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Abbey spelled bread mix multigrain with yeast

1kg

    Usage

    Preparation: Bake in a bread maker on a short program (2 hours), 500 gr. mix + 300 ml. water.Manual: 500 gr. mix + 280 ml. water to knead into a smooth dough, let it rise for 15 minutes. Flatten and roll up, place in baking tin with seam at the bottom, let rise for 45 minutes. Moisten the dough piece and bake for about 30 minutes in a preheated oven at 240°C. Return the oven to 220°C 5 minutes after baking. Baking time depends on the type of oven.

    Ingredients

    Ingredients: SPELT whole wheat flour 42%, SPELT flour 33%, peeled sunflower seeds, linseed, toasted SOYA pieces, millet, dried yeast, iodised sea salt 1.5%, non-hydrogenated vegetable fat (palm), glucose syrup, protein (MILK, SOYA), rice fibre, West Indian cherry, enzymes.
    May contain traces of: wheat, sesame seeds.

    Allergy information

    Gluten-containing Cereals

    Nutritional values

    These values ​​apply to the raw product.

    Type Per 100 Grams
    Energy 1526 kJ (363 kcal)
    Carbohydrates
    of which sugars
    Proteins 14g
    Bold 10.7g
    of which saturated 2.1g
    Dietary fiber
    Salt 1.5g

    Abbey spelled bread mix multigrain with yeast

    1kg

      Product form

      Abbey spelled bread mix multigrain is a ready-made bread mix for a spelled multigrain bread. * Including yeast, so only add water * This mix is ​​based on 100% pure spelled and therefore free of wheat * Tender and richly filled multigrain spelled bread, with a delicious bite * E-number and lactose-free

      €5 , 50

      €6,00 (incl. btw)

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        keep cool and dry

        Description

        Abbey spelled bread mix multigrain is a ready-made bread mix for a spelled multigrain bread.




        * Including yeast, so only add water
        * This mix is ​​based on 100% pure spelled and therefore free of wheat
        * Tender and richly filled multigrain spelled bread, with a delicious bite
        * E-number and lactose-free

        Usage

        Preparation: Bake in a bread maker on a short program (2 hours), 500 gr. mix + 300 ml. water.Manual: 500 gr. mix + 280 ml. water to knead into a smooth dough, let it rise for 15 minutes. Flatten and roll up, place in baking tin with seam at the bottom, let rise for 45 minutes. Moisten the dough piece and bake for about 30 minutes in a preheated oven at 240°C. Return the oven to 220°C 5 minutes after baking. Baking time depends on the type of oven.

        Ingredients: SPELT whole wheat flour 42%, SPELT flour 33%, peeled sunflower seeds, linseed, toasted SOYA pieces, millet, dried yeast, iodised sea salt 1.5%, non-hydrogenated vegetable fat (palm), glucose syrup, protein (MILK, SOYA), rice fibre, West Indian cherry, enzymes.
        May contain traces of: wheat, sesame seeds.

        Allergy information

        Gluten-containing Cereals

        Nutritional values

        Deze waarden gelden voor het onbereide product.

        Soort Per 100 Milliliter RI*
        Energie 167 kJ (40 kcal)
        Vet 1.5 g
        waarvan verzadigd 1 g
        Koolhydraten 2.8 g
        waarvan suikers 2.8 g
        Eiwitten 3.7 g
        Zout 0.07 g
        Vitamine B12 / Cyano-Cobalamine 0.46 µg 18%
        Calcium 119 mg 15%
        * DRI= dagelijkse referentie-inname.

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