Bread Buddies
Bread Buddies
Bread Buddies
Bread Buddies
Bread Buddies
Bread Buddies
Bread Buddies
Bread Buddies

Bread Buddies

8.99 € Regular price 9.48 € Sale priceSave 0.49 €
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Bread fresh from the oven - bake it yourself!
With our Bread Buddies you have two of our bread treats in one package. Our Rustic Bread with a wonderful crust & savoury taste and our Seed Power Bread - incredibly juicy, very aromatic and really tasty.

  • Reduced carbohydrates. Contain up to 64% fewer carbohydrates compared to common multigrain rolls (Seed Power Bread)
  • Gluten-free, vegan, organic
  • High fibre, high protein
  • Contents: Rustic Bread baking Mix (250g), Seed Power Bread Baking Mix (300g)
Seed Power Bread Baking Mix
Rustic Bread Baking Mix
Average nutrition information per 100 g prepared product Low Carb* Seed Power Bread
Energy 1026 kJ / 246 kcal
Fat 12 g
- of which saturates 1,5 g
Carbohydrate 14 g
- of which sugars 1,2 g
- of which polyols - g
Fibre 11 g
Protein 16 g
Salt 0,87 g

Ingredients: Golden flaxseed flour 30,9%, buckwheat flour, flaxseed 11%, pumpkin seeds 11%, millet flour, hemp seeds 8,9%, hemp protein, thickener: guar gum, sea salt.

All agricultural raw materials come from certified organic cultivation.

*Reduced carbohydrates. Contains up to 64% fewer carbohydrates compared to common wholemeal bread.

Durability: Minimum shelf life of 14 days - Store in a cool and dry place.

Compositions and nutritional values can change over time. This means that products with identical trade names but different compositions and nutritional values can be available in retail and the online shop at the same time. Generally the ingredients and nutritional values on the label of the product are correct and valid. In case of doubt please just get in touch with us.

Average nutrition information per 100 g prepared product Low Carb* Rustic bread
Energy 1003 kJ / 240 kcal
Fat 8,2 g
- of which saturates 1,1 g
Carbohydrate 24 g
- of which sugars 1,6 g
- of which polyols - g
Fibre 11 g
Protein 12 g
Salt 1,5 g

Ingredients: Whole rice flour, buckwheat flour, bean flour, golden flaxseed flour 12,6%, sunflower seeds, pumpkin seeds, flaxseed 5,5%, psyllium husk powder, buckwheat sourdough powder 4,3%, baking powder (acidifier: wine stone, raising agent: sodium bicarbonate, release agent: corn starch), apple fibre, sea salt.

All agricultural raw materials come from certified organic cultivation.

*Reduced carbohydrates. Contains up to 51% fewer carbohydrates compared to common wheat bread.

Durability: Minimum shelf life of 14 days - Store in a cool and dry place.

Compositions and nutritional values can change over time. This means that products with identical trade names but different compositions and nutritional values can be available in retail and the online shop at the same time. Generally the ingredients and nutritional values on the label of the product are correct and valid. In case of doubt please just get in touch with us.

Seed Power Bread Baking Mix
Rustic Bread Baking Mix

Preparation:
1. MIXING. Mix the entire baking mix with 1/2 package dry yeast (approx. 3,5 g), 1 tsp maple syrup (or an alternative) and 290 g lukewarm tap water.
2. LET RISE. Cover the bowl with a cloth and let the dough rise at room temperature for about 1 hr.
3. PREHEAT. Preheat the oven to 180°C (top/bottom heat).
4. KNEAD. Knead the dough again briefly and put it into a approx. 20 cm well-greased loaf pan.
5. BAKE. Place the loaf pan on an oven rack in the lower third of the oven and bake at 180°C for about 65 minutes.
6. COOLING. Let the bread cool in the pan for about 15 min. Turn it out of the pan and let it cool out completely before cutting it. Bon Lizzappetit!

Tip: Would you prefer a regular loaf instead of a tin loaf? After kneading, form a loaf and place it on a baking sheet. Bake on a wire rack as described above.

Preparation:
1. PREHEAT. Preheat the oven to 200°C (top/bottom heat) and place an oven dish filled with water (approx. 100 ml) on the bottom. Leave the dish in the oven for the entire process.
2. KNEAD. Add 200 ml of tap water and 2 tbsp of (apple) vinegar to the baking mixture. Knead thoroughly for approximately 2 minutes by hand or using a mixer with a dough hook.
3. SHAPE. Since this bread doesn’t rise very much in the oven, feel free to mould it into your preferred final shape. If necessary, smooth the surface with a little water.
4. BAKE. Place the bread on a piece of baking paper on the middle oven rack. Bake at 200°C for 55 minutes. For a crispy crust, increase the temperature to 220°C after 40 minutes.
5. COOLING. Let the bread cool before cutting it. Bon Lizzappetit!

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