Pour the contents into a suitable container with 330 ml (1.4 cups) of lukewarm water and knead the mixture carefully until a dough is formed. Let the dough rest for at least 20 minutes and then shape it into a big loaf of bread or smaller rolls. Baking temperature approx. 220°C (428 F). Baking time: bread 40-50 min., buns 15-25 min. The dough can be baked in a fireproof bowl at an appropriate distance from a fire pit. The fireproof bowl should be lightly greased.

Ingredients and nutritional values

Ingredients:whole wheat flour (80%), oat groats (7%), wholegrain rye flour (4%), dried sourdough (naturally fermented rye flour), iodized table salt, dried yeast, barley
malt extract, malt extract (barley, rye), acidity regulator: sodium acetate, acidifier: malic acid, glucose, flour treatment agents (calcium phosphates and ascorbic acid).

Nutritional values | 100 g

Energy | 1,433 kJ/342 kcal

Fat | 1.9 g

of which Saturated Fats | 0.3 g

Carbohydrates | 64.0 g

of which sugars | 2.1 g

Protein | 13.0 g

Fiber | 6.5 g

Salt | 1.9 g