Berghofer Mühle Mill Bread Baking Mix (Anniversary Edition)

Makes about 1kg of bread

New!

  • A classic bread variety
  • Great for lunch or breakfast
  • Made with the best ingredients from the region
  • £4.05 (£0.61 / 100 g)

Price shown includes 5% VAT. Excludes delivery costs

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Item no.: BHM-33, Content: 660 g

EAN: 9120036990562

  • A classic bread variety
  • Great for lunch or breakfast
  • Made with the best ingredients from the region

Description

Mill Bread Baking Mix (Anniversary Edition)

  • To celebrate Berghofer Mühle's 175th anniversary, Liane Berghofer and her team created special baking mixes!

The Mill Bread is an absolute classic, especially in Austria. The bread is perfect for breakfast or lunch and has a dark, crunchy crust and a soft interior. Yum!

Additional information:

  • Only yeast and water have to be added to the baking mix
  • Packed in a linen bag.
  • Makes about 1kg of bread (baking weight)

Preparation:

  1. Mix 465g of lukewarm water with yeast (6g of dry yeast or ½ cube of fresh yeast) in a bowl.
  2. Add the baking mixture and mix briefly with a wooden spoon.
  3. Bread machine: Kneading time: 3 minutes on slow, 2 minutes on a more intense setting
  4. Place the dough on a floured work surface and let it rest at room temperature for approx. 30 minutes.
  5. After the rest period, shape the bread dough into a round or oval shape and place in a floured proofing basket.
  6. Cover and let the dough rise for another 20 minutes.
  7. In the meantime, preheat the oven (Convection: 230 ° C)
  8. Once the oven is hot, place the bread on a hot baking sheet or a hot pizza stone and put it in the oven.
  9. Spray the bottom of the oven with water using a spray bottle to ensure there is plenty of steam.
  10. Baking time approx. 10 minutes at 230 ° C, then approx. 45 minutes at 185 ° C.
  11. After baking, the bread must sound "hollow" when tapped on the underside.
  12. Let cool on a kitchen rack and then enjoy.
Meta Information: Baking Mixes

Ingredients

  • Roggenmehl T960
  • Weizenmehl T700
  • Weizenmehl T1600
  • Roggenmehl T2500
  • Roggen-Vollkorn-Sauerteig
    • Whole Grain Rye Flour
    • Water
    • Starterkulturen [1]
  • Salt
  • Gerstenmalzmehl
  • Brotgewürz
    • Koriander
    • Caraway Seed
    • Fenchel
    • Anis
  1. Sauerteigbakterien

Nutritional Information

Nutrient Content per 100 g
Energy Content / Calories1298 / 310 kJ / kcal
Fat1,4 g
  thereof Saturated Fatty Acids0,3 g
Carbohydrates65 g
  thereof sugarS1,5 g
Protein9,6 g
Salt1,8 g

Berghofer Mühle

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