My Viking Brød baking mix
My Viking Brød baking mix is a seed bread with 57% seeds and carefully selected spices. Thus, it is not only delicious, but an ideal plant-based protein source with a high fiber content – for the perfect start into the day. The Viking Brød has a long shelf life and is very easy to prepare. All you need is water, a little vinegar, a loaf pan, a wooden spoon and an oven.
By the way, the baking mix can also be used to bake a wonderfully crunchy crispbread!
This bread baking mix contains 600 g and makes approx. 930 g Viking brød.
Oats* (gluten-free), sunflower seeds*, whole linseed*, ground linseed*, pumpkin seeds*, millet flakes*, chia seeds* (Salvia Hispanica), salt, sunflower protein*, psyllium husks*, coriander*, fennel*, caraway seeds*. (May contain traces of soy, celery, mustard, sesame, lupins and nuts).
*from controlled organic agriculture
contains the following allergenic ingredients: Oats (gluten-free)
| Nutritional values per 100 g final product | |
| Energy | 1317 kJ / 316 kcal |
| Fat | 19 g |
| thereof saturated fatty acids | 2,2 g |
| Carbohydrates | 21 g |
| of which sugar | 0,8 g |
| Fibre | 8,9 g |
| Protein | 11 g |
| Salt | 0,87 g |
My Viking Brød baking mix is a seed bread with 57% seeds and carefully selected spices. Thus, it is not only delicious, but an ideal plant-based protein source with a high fiber content – for the perfect start into the day. The Viking Brød has a long shelf life and is very easy to prepare. All you need is water, a little vinegar, a loaf pan, a wooden spoon and an oven.
By the way, the baking mixture can also be used to bake a wonderfully crunchy crispbread!
| Eggs | not contained | Crustacean | not contained |
| Cellery | may contain traces | Mollusc | not contained |
| Gluten | not contained | Corn | not contained |
| Mustard | may contain traces | Fish | not contained |
| Milk | not contained | Sesame | may contain traces |
| Peanut | not contained | Lupine | may contain traces |
| Nuts | may contain traces | Soy | may contain traces |
| Oats (gluten free) | contained |
Preparation
For your Viking Brød you still need
- 480 ml water
- 6 tbsp (60 ml) vinegar (e.g. apple cider vinegar)
- loaf pan (20cm or 25cm)
- wooden spoon
- Optional: grains/seeds for sprinkling
Note: The addition of vinegar is only to preserve the bread. The smell and taste of the vinegar will dissipate during baking.
And this is how it works
- Preheat the oven to 180 ° C circulating heat and bring 480 ml water to a boil.
- Put your bread mixture into a mixing bowl, pour the boiling water over it, then the vinegar and mix thoroughly with a wooden spoon.
- After one minute, stir the dough well again.
- Leave the dough to soak for 30 minutes.
- After that, divide the dough in half and roll out each half thinly between two sheets of baking paper to the size of a baking tray. Carefully remove the top sheet of baking paper and place the dough with the bottom sheet of baking paper on the baking tray.
- Draw lines in the smooth dough with a knife or a dough scraper so that the finished crispbread can later be broken into the desired size.
- Bake in a preheated oven at 180 °C for 35 minutes.
- After baking, allow to cool and break into the desired pieces.
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