Berghofer Mühle Hoffnung Baking Mix for Light Rye-Wheat Bread, 660 g

The famous "Vorschussbrot" is an Austrian speciality that used to be baked only on special occasions in the past. This classic refined bread is made up of mostly light rye flour. Best enjoyed with goulash, soups and salads.

In addition to the baking mix, you will need the following fresh ingredients:
9 g dry yeast or ½ cube fresh yeast, approx. 400-430 g lukewarm water,
18 g malt extract, 3 tbsp sunflower oil

Method:

• Stir the yeast, malt extract and sunflower oil into the lukewarm water in a large bowl
• Add the baking mix and knead briefly
• Food processor kneading time: 7 - 10 minutes
• Place the dough on a floured work surface, cover and let it rise at room temperature for about 30 minutes
• After the resting time, shape the dough into a round or oval and place in a floured proofing basket. Cover and let it rise again for about 30 minutes
• Preheat the oven (convection, 230 °C)
• Transfer the dough to a preheated baking tray or pizza stone and place in the oven
• Immediately sprinkle the hot oven floor with water to generate steam
• Bake for about 10 minutes at 230 °C, then reduce the temperature to 180/185°C and bake for a further 40-45 minutes
• If the bread sounds hollow when tapped on the bottom, it's done
• Cool completely on a wire rack and enjoy!

One pack of the baking mix makes about 1 kg of freshly baked bread.