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Haus Brot Hell

Haus Brot Hell

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  • Reviews

Das handwerkliche Weizenmischbrot mit Roggensauerteig wird von Hand eingeschnitten und bekommt so beim Backen extra viel Kruste. Für einen besonders runden Geschmack enthält dieser rustikale Klassiker aromatisches Gerstenmalzmehl. They weigh approx 2.5 lbs. These are have baked. Thaw 2.5 hours then bake at 350 for 15 minutes with steam

Vorteile:
- Ideal für die Brotzeit
- Länglicher Laib für gleichgroße Scheiben
- Beliebter Bestseller

2-3 Stunden auftauen lassen und bei 180°C 15 Minuten mit Dampf backen.

WEIZENMEHL (46%), Wasser, ROGGENMEHL, Speisesalz, Hefe, GERSTENMALZMEHL, WEIZENMALZMEHL

 
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