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Organic baking mix Organic winter bread
Organic baking mix Organic winter bread
A special kind of bread: the winter sourdough bread with cranberries and walnuts. The organic winter bread is a real highlight in the winter and Christmas season! The delicious winter bread from the sourdough line is sure to be a success, contains the best natural sourdough, and tastes wonderfully of winter.
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So easy to bake
This is how easy it is to bake 1/2 kg of winter bread:
- Open the freshness seal, put the baking mix in a bowl, add 215 ml of lukewarm water (see water line in the can) and knead the dough by hand, with the food processor or with the Thermomix for approx. 3 minutes.
- Cover the dough and let it rest in the bowl at room temperature (approx. 24 °C) for approx. 45 – 60 minutes.
- Dust the work surface and, if available, a proving basket with flour.
- Place the dough on a floured work surface and use a dough scraper to fold it from the edges towards the middle. Shape it into a round shape and place it in the proving basket with the end facing down or on a baking tray lined with baking paper.
- Dust the dough with some flour and cover it and let it rest in a warm place (approx. 24 °C) for approx. 60 minutes.
- 40 minutes before the end of the resting time, preheat the oven to 230 °C (top/bottom heat).
- Turn the dough out onto a baking tray lined with baking paper or onto a bread baking stone.
- Using a sharp knife or blade, cut the top of the dough.
Important: the cuts must be deep enough so that the steam can escape easily.
Here you can let your creativity run wild and create patterns! - Bake at 230 °C for 15 minutes, then reduce to 190 °C and bake for another 30 minutes.
- Remove from the baking tray and allow to cool completely on a rack before serving.
With cast iron pot:
During the maturing period, place a rack on the middle shelf of the oven and place a cast iron pot with a lid on it. Have oven gloves ready.
Place the hot cast iron pot on a fireproof surface with oven gloves and remove the lid. Scoop the risen dough from the proving basket directly into the pot, leaving the cracked top on top. Close with the hot lid, place in the oven and bake for 15 minutes (at 230 °C). Then carefully remove the lid, reduce the oven temperature to 190 °C and bake the bread for around 20 minutes until crispy and brown. Carefully turn the sourdough bread out of the pot, leave to cool completely on a rack and serve.
Inspiration
Further information
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You only need
215 ml water
if available:
Proofing basket for 500 g bread
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Tips
To make the bread crispier, moisten the baking paper with water! As soon as the bottom of the bread turns brown, the bread is ready.
Collapsible content
ingredient list
We only use ingredients that come from Austria. We make sure to use regional and sustainably grown products - and of course only the flour from our Stöber mill.
Of course, we also avoid the use of genetic engineering, artificial flavors, colors and preservatives.
wheat flour*,Rye flour*,Rye pregelatinised flour*, dried cranberries* 7% (raw cane sugar*, sunflower oil*),Walnuts* 5%, driedWhole grain rye sourdough* ((Wholemeal rye flour*, water), acidifier), dry yeast, salt,Barley malt* (Barley malt flour), Acerola fruit powder*
*from controlled organic cultivation
Allergen Information: Allergens, including cereals containing gluten, are written in bold .
Nutritional information
100g of finished pastries contain:
- Energy: 1445 kJ / 345 kcal
- Fat: 4.2 g
- of which saturated fatty acids: 0.5 g
- Carbohydrates: 62 g
- of which sugar: 6.7 g
- Dietary fiber: 6.4 g
- Protein: 12 g
- Salt: 2.4 g
Net filling quantity
415 g