Set: Dobra Razowa wholemeal bread mix 1 kg + Rice sourdough starter 320 ml

A set for baking gluten-free wholemeal sourdough bread: Dobra Razowa bread mix 1 kg and Rice sourdough starter 320 ml - exactly as much as you need for one bake following the recipe below. Cheaper as a set than bought separately.

In the set

• Dobra Razowa gluten-free wholemeal bread mix - 1 kg
• Gluten-free rice sourdough starter - 320 ml

Ingredients

Dobra Razowa gluten-free wholemeal bread mix - 1 kg

flours (wholegrain buckwheat, wholegrain rice, wholegrain gluten-free oat flour), corn starch, rice starch, protein isolate from soy, glucose, psyllium husk fibre, potato fibre, apple fibre, thickeners: xanthan gum, hydroxypropyl methylcellulose, acidity regulator: E 575.

Gluten-free rice sourdough starter - 320 ml

rice flour, water.

Nutrition information per 100 g

	Dobra Razowa	Rice sourdough
Energy	1464 kJ / 345 kcal	399 kJ / 94 kcal
Fat	1,10 g	< 0,10 g
- of which saturates	0,26 g	< 0,10 g
Carbohydrate	75,49 g	20,0 g
- of which sugars	6,1 g	< 0,50 g
Fibre	4,06 g	0,75 g
Protein	6,32 g	3,08 g
Salt	0,11 g	< 0,01 g

Storage

• Dobra Razowa: in a cool, dry place. The best-before date and batch number are printed on the pack.
• Rice sourdough: in the fridge, at 2°C to 6°C. The best-before date (which is also the batch number) is printed on the bottom of the bottle.

Recipe: sourdough bread

Ingredients:
1 kg Dobra Razowa bread mix
320 ml Rice sourdough starter
900 ml water (approx. 28°C)
20 g salt (2 teaspoons)
20 g sugar (2 teaspoons)
40 g fresh yeast or 14 g dried yeast
40 g oil (2 tablespoons)

Method

1. Put all the ingredients in a bowl.
2. Mix on low speed for 1 min, then on high speed for 3 min until smooth.
3. Transfer the dough into tins, filling them to 1/3 of their volume.
4. Cover the tin with a linen cloth and leave to rise for about 40 minutes, until the dough has doubled in volume.
5. Put a dish or tray of water in the oven and preheat the oven to 210°C without fan.
6. Put the tin with the dough into the preheated oven and bake for about 40 minutes.
7. Take the bread out of the tin and let it cool for about 15 minutes.

Certificates and diet

• Both products are gluten-free - they contain no gluten, eggs or milk.
• Vegan and vegetarian products.
• Licensed to use the Crossed Grain symbol.

Manufacturer

Manufacturer: Profibra sp. z o.o., ul. Petőfiego 113, 31-712 Kraków, Poland.