350 grams | Packed per 6
Ingredients: WHEAT flour, iodised salt (salt, potassium iodate), dried yeast, dextrose, sugar, emulsifier: E481; malt extract ( BARLEY , RYE ), flour treatment agent: ascorbic acid.
This product may contain traces of egg, soy, milk, sesame and lupine.
Preparation: Remove foil. Pour 250 ml lukewarm beer (can also be alcohol-free) or water (35ºC) into the baking tin with the flour and stir with a spoon for at least 2 minutes, until a smooth dough is formed. Place in a warm place, if necessary. in the oven (30ºC - 50ºC) for at least 40 minutes. Leave covered until the dough has risen to the top of the tin. Preheat the oven to 200ºC, convection mode. Bake the bread on the lowest setting in the oven for approx. 50 minutes. Let the bread cool for 10 minutes and remove it from the pan.
Flour and dough are not suitable for raw consumption and must always be heated thoroughly.