Multi Seed Roll Baking Mix

Ingredients: Bean flour, whole rice flour, grain mixture 13% (sunflower seeds, pumpkin seeds), golden flaxseed flour 10,7%, soy flour, flaxseed 10%, psyllium husk powder, buckwheat flour, baking powder (acidifier: wine stone, raising agent: sodium bicarbonate, release agent: corn starch), buckwheat sourdough powder, sea salt.

All raw materials come from controlled organic cultivation. 

Durability: Minimum shelf life of 14 days - Store in a cool and dry place.

Compositions and nutritional values can change over time. This means that products with identical trade names but different compositions and nutritional values can be available in retail and the online shop at the same time. Generally the ingredients and nutritional values on the label of the product are correct and valid. In case of doubt please just get in touch with us.

1. PREHEAT. Preheat the oven to 180°C (top/bottom heat).
2. KNEAD. Add 240 ml of still water to the baking mix and knead for approximately 2-3 minutes. You can do this by hand or using a mixer with a dough hook.
3. SHAPE. Shape 4 rolls (approx. 120 g each) from the dough. Carve a cross shape on the surface of the roll if you want them to pop.
4. BAKE. Place the rolls on a piece of baking paper and bake for 50 minutes in the lower third of the oven.
5. COOL. Let the rolls cool before cutting them. Bon Lizzappetit!