Bake Affair
Baking mix grill bread - Wild BBQ Rub
Baking mix grill bread - Wild BBQ Rub
Friends – when your hunter presents you with a beautiful piece of freshly killed game, pay him your last respects – combining it with our Wild Rub BBQ grill bread! A double-fist-worthy mixture that enhances the game flavor in the best possible way!
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So easy to bake
It’s so easy to bake the grill bread:
- Remove the rub (small spice ball) from the paprika flakes and crumble it with your fingers in a small bowl. Add 5 tablespoons of blackcurrant juice, beer or water, stir and set aside.
- Put the remaining baking mix in a bowl, add 450 ml of water (see water line in the can) and knead the dough by hand, food processor or TMX for about 3 minutes.
- Cover the dough and let it rest in the bowl at room temperature (~ 24 °C) for 20 – 30 minutes.
- Knead the dough briefly and shape it into the desired form (tip: a little flour helps with shaping).
- Cover and let rest for another 20 minutes at room temperature.
- Preheat the oven (top and bottom heat) or grill to 230 °C.
- Mix the rub to a creamy (spreadable) consistency. Tip: small pieces are allowed!
- Spread the rub (or water) on the bread.
- Oven: Place the grilled bread on a baking tray lined with baking paper. Bake at 230 °C for 10 minutes, then reduce the temperature to 190 °C and bake for another 15 minutes. Grill: Place the grilled bread directly on the grill at 230 °C - indirect heat, close the lid, close the ventilation slider and bake for approx. 20 minutes.
Inspiration
Further information
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You only need
450 ml water,
3 tablespoons water, blackcurrant juice or beer
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Tips
The rub can also be used to marinate meat, vegetables or grilled cheese. Place the meat, vegetables or grilled cheese on the grill and coat with the rub!
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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, spelt flour, salt, paprika flakes, dry yeast, spice mix (tomato flakes, sea salt, paprika powder, pepper, rosemary, cayenne chili), garlic powder, flour treatment agent: ascorbic acid
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