Wurzelbrot – just 20% addition for rustic character breads

With this premix, you don't need much more than flour and water to bake traditional wheat breads and rustic baguettes with full flavor. The fermentation is already planned in dry form – your dough works on its own.

✓ 20% premix – efficient addition amount, maximum effect

✓ Fermented wheat dough, dried – provides natural depth and longer freshness

✓ Malt and barley malt flour – for an aromatic crust and appealing color

✓ Wheat gluten incorporated – stabilizes your crumb even with higher hydration

✓ Traditionally processed – no shortcuts, genuine craftsmanship

Tip: Mix 145 g Wurzelbrot mix with 575 g wheat flour Type 550 and 3 g yeast, then add 580 g water. Knead well, wait for classic proofing – your dough has enough inherent strength to work without additional leavening agents.

Ingredients:
Wheat flour - special fractions, wheat gluten, table salt, fermented wheat dough - dried, dextrose, barley malt flour, rye malt flour, wheat malt flour, yeast - inactivated, flour treatment agent: ascorbic acid, enzymes

Nutritional information (per 100 g):
Energy (KJ): 1,413
Fat: 1.9 g
of which saturated fatty acids: 0.3 g
Carbohydrates: 51.1 g
of which sugars: 6.6 g
Dietary fiber: 3.2 g
Protein: 26.3 g
Salt: 11.55 g

Allergens: Cereals containing gluten