Sukrin Fiber Bread Mix 250gr
Healthier Fibre bread with sunflower seeds and pumpkin seeds Are you on a low-carb diet, gluten-intolerant or just generally concerned with a healthy diet? Then we’ve developed the perfect bread for you. You can use this bread mix to make your own low-carb bread that contains no gluten, milk or yeast. One slice of bread contains just 1 gram of carbohydrates and 65 calories, but a full 8.5 g of dietary fibre. That’s 94% less carbohydrates and more than 4 times the fibre of regular whole wheat bread. The high fibre content means that this bread will help you feel full for longer. Only 1 g of carbohydrate per slice! Gluten-, milk- and yeast-free
- Easy to make, no kneading required
Helps you feel full for longer
Simple preparation – no kneading or rising
All you have to do is add water to the bread mix, let the batter rest for 5 minutes, then shape the bread and place it onto a baking tray. The bread is succulent and tasty, doesn’t crumble and stays fresh for several days. It also freezes well. Tip: Slice the bread before freezing to make it easier to thaw in a toaster
|Per 100 g finished bread||kcal||protein||carbohydrates||fat||fibre|
|Funksjonell Mat Bread mix||163||9||3||8||21|
|Average wholemeal bread||225||9||43||2||4|
- Preheat the oven to 175 degrees Celsius.
- Pour the contents of the bag into a bowl, and add 300 ml of water.
- Mix well, and leave the batter to rest for about 5 minutes.
- Shape into bread or rolls with damp hands, and place onto a baking tray lined with parchment paper.
- Bake the bread for approx. 60-70 minutes, until golden. For rolls: about 25-30 minutes.
- Allow to cool completely on a rack.
- The bread is best stored wrapped in a bag in the refrigerator.
Net weight: 250 g. Yields approx. 530 g finished bread Shelf life: 18 months.
Nutrition per 100 g dry mix:
Calories: 350 | Protein: 18,6 g | Carbohydrates: 5,7 g (-of which sugar: 0 g) | Dietary fibre: 45,2 g | Fat: 18,0 g | Salt: 1 g
Makes great toast.
Add flavourings to the Healthier Fibre bread dough such as herbs, olives or sun-dried tomatoes. You can also make a sweet variant; just add some Sukrin Gold or Sukrin+, some dried fruit, and cinnamon.
There are many ways to add variety to the Healthier Fibre bread mix:
- Add finely-ground almonds for a slightly different taste to the bread. For 250 g bread mix you can add, for example, 100 grams of your preferred type of nut flour – just remember to add approximately 1/2 more water than the mix stipulates.
- If you feel like a sweet variation, you can add a little Sukrin, cinnamon and maybe also some dried fruit for delicious muesli buns or bread.
- You can also add finely-chopped sun-dried tomatoes, olives or dried herbs to the dough.
- Make focaccia bread from 1 kg bread mix, 3-4 tsp of rosemary, oregano and thyme (amount and herbs as you prefer), 10 dl water and 2 dl extra virgin olive oil. Knead the dough well. Spread out in a large deep baking pan. Drizzle olive oil over the dough, and sprinkle with good-quality salt. Bake for 60-70 minutes.
- Use the bread mix as pizza dough. Mix the dough as instructed on the package, then spread out flat over a lightly oiled baking sheet. Bake for about 15 minutes before adding your desired toppings and bake until the cheese has melted.
- The bread mix can be used to make healthy, high-fibre wraps. For this variety, you need slightly more water to make the mix easier to spread out. Shape small tortillas and place them on a baking sheet lined with baking paper. Bake for approx. 10 minutes at 200 degrees Celsius.
- You can also make hamburger buns with the bread mix.
- Toast the bread for a crispier texture.