Austrian bread
German bread Rye-Wheat Scalded Bread
A bread made according to an authentic German recipe could not be left out of our “Breads of the World” collection. Germans are true bread lovers, with countless recipes to choose from, and we selected a special one. Our “German Bread” is a rye-wheat loaf made using a scalding process and live rye sourdough starter. Its distinctive character comes from the addition of “live grains” – pearl barley, sunflower kernels, whole rye flour, and rye bran. Barley malt extract not only enhances the bread’s nutritional value but also completes the flavor with subtle sweet notes.
Nutritional and energy value
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1.70 g(г)
Fat
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0.20 g(г)
Saturated
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7.50 g(г)
Protein
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48.00 g(г)
Carbohydrates
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3.80 g(г)
Sugars
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1.30 g(г)
Salt
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237.00 kcal(ккал)
Energy value
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Storage conditions+6°C...+28°C
ДСТУ 4583
Ingredients: first-grade wheat flour, whole rye flour, water, grain and seed mix “Whole Barley Grains”, sugar-glucose syrup “Leipomo”, dark barley malt extract, yeast, salt.
Topping: wheat bran
- Weight: 400 gr
Shelf life:
7 days
Golden AWARD“Bakery Ukraine 2021” – specialized exhibition of confectionery and baking industry, Ukraine, Kyiv
Instructions
- 42 HOURS – SOURDOUGH STARTER
- 30 MIN – DOUGH MIXING WITH SCALDED WHOLE BARLEY GRAINS
- 1 HOUR – FERMENTATION
- 1 HOUR – SHAPING
- 1 HOUR – PROOFING
- 40 MIN – BAKING
- 3 HOURS – COOLING
- 1 HOUR – PACKAGING
