Oat and corn bread mix gluten free BIO 550 g - BIOVEGAN

INGREDIENTS Rolled oats* (gluten-free) 51%, corn starch*, wholemeal oat flour* (gluten-free) 13.2%, corn flour*, flax protein*, salt, oat sourdough powder* (gluten-free), psyllium husk*, rice syrup*, acidifier: potassium tartrate, raising agent: sodium bicarbonate. (* ingredient from controlled organic cultivation)

DESCRIPTION
Organic bread mix with 51% oat flakes

PREPARATION TYPE
You will need: 500 ml water, 2 tablespoons (20 ml) vinegar (e.g. apple cider vinegar), baking tin (20 cm or 25 cm), hand mixer with dough hook, optional: oatmeal for sprinkling.

1 . Preheat the oven to 200 °C with circulating air or 220 °C with top/bottom heat and place a casserole dish filled with water in the oven. Now grease the baking pan well (20 or 25 cm).
2. Pour the bread mixture, add water and vinegar to the bowl. Knead everything with a hand mixer with dough hook until a smooth dough is formed (max. 1 to 2 minutes). Don't knead the dough for too long!
3. Now pour the dough into a greased form and smooth it out – eg with a damp spatula.
4. Let the dough rest for 15 minutes or until the oven has heated up.
5. Place the pan in the oven and bake the bread on the middle shelf for 60 minutes.
6. After baking, remove the bread from the tin and let it cool on the wire rack

Tip: You can be creative when decorating the oatmeal bread. Kernels and seeds, which add a little extra crunch, are also great additions.

NUTRITIONAL VALUE PER 100 g (after preparation with apple cider vinegar)
Calorific value: 935 kJ / 221 kcal
Fat: 3.1g
of which saturated fatty acids: 0.6 g
Carbohydrates: 40 g
including sugar: 0.7 g
Fiber: 4.8 g
Protein: 6.3g
Salt: 1.4g

A NOTICE
The vinegar is only used to stabilize the bread so it stays fresh longer. Vinegar smell and taste disappear when baking.

RECOMMENDED STORAGE CONDITIONS
Store dry, protect from heat.

Manufacturer - name and address: Biovegan GmbH
Biovegan-Allee 1
56579 Bonefield"