backtriebmittel: Natriumcarbonate; Gerstenmalz.



Hinweis: Die Zutaten können sich ohne vorherige Ankündigung ändern und Übersetzungen und /oder typografische Fehler sind möglich. Deshalb werden die Verbraucher gebeten, die Zutatenlisten auf den Verpackungen für Stoffe, die für sie unverträglich sind, vor dem Verzehr zu überprüfen. Die Richtlinien und Änderungen des Europäische Parlaments, bezüglich der obligatorischen Etikettierung von Lebensmitteln, kann je nach dem betreffenden Artikel und Hersteller nicht immer erforderlich sein. Im Zweifelsfall wenden Sie sich bitte an den Hersteller, bevor sie den Artikel verwenden/gebrauchen oder consumieren.

Baking Instructions

Oven: 

Recipe for one bread of approx. 26.45oz (750g). 

Ingredients: 17.6oz (500g or half the bag) baking mixture + 370ml (12.5fl.oz) lukewarm water. 

Put the baking mixture (1/2 bag) in a bowl and add 370ml of lukewarm water. With a hand mixer (dough hook) mix at the highest level until a smooth dough forms and until it comes away from the edge of the bowl. Cover dough and let rest for about 30 minutes in a warm place. Grease a loaf pan; knead the dough (with floured hands) one more time and put in loaf pan. Smooth the surface of the dough with a wet spoon and possibly sprinkle with a little flour. Cover the dough and let rise again in a warm place for 40-50 minutes. Tip: To improve the volume, place about 7oz of hot water in a heat-resistant bowl into the oven for 5 minutes before baking. 

Bake in preheated oven on lower rack. 

Baking time: approx. 60 min (the baking time may vary depending on the oven) 

Bake for 10 min :

Electric oven (top and bottom heat) at about 464°F (240C)/ convection oven at about 428°F (220C)

Then turn heat down to:

Electric oven (top and bottom heat) about 392°F (200C)/ convection oven about 356°F (180C) and bake for 35-40 min.





Bread machine preparation: 

Add 380 ml (12.8fl.oz) of lukewarm water into the baking pan and 500g cake mix mixture (1/2 bag). Set program to normal / dark (or procedure specified by the bread maker manufacturer). Take the bread loaf out of the pan immediately after backing and place on a wire rack. Remove dough hooks from the bread.