Mieszanka mąki do chleba Paleo Real Brown 235 g

This bread is perfect for you if you've been missing the experience of real whole grain bread. It has a slightly denser inside, yet it's still chewy and its crispy crust is incomparable. If you used to enjoy the taste of rye and whole grain breads, then you must try this flour mixture! Rich in fiber and protein, it slows down the absorption of carbohydrates, provides a long-lasting feeling of satiety, and supplies you with real nutrients. Its resistant starch content can have a beneficial effect on the gut flora. What makes it great and unique is that it's foolproof. You don't need anything else but water. The bag contains all the dry ingredients. We recommend it to those who have been hesitant to make bread with paleo flours, as this guarantees success both with the workable raw dough and the finished bread. It's free from added additives, colorants, preservatives, aromas, and flavor enhancers, made only from natural ingredients. To achieve a more delicate taste, we use our own developed Paleolit Éléskamra phosphate-free baking powder instead of the sharp-tasting baking soda in the mixture. Grain-free, sugar-free, soy-free, dairy-free Hungarian artisan flour blend. It also does not contain konjac flour, yeast. We recommend it to dieters, followers of the paleo lifestyle, those who consider simple yet varied reform nutrition important. Ingredients: tapioca starch, plant fibers (bamboo fiber flour, psyllium husk flour), yellow flaxseed flour, sesame seed flour, powdered dried egg white, green banana flour, Paleolit Éléskamra baking powder (acid regulator: cream of tartar, raising agent: sodium bicarbonate, tapioca starch), Himalayan salt Bold allergens. Directions: empty the package into a bowl, pour 260 ml of cold water over it. Mix with a hand mixer or spoon until homogeneous, its final density is achieved after 20 minutes of rest. Knead it a bit, then shape it into a loaf or bread shape as desired with wet hands, make 3-4 deep cuts on the top and place it on a baking sheet. Optionally glaze with eggs and bake in a preheated oven at 200 degrees for 20 minutes, then for another 40 minutes at 180 degrees. It is recommended to slice it only after cooling. For buns and rolls, the second baking phase is shortened to 25 minutes. It can also be made into a holey baguette in a baguette baking form. For about a 400-gram bread.