有机产品说明
Baker’s yeast is used to make the dough easier to work when making wheat and spelt flour products and other pastries. It breaks down the sugar and the carbohydrates in the dough and thus releases carbon dioxide, which causes the dough to rise. Even if stored for a long period (up to 24 months), dried yeast does not lose its baking or raising qualities.
Recipe for wholegrainbread:
Mix 700g wholemeal rye flour, 300g wholemeal wheat
flour, 20g salt, 20g dry yeast, 30g sourdough extract and season-ing according to taste. Add 650-750ml lukewarm water and knead
well with a kneading hook. Cover and leave to stand for 1 hour in
a warm place. Knead again and put into a greased baking tin.
Leave to stand for another hour, then bake in the pre-heated oven
with a bowl of water for approx. 80 minutes at 180 - 200 degrees.
Turn out onto a wire rack and leave to cool.
Ingredients:
100% dry yeast (equivalent of 25g fresh yeast)
Unlike fresh yeast, this keeps well, and is easy to store and dispense.
properties
gluten-free
lactose-free
pure vegetarian
easy to measure
keeps well
nutritional
per 100g:
description follows |
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送货费：北京地区会员一次购物超300元五环内免运费，其它情况运费起步10元；外地根据实际发生收费。