Made from carefully selected organic ingredients - no gluten or grains - Organic Workouts Paleo Baking Mix is high in omega-3 fatty acids and fiber. It also contains high quality plant and animal proteins.
Ingredients
Ingredients (organic*): Almond flour*, flaxseed flour*, egg white powder*, psyllium husks*, coconut flour*, flaxseed* brown & yellow, pumpkin seeds*, sunflower seeds*, walnut pieces*, salt, raising agent: baking soda.
Nutritional Value / 100 g
Dry Mix:
| Energy | 1620 kJ/ 388 kcal |
| Fat | 19,6 g |
| Sat. fatty acids | 2,6 g |
| Carbohydrates | 6,1 g |
| Sugar | 3,4 g |
| Fiber | 27 g |
| Protein | 33 g |
| Salt | 2,3 g |
| Omega-3 | 3,8 g |
Baked:
| Energy | 900 kJ/ 215 kcal |
| Fat | 11 g |
| Sat. fatty acids | 1,8 g |
| Carbohydrates | 3,5 g |
| Sugar | 1,8 g |
| Fiber | 15 g |
| Protein | 19 g |
| Salt | 1,3 g |
| Omega-3 | 2,1 g |
Baking Instructions
Additional Ingredients
- 70 ml apple cider vinegar (5% acidity)
- 450 ml of boiling water (about 90°C)
Instructions (short)
Add 450 ml hot water and 70 ml apple cider vinegar to the mix, stir briefly. Mould a loaf – 170°C convection mode & 110 min. or 6-8 rolls 175°C convection mode & 60 min. of baking. Let cool down before slicing.
Instructions (long)
- You need two large bowls. Put the bread mix in one of them. Take a spoon and stir the dry ingredients thoroughly. Pour 70 ml apple cider vinegar and 450 ml hot water in the second bowl. The amounts can be weighed on a scale, just take the advised “ml” and replace them through “grams”.
- Take the bowl with the mixture and pour it in the liquid ingredients – not the other way around. Immediately stir the initially liquid mass with a spoon till a solid dough has formed and everything is mixed properly by now, you can use your hands to knead the dough – but beware, it could still be hot.
- Mold a longish loaf and put it on a baking rack lined with baking paper. We do not recommend using a baking tray. You can also use rectangular cake pan without a lining of baking paper.
- Place the bread in the oven and bake it for 110 minutes in total at 170°C (convection mode). To support the rising of the loaf please turn it upside down after 50 minutes baking time – unless you are using a cake pan.
- After removing the bread from the oven let it cool down completely before slicing it – this works best on a baking rack. If you don’t wait, it might collapse and loose its airiness – but it will still be very tasty.
- If you used a cake pan, let it cool for 15 minutes, then you can remove it easily out of the mold, and it should no longer stick to it.
Baking Tips
My bread does not rise well or has an air bubble under the crust.
Every oven is different, so results may vary. If your bread does not rise properly, try a little more water next time. If an air bubble appears in the bread, use a little less water, or turn it over halfway through baking, or lower the oven temperature a little.
Can I use other types of vinegar?
Yes, the condition is that they have 5% acidity.
Can I also use top and bottom heat?
Yes, please do not do the usual conversion, but use the same temperatures.
My bread is moist, what now?
If you cut the bread just after taking it out of the oven, it will be very moist and will look underdone. As it cools, the bread still loses a lot of liquid. This is also true if the bread is already cold, and you slice it then. Just let it sit in the air for a while and it will dry out a bit more. You can also cut it into slices and toast them, or let it dry for another 30 minutes at 80°C with the oven door slightly open.
Storage Tips
In general, the bread is rather moist – especially if its fresh – so it should not be stored airtight, otherwise the crust will soften. For storage the bread will last longest exposed to the air or wrapped in a clean dishtowel.
Can I freeze bread or rolls?
Bread can be frozen very well. It is best to cut it in half. You can thaw frozen bread in the oven for 30 minutes at 80 °C or at room temperature.
Tips on Digestibility and Allergens
Can I eat as much Lower-Carb bread as any other bread?
Yes, however we recommend not to eat more than 3 or 4 slices a day, as we believe that a balanced diet, with the widest possible variety of healthy components, is the most appropriate.
My stomach is making noises...
This could be because the bread is high in fiber and your gastrointestinal tract is not used to it. Fiber intolerance can be a sign of insufficient intestinal flora or a digestive system that is not functioning at 100%. A diet rich in fiber often helps to improve this problem.
Are there too many omega-6 fatty acids in the baking mix?
Nuts and seeds are often rich in omega-6 fatty acids. Thanks to the high content of flaxseed/flour in our baking mix and its high omega-3 value, the ratio of omega-3 to omega-6 is balanced.
