Stick bread baking mix 500 g

baking instructions

For 500 g baking mix:

• 260 ml lukewarm water

• 3 tablespoons olive oil

Guidelines:
Preparation: approx. 10 min
Dough resting time: approx. 30 min
Oven: 200 °C | approx. 15 min
Yield: approx. 10–12 stick breads

PREPARATION

1. Prepare the dough
Briefly loosen the contents of the bag. Then knead with lukewarm water and olive oil in a bowl to form a smooth, supple dough. Cover and let rest at room temperature for about 30 minutes.

2. Shaping & rolling
Knead the dough again briefly on a lightly floured surface and divide into equal portions. Shape these into dough strands about 20 cm long and wrap them tightly around a suitable wooden stick. Press down firmly at the end so that the dough holds securely. Then cover and leave to rest on baking paper for another 15 minutes.

3. Baking over the fire
Slowly bake over the hot embers of the fire pit until golden brown on all sides. Alternatively, bake in a preheated oven at 200 °C for approx. 15 minutes or in front of the fireplace in winter.

BAKING TIPS FOR THE FIRE PIT

The right stick:
Straight, fresh branches, e.g., from hazelnut, willow, or beech trees, are ideal. Please do not use treated wood or unsuitable or poisonous woods.

Easier removal:
Lightly grease the sticks before wrapping or wrap them in a layer of aluminum foil.

Preparation & storage:
The dough can be prepared in advance. Covered, it can be stored in the refrigerator for up to 24 hours.

MORE VARIETY BY THE FIRE

Savory:
Replace some or all of the olive oil with pesto or garlic butter. Add diced bacon or cheese, onions, sun-dried tomatoes, or fresh herbs.
Tip: For stick bread pizza, roll out the dough strands, spread with tomato paste, add toppings, fold over, and roll up.

Sweet:
Mix about 50 g sugar into the dough. Replace the olive oil with 3 tablespoons melted butter. Vary with cinnamon, vanilla, nuts, chocolate chips, or finely diced apples.

Ingredients: WHEAT flour type 550, yeast (Saccharomyces cerevesiae), evaporated salt, sugar, ascorbic acid, emulsifier E491, anti-caking agent sodium ferrocyanide.

Note: Seeds and flours must be thoroughly heated before consumption.

Average nutritional values per 100 g:

Energy (kJ/kcal) ………………………… 1,470 / 351,
Fat (g) …………………………………………………. 1.2
… of which saturated fatty acids (g) ………….. 0.23
Carbohydrates (g) …………………………………. 71.1
… of which sugar (g) ……………………………….. 1.16
Protein (g) …………………………………………….. 11.1
Salt (g) ………………………………………………… 0.51

This product contains: Gluten.