Bread with malt and toasted seeds

Thanks to a special toasting of seeds and flours, Bread with Malt and Toasted Seeds is the Italian reinterpretation of the classic dark bread of the Nordic countries. Its peculiarity is that the flavour of dark breads is combined with the lightness and pleasant consistency of Mediterranean breads. Ruggeri complete mix for Bread with Malt and Toasted Seeds is perfect for various types of home recipes: bread, pizza base, breadsticks, crackers and even savory pies.

Bread Mix with Malt and Toasted Seeds: just add water

It's a complete mix because it already contains all the ingredients, even yeast! Making bread with this Ruggeri mix is very easy: just add water and knead.

This mix is equipped with the patented packaging Ruggeri Magic Pocket which separates the yeast from the flour with an internal pocket. In this way the characteristics of the product are preserved without the use of preservatives.

Quick Recipe for Bread with Malt and Toasted Seeds with Bread Machine

With the Complete Bread Mix with Malt and Toasted Seeds it is possible to make in a very short time a delicious, soft and fragrant toasted flavored loaf. The mix is complete because it already contains all the ingredients, including yeast. Here is the procedure with the bread machine.

Pour 260 ml of lukewarm water into the machine tray. Pour all the contents of the two pockets, making sure to empty both well. Select the preferred program (minimum 2 and a half hours).

Recipe for Bread with Malt and Toasted Seeds with hand preparation

It is possible to make some very tasty loaves, even without a bread machine. This is a complete bread mix that already includes all the ingredients, even the
yeast; just add the right amount of water. Here is the recipe for the preparation by hand of the delicious Bread with Malt and Toasted Seeds with the
Ruggeri mix.

Pour 260 ml of lukewarm water into a bowl. Pour all the contents of the two pockets, taking care to empty the Magic Pocket containing the yeast well. Leave to rest for 5 minutes. Knead by hand for 10 minutes. If the dough sticks, grease your hands with oil. Shape loaves, leave to rise for 90-100 minutes on an oiled baking sheet inside the oven turned off. Remove the baking sheet, place a small pan of water in the oven and bring to 220°C. Cook for 20-25 minutes.

Type "0" wheat flour, mixed seeds 9% (sunflower seeds 4%, flax seeds 2.5%,sesame seeds 2.5%), soy flour (gritz), re-milled durum wheat semolina, toasted barley malt (2%), dried wheat germ sourdough 1%), salt, dry yeast.

May contain milk, eggs, lupins, mustard.