Old Bohemian rye gingerbread - Semix 540g

Product detailed description

Loose mix for preparing rye gingerbread. Rye flour is the original old Bohemian raw material for making gingerbread. Fluffy, non-sticky dough. Excellent volume. Gingerbread stays soft for a long time. Quick and easy to prepare. The mix is also suitable for baking traditional gingerbread. Versatile use - the finished dough can be baked on a baking sheet, in a bread pan or as muffins. Instructions for use We need: 3 eggs 30 ml of oil 200 ml of water Preparation: 1. Pour the contents of the bag with the dough preparation mix into a bowl and add the eggs, measured water and oil. Beat everything thoroughly with an electric whisk until smooth. 2. Pour the dough onto a greased, floured baking sheet (30 x 40 cm) or into a loaf tin approx. 26 cm long and bake in a preheated electric oven for approx. 15 - 20 minutes (30 - 40 minutes in a loaf tin) at a temperature of 160 - 170 °C. When baking, respect the experience of your own oven. 3. After cooling, you can spread the gingerbread with jam or decorate it according to your imagination with nuts, coconut, etc. RECIPE FOR GINGERBREAD We need: 80 g honey (liquid) 50 g soft butter 2 eggs (size M) + 1 egg for brushing Preparation instructions: Pour the contents of the bag into a bowl, add the eggs, honey and soft butter. We make the dough, which we let rest in the refrigerator for 24 hours. Then, on a floured rolling pin, roll out a sheet of dough about 4 mm thick, from which we cut out various gingerbread shapes. Bake in a preheated oven at 175 °C for about 8 minutes. Immediately after baking, lightly brush with beaten egg. After cooling, decorate with icing. When baking, respect the experience of your own oven.

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