Berghofer Mühle Raab Valley Bread Baking Mix (Anniversary Edition)

Packed in a rustic linen bag

  • Made with the region best ingredients from Austria
  • With anise, caraway and fennel
  • Exquisite ingredients
  • £4.85 (£0.73 / 100 g)

Price shown includes 5% VAT. Excludes delivery costs

Only 9 items in stock

Delivery on Monday, 20 April: Order before Tuesday at 06:30.

Contents: 660 g

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Item no.: BHM-34, Content: 660 g

EAN: 9120036990579

  • Made with the region best ingredients from Austria
  • With anise, caraway and fennel
  • Exquisite ingredients

Description

Raab Valley Bread Baking Mix (Anniversary Edition)

  • To celebrate Berghofer Mühle's 175th anniversary, Liane Berghofer and her team have created special baking mixes.
  • This baking mix consists of special ingredients like Austrian regional flour and fine bread spices such as caraway, anise and fennel. The bread tastes great with a variety of spreads or with delicious prosciutto.

Additional information:

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

Preparation:

  1. Mix 475g of lukewarm water in a bowl with yeast (6g of dry yeast or ½ cube of fresh yeast).
  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 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 it in a floured proofing basket.
  6. Then cover and let the dough rise for another 20 minutes.
  7. In the meantime, preheat the oven (Convection: 230 ° C)
  8. When the oven is hot, place the bread onto a hot baking sheet or a hot pizza stone and put it in the oven.
  9. Spray water onto the floor of the oven several time with a spray bottle to ensure there will be plenty of steam.
  10. Baking time approx. 10 minutes at 230 ° C, then continue baking at 185 ° C for approx. 45 minutes.
  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
  • Wholegrain spelt flour
  • Waldstaudevollkornmehl
  • Roggen-Vollkorn-Sauerteig
    • Whole Grain Rye Flour
    • Water
    • Starterkulturen [1]
  • Salt
  • Gerstenmalzmehl
  • Brotgewürz
    • Koriander
    • Caraway Seed
    • Fenchel
    • Anis
  • Kümmel ganz
  1. Sauerteigbakterien

Nutritional Information

Nutrient Content per 100 g
Energy Content / Calories1264 / 302 kJ / kcal
Fat1,6 g
  thereof Saturated Fatty Acids0,2 g
Carbohydrates62 g
  thereof sugarS1,2 g
Protein9,8 g
Salt1,8 g

Berghofer Mühle

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