Composition: whole grain rice flour*, corn starch*, whole grain rice flakes*, whole grain millet. flour*, buckwheat sour milk powder* (buckwheat flour*, quinoa flour*, yeast), puffed quinoa*, corn flour*, buckwheat flakes*, baking powder*, baking powder (sodium hydrogen carbonate, potassium hydrogen carbonate, corn starch*) , sea salt, thickener - xanthan.
*-biologically controlled cultivation
Preparation:
About 850 g of bread.
1. Heat the oven to 225 °C,
2. Mix the dough flour mixture with 475 ml of cold water,
mix well. 3. Do not ferment!
4. Put the dough in a greased bread form (approx. 25x10cm).
5. Smooth the surface of the dough with water.
6. Place a container with water in the oven.
7. Make a deep longitudinal cut on the surface.
8. Bake in the lower part of the oven for 50-60 minutes.
9. Remove from the mold and cool before cutting.
Average nutritional value per 100g
Energy value 1443kJ/341kcal
Fat 1.8g
saturated fatty acids 0.4g
Carbohydrates 72.0g
of which sugar 1.0g
Fiber 4.4g
Protein 6.3g
Salt 2.3g