With URTEKRAM 's multi-type gluten-free black seed bread mix, you get a healthy alternative to rye bread. Perfect for lunch or packed for lunch at work. Gluten-free multi-grain black seed bread mix is organic and high in fiber. It is easy to prepare and can be prepared a day in advance.

Gluten-free black bread

With URTEKRAM 's dark flour mix you can quickly bake delicious gluten-free seed bread. The versatile blend contains gluten-free oat flour and oat flakes combined with sunflower and flax seeds, complemented by pumpkin and chia seeds. Use a rectangular loaf pan that is approximately 18x10x10 cm in size, with a non-stick base, and bake black and delicious bread that has the feel and taste of rye bread.

Gluten-free black bread recipe

1. Necessary ingredients:

- Bread mix of several types of black seeds

- 6 g of yeast

- 400 dl of water

- 20 g of malt extract or dark syrup

- 35 g of olive oil

- 10 g of salt

2. Method of preparation: Heat the water and pour it into a large container. Add yeast, malt extract/syrup, olive oil and salt to the water. Mix with a wire whisk. Add the entire bag of flour mixture and mix until the dough is smooth and crumbly. Pour the batter into the pan. Cover the pan with plastic wrap and let it rise at room temperature for a few hours. After it has risen, refrigerate the dough for at least 4 hours, preferably overnight. Heat the oven to 200 degrees. Bake the bread for about 60 minutes. Let it cool for an hour before eating.

Ingredients : Sunflower seeds* (30%), oat flour* (gluten-free), oat flakes* (gluten-free), flax seeds* (15%), pumpkin seeds* (8%), psyllium husks*, chia seed* (3 %).

*organic origin

Allergens : Cereals containing gluten, oats.

Nutritional values per 100 g :

Energy: 1940 kJ/470 kcal

Fat: 29 g

of which saturated: 4 g

Carbohydrates: 21 g

of which sugars: 2 g

Vegetable fibers: 18 g

Proteins: 21 g

Salt: 0.03 g