Malsena Flour Mix for Black Bread 0.5kg
Ready-to-bake mix for traditional dark rye bread. Dry yeast included. Makes one loaf from 500 g — just add water. Malsena, Lithuania.
Malsena Flour Mix for Black Bread
Traditional Lithuanian rye bread — ready to bake in under two hours.
Lithuania · Malsena · 500 g
What it is
Malsena’s black bread mix combines rye flour, wheat flour, rye sourdough, and caraway seeds in one pre-measured pack. Add water, prove the dough, and bake — dry yeast is included. The result is a dense, fragrant loaf with the slightly sour crumb that defines traditional Eastern European dark bread.
Ingredients
Rye flour, wheat flour, heat-treated wheat flour, sugar, rye sourdough, dry yeast (contains whey powder, gelatinised corn starch, soy flour, acidity regulators: citric acid, acetic acid), caraway seeds, salt, whey powder, wheat fibre, emulsifier sorbitan monostearate.
Nutrition (per 100 g)
| Energy | 1366 kJ / 324 kcal |
| Fat | 1,9 g |
| of which saturates | 0,4 g |
| Carbohydrates | 60,4 g |
| of which sugars | 16,3 g |
| Fibre | 13,4 g |
| Protein | 9,5 g |
| Salt | 2,7 g |
Allergens
Contains gluten (wheat and rye), soy, milk (whey).
How to bake
Combine the dry mix with the enclosed yeast sachet. Add 400 ml of warm water and mix until uniform. Transfer to a greased or paper-lined 1.5-litre loaf tin. Prove at 30–35°C for 40–60 minutes. Bake at 200°C for 40–45 minutes. Brush the hot crust with a little water, cover with a cloth, and cool before slicing.
Just add water — fragrant rye bread straight from your own oven.
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