Bread &
Baked goods
Buy organic cereals and a small flour mill. Rye is cheaper than all other cereals. Only grind the grain when you need it. This guarantees the best taste and optimum ingredients. Weinstein baking powder is also used instead of yeast.
Please also note the high carbohydrate content of all wholemeal bread and pastries, which should be significantly reduced. Therefore eat less and less bread.
RYE BREAD WITH YEAST OR SOURDOUGH
Ingredients (20 servings)
each 300 g Rogging and spelt flour
40 g fresh yeast or dry yeast
400 ml hot water
4 tbsp sunflower seeds
1 tsp Seasalt
Preparation (60 minutes)
Preheat the oven to 200°C. Put all the ingredients in a kettle and knead well. Remove the dough and knead again with a little flour, into a small, well floured bread basket, (or form a bread crust on the tray) ½ hour covered with a cloth let "go", onto a floured baking tray and bake for 45 minutes. Leave to cool on a grid.
Nutritional information (1 serving)
KCAL CARB PROT FAT
61 10,4 2,1 1,2
Food compatibility
L
Lactose-free
F
Fructose-free
G
With quinoa, amaranth, buckwheat
H
Without yeast, seeds and nuts, with sourdough
FAST BREAD SHOP
Ingredients (12 servings)
500 g spelt or wheat wholemeal flour
500 ml KS-Mineral water or water
4 tbsp sunflower seeds
1 tsp Seasalt
Preparation (25 minutes)
Preheat oven to approx. 200-220°C - depending on colouring. Mix all ingredients well and leave to stand for 10 minutes. Line the baking trays with greaseproof paper. Using a moistened tablespoon per tray, spread out 4 very thin bread pancakes, sprinkle with sunflower seeds and bake for 20 minutes. Make sure that they get a nice brown colour (regulate heat). Leave to cool on a grid.
You can use different flours for this. Under the dough you can mix kitchen herbs, chopped seeds, nuts, roasted garlic or onion.
Nutritional information (1 serving)
KCAL CARB PROT FAT
156 28,7 5,3 2,1
Food compatibility
L
Lactose-free
F
Fructose-free
G
With quinoa, amaranth, buckwheat
H
Without nuts
WHOLEFOOD SPtbspT ROLLS
Ingredients (15 servings)
500 g spelt or wheat wholemeal flour
60 g Butter
40 g fresh yeast or dry yeast
400 ml lukewarm milk
1 tsp Seasalt
Preparation (20 minutes)
Preheat oven to approx. 200-220°C. Pour all ingredients into a mixing bowl and knead well. Remove the dough and work through with a little flour. Use more or less liquid or flour to check the soft, malleable consistency. Form a roll, cut 15 pieces, form small rolls and place on a floured baking tray. Cover and let "rise" for 20 minutes and bake for 15 minutes until golden brown. Leave to cool on a grid.
Add to the dough : about 100g coarsely grated cheese, finely chopped onion or garlic roasted, ham cubes, kitchen herbs, seeds or kernels.
Nutritional information (1 serving)
KCAL CARB PROT FAT
157 24,5 4,4 4,6
Food compatibility
L
Lactose-free milk and cheese
F
Possibly without onion
G
With quinoa, amaranth, buckwheat
H
Possibly without yeast, seeds and kernels, only fresh cheese
BRIOCHE BISCUITS, KIPFERLN, REINDLING
Ingredients (15 servings)
2 Egg yolk
500 g spelt or wheat wholemeal flour
60 g Butter
40 g fresh yeast or dry yeast
250 ml lukewarm milk
1 tsp Seasalt
Lemon peel
Preparation (20 minutes)
Preheat oven to approx. 200-220°C. Pour all ingredients into a mixing bowl and knead well. Remove the dough and work through with a little flour. Use more or less liquid or flour to check the soft, malleable consistency.
Form a roll, cut 15 pieces, form small rolls or brioches and place them on a floured baking tray. Cover and let "rise" for 20 minutes.
Spread with mixed egg yolk and sprinkle with sesame seeds, poppy seeds or nuts and bake for 15 minutes until golden brown. Leave to cool on a grid.
You can also use this dough as a sweetener and for small nut snails, curd cheese, croissants, nut or poppy plait or for Carinthian Reindling with cinnamon and nut filling.
Nutritional information (1 serving)
KCAL CARB PROT FAT
154 24,1 5,3 5,1
Food compatibility
L
Lactose-free milk, curd cheese and butter
F
Without honey and raisins
G
With quinoa, amaranth, buckwheat
H
Epossibly without yeast and nuts, no lemon