Baking mix 7-seed mill bread, gluten-free, 500 g

It's as simple as that:

Ingredients: 1 sachet. Dry yeast and 500 ml lukewarm water

Classic preparation
1. mix the contents of the packet, yeast and lukewarm water briefly with the dough hook to form a smooth dough.
2. push the dough together in the bowl with moistened hands or a dough scraper. Place on a baking tray lined with baking paper or in a greased loaf tin (25 x 10 cm).
3. smooth out the bread with moistened hands or a dough scraper and shape into a round. Tip: Sprinkle with 3-4 tablespoons of seeds before baking.
4 Cover the bread and leave to rise in a warm place for 30 minutes. Preheat the oven to 250 °C (top/bottom heat).
5. bake the bread in the oven at 250 °C for 10 minutes at medium height, then reduce the baking temperature to 220 °C and bake for a further 50 minutes.

Preparation in the bread maker
1. first add 525 ml cold water, then the mill bread mix and 1 packet of dry yeast to the baking tray.
2. loosen the dough from the edges with a dough scraper 1-2 times during the kneading process so that it mixes optimally.
3. if possible, bake in the fast program on the "dark" setting.