Pfundskerl organic

• Exceptionally delicious taste
• Lasts freshly than other gluten -free bread (if the stored is correct)
• Tastes like a "real bread" and fills you up
• Is prepared in 5 minutes
• Fast and simple: whether as a box bread, in the back automatic machine, with yeast or with baking powder
• Histamine and gluten -free laboratory test
• lactose -free
• yeast -free
• corn -free
• nut -free
• egg -free
• celestial
• soy
• sugar -free
• vegan
• organic
• Conclusion of our product testers: The Pfundskerl tastes in contrast to others
  Gluten -free bread like a "real" bread. Some have not noticed that they tasted a gluten -free bread because it was so tasty.

Average energy and nutrient content per 100 g

• Seat value: 1429 kJ / 338 kcal
  
• Fat: 2.74 g (of which saturated fatty acids: 0.57 g)
• Carbohydrates: 68.31 g (of which sugar: 7.26 g)
• Fiber: 4.95 g
• Protein: 8.10 g
• Salt: 1.97 g
  

All information is subject to the fluctuations that are common in natural products.

Instructions with yeast:

Preparation time: 5 minutes

Rest time: 30 minutes

Baking time: 60 minutes

• Preheat the oven to 220 ° C top and bottom heat (no circulating air!). Fill a ovenproof bowl with water and place on the oven floor.
  
• In the meantime, dissolve 25g fresh yeast in 500 ml of water in a bowl.
  
• Add 1 tablespoon of oil and 1 tablespoon of table vinegar/Verjus*. *Should you from others
  Reasons do not tolerate vinegar, then leave it out. (If necessary, the bread will not work so nicely.)
• Mix in the baking mix and stir well until a smooth dough is created.
  
• Now put the dough in a greased box shape (approx. 25 cm long) and let it go with a damp cloth for 30 minutes.
  
• Remove the cloth and bake the baking pan on a medium shelf for 10 minutes at 220 ° C. Then place to 200 ° C and bake the bread for another 50 minutes.
  
• Take the bread out of the oven and let it cool on a grid.

Instructions with baking powder:

Preparation time: 7 minutes

Rest time: as long as the oven is pre -kept

Baking time: approx. 90 minutes

• Put the baking mix in a bowl. 20 g Wine stone baking powder and 15g ground Psyllium husks Mix in. 
• 1 tablespoon of oil and 1 tablespoon of table vinegar/Verjus* Add. *If you do not tolerate vinegar for other reasons, just let it out in case of doubt. 
• 500 ml sparkling add. Mix everything for about 5 minutes (preferably in the kitchen machine or with the mixer).
• Place the greased dough into a greased box shape (approx. 25 cm long) and press into the mold with damp hands. The surface is beautiful
  smooth. 
  
• Preheat the oven to 220 ° C top and bottom heat (no circulating air!). Fill a ovenproof bowl with water and place on the oven floor.
  Let the bread swell a little while the pre -heat time.
  
• Slightly cut the bread dough lengthways in the middle. 
  
• Bake the baking pan on a medium shelf for 10 minutes at 220 ° C. Then on
  Place 200 ° C and bake the bread for another 85 minutes. 
  
• Take the bread out of the oven and let it cool on a grid.

Shelf life / storage

• Store prepared bread at room temperature in an airtight sealed clientele. The bread keeps it fresh for 3-4 days.
  
• Tip: You can freeze part of the bread and the slices in the toaster
  roast. The bread then tastes like it was freshly baked.
• Store the baking mixture cool and dry. 
• MHD from the production date: approx. 15 months

Why the name Pfundskerl?

Kerl is actually a colloquial name for "man". However, the word Pfundskerl also has a transferred meaning. Because
A Pfundskerl is always a great person you can rely on. Therefore: everyone can be a pound guy. Also a woman, because a pound guy is a real friend. Someone with
go through thick and thin. And our Pfundskerl goes thick and thin with dird. You can rely on him. He is a real friend who accompanies you in your intolerance and a little you
gives more security, trust and quality of life. Just like a real friend. 

Where and how is it produced?

The Pfundskerl is manufactured in our in -house manufactory in Saarland, Germany, bottled and gently packed by the specialist. We carefully developed the recipe, the
Histaming content tested and high -quality raw materials selected. The flours for the Pfundskerl come from regional and fair cultivation.
Our partner mill personally knows many of the farmers and relies on long -term partnerships with the growers. This also includes visits in the fields, in which our partner mill can get an idea of ​​the quality and the optimal ripening and harvest time. From the field to the bag, everything can be tracked very transparently. As soon as the flour arrives, they are lovingly put together in the Histaminikus Manufaktur by hand and mixed in the drum mixer. Our employees
With passion, ensure that the Pfundskerl is packed and locked by hand in the bags. Real manual work is still very important at Histaminikus.