The wheat flour type 550is a strong flour is milled from the best wheat with very high quality protein. It ensures that yeast doughs rise up well and baked goods loosely succeed. It is a preferred flour used by many master bakers and ideal for wheat breads, buns, stollen and all yeast pastries.
Ingredients: WHEAT FLOUR, flour treatment agent: ascorbic acid.
Amo fuldkornsrugbrød is a rustic and soft rye bread mix, which is easy to bake.You will need:1kg Amo fuldkornsrugbrød20g fresh yeast or equivalent of dry yeast (usually one sachet 7g...