Landgemacht" organic INKA bread with amaranth 500g incl 7g dry yeast

savoury and spicy bread with amaranth; naturally vegan
The pack makes 750 g of savoury, spicy bread; add: 375 ml lukewarm water, flour for the work surface

Ingredients baking mix:
WHOLE WHEAT FLOUR*, WHOLE RYE FLOUR*, amaranth* (13 %), WHEAT FLOUR*, DRY RYE YEAST*, sea salt

Ingredients Dried yeast (packed separately):
Dried baker's yeast, emulsifier E 491

*Ingredient from organic farming, DE-ÖKO-001 EU/non-EU agriculture

Contents: 500 g + 7 g dry yeast

Minimum shelf life: 1 year

Energy-saving tip: Bake 2 loaves at the same time.

Traditional preparation:
1. Mix the baking mix, yeast and water2. Knead the dough with a mixer for 2 minutes on a low setting and 4 minutes on a high setting3. Cover the dough ball and leave to rest in a bowl for 30 minutes4. Knead the dough, shape the bread, decorate5. Leave to rest for 35 minutes on a greased tray, in a box or in a shallow bowl lined with a well-floured cloth (for round bread)6. Bake in a preheated oven at 220°C for 10 minutes (if you don't like a crust, put a pan of water in the oven for these 10 minutes)7. Bake at 200°C for 40 minutes

Preparation in the bread maker:
Select bread programme, add baking mix, enclosed dry yeast and 375 ml lukewarm water, start

These baking instructions can also be found on the back of the baking mix packaging.

Find out more about the grain of the ancient Incas: amaranth. Read more about it in our service area
Raw materials lexicon.

Notes: Please store the baking mix in a cool, dry place.
Flours and doughs are not intended for raw consumption and must always be thoroughly heated.