Biovegan My Ciabatta Baking Mix Organic
500 gProduct details
The first vegan and gluten-free baking mix for ciabatta in organic quality. It impresses with its unique flavor and simple preparation: just add water, olive oil, and yeast. Mix everything together and let it rise. Then shape into two ciabattas and bake. Tip: The ciabatta can be enhanced with olives or sun-dried tomatoes. The baking mix contains 500 g and yields approximately 820 g of ciabatta (enough for two loaves).
Flavour | Bread, Oats, Quinoa, Sorghum |
Item number | 18455228 |
Manufacturer | Biovegan |
Category | Baking ingredients |
Manufacturer no. | BIOV-069.101 |
Release date | 24.1.2022 |
Sales rank in Category Baking ingredients | 167 of 370 |
External links |
Flavour | Stag |
Flavour | Bread, Oats, Quinoa, Sorghum |
Description | Bread baking mix |
Diet | Gluten free, Vegan |
Content features | Gluten free, Yeast free |
Energy in kcal | 234 kcal |
Energy in kJ | 990 kJ |
Fat | 3.50 g |
thereof saturated fatty acids | 0.60 g |
Carbohydrates | 48 g |
thereof sugar | 1 g |
Fiber | 2 g |
Protein | 2.10 g |
Salt | 1.30 g |
Origin | Germany |
CO₂-Emission | |
Climate contribution |
Storage | Dry |
Items per sales unit | 1 x |
Packaging type | sac |
Weight | 500 g |
Length | 22.70 cm |
Width | 12.40 cm |
Height | 5.20 cm |
Weight | 509 g |
Ingredients | Maize starch*, tapioca starch*, wholemeal rice flour*, potato starch*, light rice flour*, wholemeal millet flour*, maize flour*, quinoa sourdough powder* (94 % quinoa milling products*, rice milling products*), salt, psyllium husks*, grape must concentrate*, linseed protein*. Legend: * Organic, ** Bud, *** Demeter. |
Instructions for use | For your ciabatta you will need - 450 ml lukewarm water - 3 tbsp (30 ml) olive oil - 1 sachet Biovegan Master Baker's Yeast (7 g) - Some gluten-free flour - Hand mixer with dough hook Here's how to make two loaves - Put the bread mix in a mixing bowl, mix it with the dry yeast and add the water and 2 tbsp of oil. Knead everything thoroughly - first slowly for 1 minute and then for 4 minutes at the highest speed with your hand mixer. - Cover the dough with your damp towel and leave it to rise in a warm place for 45 minutes. - Preheat the oven to 200 °C fan or 225 °C top/bottom heat and place an ovenproof dish filled with water in the oven. - Pour 1 tablespoon of olive oil over the dough, turn it out onto a work surface and shape it into two rectangles measuring approx. 15 x 20 cm. Fold one long side of the dough in about 2/3 of the way and fold the other side over it. - Place the dough of both loaves, smooth side up, on the baking tray lined with baking paper and leave to rise again for approx. 15 minutes. - Sprinkle both ciabattas with flour and bake for 30 minutes in a fan oven or 40 minutes in a top/bottom oven. - Once baked, leave the bread to cool slightly on a wire rack before enjoying. Tip: Refine your ciabatta with olives or sun-dried tomatoes! Simply knead them into the dough at the end of step 1. |
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