Küchenmeister Roggenmischbrot,

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A rye wheat bread mix. Suitable for bread baking machines.

A rye wheat bread mix. Suitable for bread baking machines.


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Rye flour (47%), wheat flour (45%), dried rye sour dough, iodinated salt, dried yeast, sugar, barley malt flour, acidifier: malic acid; malt extract (barley, rye), ascorbic acid.

Produced in an environment where sesame, soy, lupine, milk and egg is used.

Using product information

While every care has been taken to ensure product information is correct, food products are constantly being reformulated, so ingredients and allergens may change.

If you have any queries, or you'd like advice on any of our products, please contact our Customer Services (Tel.: 020 8985 8000, Mon-Fri 8am-5pm or email: info@germandeli.co.uk ) or the product manufacturer.

Although product information is regularly updated, we are unable to accept liability for any incorrect information. 

Use 500g of bread mix with 375ml of lukewarm water or 1kg with 750 ml of water. Knead thoroughly for about 10 minutes until you get a smooth dough.
Let it prove at a warm place for about 30 minutes. Form into rolls or loaf and place on a greased oven tray (or use baking sheet). Cover and leave to stand for another 30-45 mins at a warm place.

Brush surface with water, make a cut into the dough and bake in pre-heated oven at 230 degrees (fan assisted oven 210 degrees) for 55-70 minutes (1kg bread mix) or 45-60 minutes (500g cake mix). Lower the temperature by 30 degrees after 10 minutes.

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