Whole Wheat Bread Roll Baking Mix – nutty-aromatic with natural satiety

With this whole wheat mix, you can bake bread rolls that are truly filling and yet remain wonderfully soft. This is not a dry whole wheat pastry – the balance of sunflower seeds, wheat germ, and rye sourdough ensures true aromatic depth and a crumbly texture that doesn't crumble apart.

✓ Whole wheat flour as a base – natural fiber and flavor without an excess of additives

✓ Sunflower seeds and wheat germ – add crunch, nutrients, and a nutty aroma

✓ Whole rye sourdough – provides depth and naturally extends freshness

✓ Finely soft crumb – thanks to vital wheat gluten and moderate stabilization, no dense, dry pastry

✓ Ready to use immediately – all ingredients are already proportioned, you only need water and yeast

Tip: Mix about 500 g of the mixture with 30 g fresh yeast and just under 330 ml of water, then knead for approx. 10 minutes. After approx. 60 minutes of proofing, shape into rolls, let rise again for 30–40 minutes, and bake at 220 °C for about 15–18 minutes. The whole wheat components require a little more liquid than wheat flour – if necessary, add 20 ml more water until the dough becomes smooth.

Ingredients:
Whole wheat flour, sunflower seeds, vital wheat gluten, soy grits, palm oil, salt, wheat malt flour, dried whole rye sourdough (whole rye flour, starter cultures), sugar, wheat germ, stabilizer E 466, malt extract (barley malt, water), emulsifier E 472e, E 322, glucose syrup, flavor, flour treatment agent ascorbic acid, enzymes

Nutritional information (per 100 g):
Energy: 1287 Kj
Protein: 12.6 g
Fat: 7.5 g
of which saturated fatty acids: 2.3 g
Carbohydrates: 43.7 g
of which sugar: 4.0 g
Fiber: 6.6 g
Salt: 1.9 g

Allergens: Wheat, rye, barley, soy