Wheat-and-rye bread with pumpkin seeds

The mixture for baking bread

The mixture for baking wheat-and-rye bread with pumpkin seeds

The ready mixture that allows us to bake home-making wheat-rye bread with pumpkin seeds, characterized by its special taste. One pack is enough for baking one loaf of bread which delights you with its taste and crunchiness.

Instructions (baking in the oven):

  1. Add 500 g of the mixture to the dish, and mix it with 300 ml of water at room temperature, and  yeast – 7 g (if dry) or 15 g (if fresh).
  2. Blend all products at low speed until all ingredients are mixed, then blend it for about 5 minutes at high speed until smooth mixture is obtained. Leave the mixture under cover for 20 minutes.
  3. Remove the mixture, form elongated roller and place it in the mold of 25 x 11 x 7 cm  smeared with fat. Leave the mixture under cover in a heat place for about 60 minutes until it has risen (it has increased twofold in volume). After 30 minutes you can softly cut the top of the mixture, which help you to avoid uncontrollable break on it.
  4. Place the mold in a heated oven (200-220°C) on the middle level and bake it for 50 minutes. To obtain the suitable humidity in the oven you have to place the dish with hot water at the same time.

Instructions (baking in the oven):

  1. Add 280 ml of water at room temperature in the automat mold.
  2. Add 500 g of the mixture and  yeast – 7 g (if dry) or 15 g (if fresh).
  3. Run the baking automat on basic programme for baking bread.
  4. After baking remove bread from the automat.

Nutritional value per 100 g

Energy value 1564 kJ/371 kcal
Lipids 8,0 g
including saturated fatty acids 1,4 g
Carbohydrates 59 g
including sugars 1,1 g
Fibre 4,7 g
Protein 13 g
Salt 1,76 g

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