Dr Schar Brown bread mix Read more.
Finding tasty, nutritious and gluten-free bread can be a daily challenge for those who are conscious about their nutrition or follow a specific diet. Many gluten-free alternatives lack the desired structure and the full, artisanal taste of traditional brown bread, which can lead to frustration in the kitchen. With the Prosana Brown Bread Mix Gluten-Free with Linseed and Buckwheat, you can easily bring the pleasure of freshly baked, warm bread back into your daily routine. This carefully composed mix offers a reliable base for a hearty and nutritious bread that supports the whole family in a vital lifestyle.
The Prosana Brown Bread Mix combines gluten-free ingredients with the nutritional power of linseed and buckwheat. Buckwheat naturally provides a slightly nutty taste, while linseed flour ensures a pleasant texture and extra fibre. By precisely balancing these ingredients, a dough is created during kneading and rising that retains its structure in the oven. This results in a firm, yet airy gluten-free brown bread that fits perfectly into your healthy diet.
| Nutritional value per 100 grams | |
|---|---|
| Energy value | 1375 kj (326 kcal) |
| Proteins | 6.1 g |
| Carbohydratesof which sugars | 63.0 g2.1 g |
| Fatsof which saturated | 2.6 g0.5 g |
| Fibres | 13.0 g |
| Salt | 0.75 g |
| Product specifications | |
|---|---|
| Brand | Schar |
| Weight | 1.000 kg |
| Country of origin | Austria |
Maize starch, linseed flour (12%), buckwheat flour (8%), pea bran, rice bran, apple fibre, sugar, thickener: guar gum, salt.
For brown bread: 500 grams Mix It Dunkel, 6 grams oil, 10 grams dry yeast or 12 grams fresh yeast, 630 ml water, 8 grams salt.
Put the flour mix in a bowl. Mix the Mix It Dunkel with the dry yeast and the water. If using fresh yeast, dissolve it in some lukewarm water (30℃) and add this to the flour. Add the salt and knead everything for approx. 2 minutes with a mixer with dough hooks on the lowest setting. Then, without switching off the mixer, add the oil to the dough, set the mixer to a higher setting and knead the dough for another 4-5 minutes. Put the dough in a greased and floured baking tin. Smooth it out. Cover the bread tin with a damp tea towel or cling film and let the dough rise in a warm place for approx. 30-45 minutes (until it has doubled in size). Brush the risen bread with some sunflower oil; this will give it a nice brown crust after baking. In the meantime, place an ovenproof dish with water on the bottom of the oven and preheat to 190°C (with top and bottom heat). Bake the bread for 60 minutes until done. Remove the bread from the oven, turn the tin over and only slice the bread when it has cooled down completely. Store the bread in the refrigerator.
Store in a dry and sealed place.
