Preparation Mix baking mix, water and yeast in a mixing bowl with a stirring spoon until well blended. Cover bowl with a damp cloth and let rest in a warm place for 60 min. With moistened hands, pour the dough into a greased loaf pan, smooth it out and sprinkle with light flakes (e.g. spelt, oat flakes) if necessary. Cover again with a damp cloth and let rise in a warm place for about 40 min. Sprinkle the top of the bread with water until it shines moist. Bake the bread on the middle shelf in the oven preheated to 250 °C (top and bottom heat) at 190 °C for c a. 50 min. After baking, remove the bread immediately from the loaf pan and let it cool. You still need 1/3 cube (15 g) fresh yeast, 360 ml warm water (approx. 30 °C)
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Baking mix for a wholemeal spelt bread with sunflower seeds (20 %)
WHOLE spelt flour (50%), sunflower seeds (20%), spelt flakes (15%), dried spelt sourdough, WHEAT protein, potato flakes, salt, sugar, buttermilk powder, acidifier citric acid, rye flour, flour treatment agent ascorbic acid. May contain traces of: Egg, soy, milk, nuts (hazelnuts, almonds, walnuts), sesame, Lupine.
Note: The information on ingredients and the rounded average values for nutritional values refer to the current recipes. In the case of changes, products in existing and new compositions may be commercially available, so that we recommend a supplementary comparison with the information on the packaging. Deviations may also arise in transitional periods from new legal requirements or other changed conditions.
Nutritional information per 100g
Energy: 1611kJ / 383kcal
Fat: 14g
of which saturates : 1.6g
Carbohydrates: 49g
of which sugars : 3.3g
Protein: 16g
Salt : 2.4g
Reference amount for an average adult ( 8400kJ / 2000kcal )
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European Union (EU) 
Europe (NON EU) / UK 
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