Ingredients: wheat gluten, maltodextrin, whey protein, fat powder (rapeseed), gelling agent agar agar, agent xanthan
Weigh 300g bread and 700g water
Chop bread roughly; soak in water (for approx. 30 minutes)
Puree for 30 secondes
Stir in 200g of smoothbread readymix
Put the mass into a lined loaf tin (approx. 25,5*11,5*7cm)
Bake at 115°C, 100% steam for 90 minutes
300g Brot und 700g Wasser abwiegen
Check the core temperature (90°C). If necessary, extend the regeneration time. Cool down to room-temperature within the loaf before
Serve as slices of approx. 0.8 cm and particle-free spreads!
Preparation in the oven: Preheat the oven to 115°C. Place the bread mixture (filled into the loaf tin), covered, in a pan with hot water (water bath) on the middle shelf of the oven. Baking time about 120 minutes. Plaese also check the core temperature of the bread in this variant and, if necessary, externd the baking time.