Organic baking mix by Bauckhof for gluten-free black bread.

A baking mix for wonderfully fresh black bread with a crispy crust.

Special features: Our unique gluten-free mill – purchased from the Swiss Army – processes up to 18 tons per day and grinds exclusively gluten-free flours. It is housed in a separate building, ensuring that no contamination from gluten-containing products can occur. Every batch of gluten-free flour is tested for gluten in our in-house laboratory. For this purpose, we have set up a flour-dust-free room.

Preparation:

In the oven:
1. Mix the contents of the package with 1 sachet of dry yeast.
2. Add 350 ml of lukewarm water. (For fresh yeast: dissolve ½ cube first in the lukewarm water.)
3. Knead intensively with a hand mixer or stand mixer using dough hooks for about 5 minutes.
4. Place the dough in a greased 25 cm loaf pan and smooth the top generously with water. Then brush with oil. Score the centre with a dough scraper or knife dipped in oil.
5. Cover with foil and let rise in a warm place for 15 minutes.
6. Bake in a preheated oven at 225°C (top/bottom heat) for about 50 minutes.
7. Remove the bread from the loaf pan immediately after baking and let it cool completely on a wire rack before slicing.

In a bread maker:
1. First pour 350 ml of lukewarm water into the baking tin, then add the black bread mix and 1 sachet of dry yeast.
2. During kneading, use a spatula 2–3 times to loosen the dough from the sides to ensure proper mixing.
3. Bake preferably using the quick program on the "dark" setting.