Bread mix with flax fibre 500 g Nominal

And are you also looking for premium freshness and quality? Then the special gluten-free bread mix with flax fibre is just for you! Preparing bread is really easy and quick - just a little water, a drop of oil, a pinch of yeast and a classic home oven. And you have healthy, tasty bread for the whole day.

You will be rewarded with fresh, warm, fragrant, moist bread that you will not only enjoy, but also do something for your health. It is rich in fibre and suitable for a gluten-free diet. The dough mixes from the Czech brand Nominal are made from high quality gluten-free ingredients, without artificial colours and flavourings, and can be prepared by anyone!

Preparation:

Mix 500 g of the mixture with 475 ml of water, 20 ml of oil and 15 g of fresh or approx. 5 g of dried yeast and knead.

Let the well prepared dough rest for a while (approx. 5 minutes) and then fill a VERY greased mould with it. This should be filled to a maximum of 3/5 full to give the dough room to rise. It is easy to work the dough with oiled palms, you can sprinkle it with e.g. smooth buckwheat flour in preparation.

You can shape the dough into a roll and then roll it in the seed mixture before pressing it into the tin.

Leave the bread to rise for 45-60 minutes (at 35°C) under a damp cloth to prevent the surface from turning brown. Bake in a preheated oven at 180 °C for about 50-60 minutes. Choose the lower and upper heating.

If the surface of the bread seems to darken quickly, cover it with foil in time. Tip out immediately after baking, but do not slice until the bread has cooled.

For smaller pastries (e.g. bulky bread, dalamans, baguettes or ciabatta), remove about 20 ml of water from the recipe. Process like bread. For baking baguettes, choose a corrugated surface. The smaller pieces rise for about 40 minutes, then bake at a higher temperature (even 220°C) for about 20-25 minutes.

Dalamans:

Shape the prepared dough (reduce the amount of water to 465 ml) into about 100g rolls and place on a baking sheet. Leave to rise for about 40 min (depending on temperature), protect from spicing, do not press. Before baking, brush lightly with water and sprinkle with whole caraway seeds and coarse salt grains. Bake at 200 °C for about 20 min.

Similarly, you can bake the buns by coating them in, for example, sunflower seeds before rising.

Cubes:

Using the palms of your hands, press the dough into a 3 cm thick layer and cut into rectangles (approx. 10 x 15 cm). Transfer to a baking sheet (you can press the top surface into the seeds) and let rise for about 40 min. Bake at 200°C for about 20-25 min. Can be filled like a sandwich. Suitable snack.

Bake approximately 900g bread from 500g dry mix.

Storage: Store in a dry place. Keep well sealed.

Whilst every effort is made to keep all product information up to date and correct, changes to ingredients and dietary information may occur due to updated regulations. Therefore, please always read the product label and do not rely solely on the information provided on our website.