Backmischung Kraftbrot gf

Herkunft: DV
Verband/Zertifikat: DE-ÖKO-007
Handelsklasse: II
Grundpreis: 6.65€/1kg
Artikelnummer: #6390
Artikel-Info: Spielberger
Preisangaben inkl. MwSt.

Herkunft: DV
Verband/Zertifikat
Handelsklasse: II
Grundpreis: 6,65€/1kg , 3.99€/600 g
Artikel: #6390
Artikel-Info: Spielberger

Kraftbrot Backmischung, glutenfrei, kbA

Powerful, wholesome and gluten-free, Kraftbrot is a wholemeal bread made entirely without flour. It consists exclusively of flakes, various seeds and water. It is easy to bake, stays fresh for a long time and contains more protein and fewer carbohydrates than other breads.you can also easily bake your own crispbread with this baking mix. You can find the recipe on the packaging.

Preparation: Pour the baking mix into a bowl. Add 600 ml cold water and mix very well with a mixing spoon until a smooth, not too soft dough is formed. Cover the mixture and leave to stand in the fridge for approx. 8 - 10 hours (e.g. overnight). Grease a loaf tin (approx. 25 x 10 cm) well and gradually pour in the firm dough mixture with a spoon and press down firmly. Place the tin on the lowest shelf of the cold oven and heat to 200 °C. Bake for approx. 85 minutes. After 70 minutes, remove the bread from the tin, turn it upside down and bake for the remaining 15 minutes. Quick preparation: Replace the cold water with boiling water and mix together with the baking mix to form a firm dough. Leave to stand for approx. 30 minutes. Then proceed as described above. Crispbread variant: Mix the baking mix well with 600 ml cold water and leave to soak for 3 hours. Grease 2 baking trays or line with baking paper / silicone baking mats. Spread the dough thinly on them and smooth out. Preheat the oven to 170 °C (fan oven), place the two baking trays at the bottom and top and bake for 25 minutes. Remove the trays and cut slices of crispbread with a pizza roller. The dough does not have to be cut all the way through, as the crispbread can be easily broken at the cut edges later. Swap the places of the trays in the oven and bake for another 25 minutes. Then switch off the oven, open the oven door a crack and leave the bread to dry out completely in the oven. The completely cooled crispbread will keep in a tin for 2 - 3 weeks.

Herstellung in Deutschland .
Ursprung/Rohstoffe: Deutschland , Ägypten , Bolivien

Herkunft landwirtschaftliche Zutaten: EU-/Nicht-EU-Landwirtschaft
Zertifizierung: EU Bio-Siegel
Zertifizierung: Deutsche Zöliakie Gesellschaft (DZG) / AOECS (Association of European Coeliac Societies)
Bio-Kontrollstelle: DE-ÖKO-007

Lebensmittel

Aufbewahrungs/Verwendungshinweise: Kühl und trocken lagern.

Hersteller

Spielberger GmbH
,

Marke Spielberger Mühle

Zutaten

HAFERvollkornflocken Kleinblatt glutenfrei*, HAFERvollkornflocken Zartblatt glutenfrei*, Leinsaat braun* 12%, SESAM geröstet*, Kürbiskerne* 11%, Sonnenblumenkerne geröstet*, Hirseflocken*, Quinoaflocken*, Flohsamenschalen gemahlen*, Meersalz
*aus kontrolliert ökologischer Erzeugung

Ernährungshinweise

Ja, laut Verpackungsdeklaration

Allergene

Laut Rezeptur enthalten: Hafer , Sesam

Durchschn. Nährwerte

pro 100 g:

Energie	Fett	gesättigte Fettsäuren	Kohlenhydrate	Zucker	Ballaststoffe	Eiweiss	Salz
1826 kJ = 437 kcal	24.5g	3.6g	33.9g	1.0g	12.8g	18.1g	1.7g

Verpackung

Nettofüllmenge: 600.0 Gramm (g)

Last-Update: 11/4/25, 6:37 AM / Kraftbrot Backm., gf. / 575b14cc-4989-4cf1-bdc4-8eff415be3df / Version: 1