Put 400 g of Multigrain Bread Mix and 7 g of di-go dry yeast in a bowl and mix.
Add 320 g of warm water and mix with a wooden spoon (or mixer with spiral attachments) for about 2 minutes.
Place the dough in an oiled loaf pan and brush with oil (add toppings if desired).
Leave covered in a warm place for 25 – 35 minutes.
Place the pan in a preheated oven at 210 – 220°C (both heating elements) on the lower rack.
Bake for 35 – 45 minutes.
Remove the baked bread from the pan and let it cool.
Put 240 g of cold water in the container.
Add 400 g of Multigrain Bread Mix and 7 g of di-go dry yeast.
Select the whole grain bread program.
wheat flour T-550, seeds: sesame (3.5%), flax (3.5%) and sunflower (2%); millet (3.5%), wheat sourdough, iodized salt, gluten (wheat), swollen wheat flour, roasted malt (barley), yeast extract, acerola powder.
May contain traces of soy, eggs, milk, sesame and nuts.
Store in a dry and cool place in original packaging (at temperature up to 25°C).
