Spelt and oat baker's bread
Bauckhof organic spelt oat bread. Two types of cereal have been combined for this baker's bread mix: spelt and oats. The oat bran also underlines the delicate aroma and adds extra bite.
Internal Reference:
BH009
Products Content:
450.0
Products Content Unit:
G
Barcode:
4015637017785
Details of Bauckhof organic spelt oat bread.
Bauckhof organic spelt oat baker's bread. Two types of cereal have been combined for this baker's bread mix: spelt and oats. The oat bran also underlines the delicate aroma and adds extra bite. On the one hand, you can enjoy the lightness of spelt flour and, on the other, you have a source of fiber.
Ingredients for Spelt and oat baker's bread
Spelt flour** 72%, oat bran** 20%, spelt breadcrumbs* 5% (spelt flour*, salt, yeast*), rock salt, rye sourdough powder* (wholemeal rye flour*).
* From certified organic farming.
** From biodynamic cultivation.
Important information aboutSpelt and oat baker's bread
May contain traces of other cereals containing gluten, sesame, soya, nuts, mustard and lupin.
Spelt is a type of wheat.
Allergens Spelt and oat baker's bread
Oat bran, spelt breadcrumbs, rye sourdough powder, rye flour.
Additional information: Store in a cool, dry place.
Recipe ideas for Spelt and Oat Baker's Bread
- Mix the bread dough (450 g) with 1 sachet dry yeast, add 290 ml lukewarm water and knead to a smooth dough.
- Cover the dough in a bowl and leave to rise in a warm place for 45 minutes.
- Shape the dough into an oblong loaf on a floured work surface, place in a greased loaf tin (25 x 10 cm), brush with a little oil and leave to rise, covered, for a further 45 minutes.
- Meanwhile, preheat the oven to 230°C (high/low heat).
- Score the bread with a sharp knife.
- Bake the bread on the middle shelf for 10 minutes, then reduce the temperature to 210°C and bake for a further 40 minutes.
- Allow bread to cool completely.
Bread preparation: for long loaves
- Mix the bread mixture (450 g) with 1/2 sachet dry yeast, add 290 ml warm water and knead to a smooth dough.
- Leave the dough to rise overnight (min. 6 hours) in a covered bowl in the fridge.
- Remove the bowl of dough from the fridge and let it come to room temperature for at least 1 hour.
- Shape the dough into an oblong loaf on a floured work surface, place in a greased baking tin (25 x 10 cm), brush with a little oil and leave to rise, covered, for 45 minutes.
- Meanwhile, preheat the oven to 230°C on high/low heat.
- Cut the bread with a sharp knife and bake on the middle shelf for 10 minutes, then reduce the temperature to 210°C and bake for a further 40 minutes.
- Let the bread cool completely.
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