Baking mix grill bread - paprika rub

Baking instructions for grilled bread:

1. Remove the bags with the dry yeast and the rub and put them aside. Put the rub in a small bowl. Add 3 tablespoons of apple juice, beer or water, stir and put aside.
2. Put the remaining baking mix with the dry yeast in a bowl, add 450 ml of lukewarm water (see water line in the can) and knead the dough by hand, food processor or Thermomix for about 3 minutes.
3. Cover the dough and let it rest in the bowl at room temperature (approx. 24 °C) for approx. 30 - 60 minutes.
4. Grilled bread: Knead the dough briefly on a well-floured work surface and shape it into the desired loaf shape.
   6 mini baguettes: Knead the dough briefly on a well-floured work surface, divide into 6 equal-sized pieces and shape into the desired oblong shape (approx. 15 cm).
5. Since the dough is a bit sticky, we recommend that you flour your hands and the work surface well when shaping the grilled bread and that you shape the grilled bread quickly.
6. Cover and let rest for another 30 - 60 minutes at room temperature. Preheat the oven (top and bottom heat) or grill to 230 °C.
7. Mix the rub to a creamy (spreadable) consistency. Spread the rub (or lukewarm water) onto grilled bread or baguettes.
8. Oven: Place the grilled bread on a baking tray lined with baking paper.
   Grilled bread: Bake at 230 °C for 10 minutes, then reduce to 190 °C and bake for another 15 minutes.
   Baguettes: Bake at 230 °C for 17 - 20 minutes.
9. Griller: Place grilled bread or baguette on the grill at 230 °C – indirect heat, close the lid, close the ventilation slider and bake for approx. 20 minutes.
10. Dutch Oven: The bread can also be baked in a Dutch Oven pot! Put the dough in the preheated Dutch Oven and close the lid. Bake at 230 °C top and bottom heat for 20 minutes, then reduce to 180 °C and bake for approx. 15 minutes without the lid.
11. Remove the baked bread from the baking tray, rack or pot and let it cool for 10 minutes.