Bake Affair
Baking mix grill bread - Sunny Rub
Baking mix grill bread - Sunny Rub
A real insider tip for everyone who likes to have summer in the kitchen! As we all know, the way to a person's heart is through their stomach. With Sunny Rub you can bring a sunny feeling into your home.
A finely balanced spice composition for our grilled bread to refine fish, shellfish and oysters.
Goes excellently with light meat. It is also perfect for sauces, vegetables and stews.
Grilled bread Sunny Rub with a summer salad gives it a fantastic, fresh summer flavor.
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So easy to bake
It’s so easy to bake the grill bread with Sunny Rub:
- Remove the bags with the dry yeast and the rub and put aside. Put the rub in a small bowl. Add 3 tablespoons of pear juice, beer or water, stir and put aside.
- 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.
- Cover the dough and let it rest in the bowl at room temperature (approx. 24 °C) for approx. 30 - 60 minutes.
- 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).
- 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.
- Cover and let rest for another 30 - 60 minutes at room temperature. Preheat the oven (top and bottom heat) or grill to 230 °C.
- Mix the rub to a creamy (spreadable) consistency. Spread the rub (or lukewarm water) onto grilled bread or baguettes.
- 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.
Griller: Place the 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.
Dutch Oven: The bread can also be baked in a Dutch oven! 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.
Remove the baked bread from the baking tray, rack or pot and let it cool for 10 minutes.
Inspiration
Further information
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You only need
450 ml water,
3 tablespoons pear juice, beer or water
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Tips
The rub can be used to spread on grilled bread or to marinate grilled food (meat, vegetables or grilled cheese).
For a spicier grilled bread, simply stir the rub powder directly into the baking mix.
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.
Weizenmehl, Dinkelmehl, Salz, Trockenbackhefe, Gewürzmischung (Tomatenflocken, Schalotten, Demera Roh-Rohrzucker, Paprika, Meersalz, Knoblauch, Pfeffer, Basilikum, Oregano), Gewürzmischung (Meersalz, Rohrzucker, Zwiebel, Kurkuma, Schwarzkümmel, Ingwer, Knoblauch, Bockshornklee, Zitronengras, Curry Orange (Maltodextrin, Kurkuma, Koriander, Orangenschale, Ingwer, Bockshornklee, Senfmehl, Paprika, Backzucker weiß, Cumin, Bengalischer Langpfeffer, Knoblauch, Lemongras, Kardamom, Muskatblüte, Cayenne Chili, Piment, Szechuanpfeffer, Bourbon Vanille, Canehl Zimt), Knoblauchpulver.
Allergen Information: Allergens, including cereals containing gluten, are written in bold .
Nutritional information
100g of finished pastries contain:
Energy: 1448 kJ / 341 kcal
Fat: 1.8 g
- of which saturated fatty acids: 0.5 g
Carbohydrates: 72 g
- of which sugar: 2.1 g
Dietary fiber: 4.5 g
Protein: 9.7 g
Salt: 2.5 g
Net filling quantity
692 g