TREK’N EAT – Whole grain bread mix

FEATURES

• Bread, Vegan, Lactose-free
• Kcal per meal: 1710
• Net weight: 500 g
• Ready quantity: 830 g
• Best before: 5 years after production date

PREPARATION

Pour the contents into a suitable container with 330 ml of lukewarm water, knead the mixture carefully until a dough is formed. Let the dough rest for at least 20 minutes and then shape it into a loaf of bread or buns. Baking temperature approx. 220⁰C. Baking time: bread 40-50 min., buns 15-25 min. The dough can be baked in a fireproof bowl at an appropriate distance from a fire pit. The fireproof bowl should be lightly greased.

INGREDIENTS

whole wheat flour 80% • oat groats 7% • whole grain rye flour 4% • dried sourdough (natural fermented rye flour)• iodised table salt • dried yeast • barley malt extract • malt extract (barley, rye) • acidity regulator: sodium acetate •  acidifier: malic acid • glucose • flour treatment agents: calcium phosphates and ascorbic acid

ALLERGENS

Gluten

AVERAGE NUTRITIONAL VALUES

per 100 g dried product