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Sliced rustic bread with Mix pane ai semi

Total time
1 Hours 55 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
50 Minutes
Rest time
60 Minutes


3 pcs.

1000 g Miscela per pane ai semi senza glutine
950 ml water
30 g compressed yeast
30 g salt
80 ml extra virgin olive oil or sunflower oil
50 g honey


MIXING TIME* Combine all the ingredients in the mixer on a medium-high speed for 6 min.

SHAPING Divide the dough and place in tins.

PROOFING Leave to proof at 35 °C for 60 min. or until the dough has doubled in volume.

BAKING* In a static oven at 210 °C for 20 min., then reduce to 190 °C for a further 30-40 min. with valve open for final 10 min.

In a fan oven at 190 °C for 20 min., then increase to 200 °C for a further 20-25 min. with valve open final 10 min.

*Recipe to be adapted according to method and equipment used.
Baking mix multigrain bread gluten free
Ideal mix for making gluten-free cereal rolls. Linseed, sunflower and sesame seeds give the bread a delicious nutty flavour. Easy to use, will give exciting results! Suitable for those who avoid gluten in their daily diet.

3500 g