Grill bread - smoky paprika rub
The intense red Pimenton de la Vera Doux impresses with its mild, stimulating bittersweet and noble smoky taste. Profound and very harmonious in all shades. Grill bread smoky Papirka Rub stands for a classy smoky pleasure. Our smoky paprika Rub gives the grill bread with its finely tuned spices the optimal taste - whether as a spice mixture for the crust or as a BBQ injection.
vegan, palm oil free and sugar free
Goes perfectly with beef, pork, veal, fish, vegetables, chicken, lamb and seafood
The special thing: the rub
Our perfectly created rub is in a small sack and is on top when you open the can. The rub gives the bread a special taste and is spread on the bread before going into the oven or on the grill.
The rub can also be used to marinate meat, vegetables or grilled cheese. Place meat, vegetables or grilled cheese on the grill and brush with the rub!
Ingredients 100% from Austria!
We only use ingredients that come from Austria. We make sure to use regional and sustainably grown products - of course only the flours from our Stöber mill.
Of course, we also do without the use of genetic engineering, artificial flavors as well as colors and preservatives.
The grilled bread with smoky paprika Rub consists of the following ingredients:
- wheat flour
- spelled flour
- pepper flakes
- dry yeast
- Garlic granules
- tomato flakes
- Tomato-based grill sauce with smoky aroma
1 baking mix gives 4 pieces of grilled bread or approx.1,000g bread
Net quantity 757g
Average nutritional values ??for 100g grilled bread:
- Energy 1482 kJ / 349 kcal
- Fat 1.7 g (of which saturated fatty acids 0.4 g)
- carbohydrates 72 g (of which sugar 1.5 g)
- fiber 4.8 g
- Protein 9.7 g
- salt 1.9 g
Remove the rub (small spice ball) from the paprika flakes and crumble it in a small bowl with your fingers. Add 5 tablespoons of apple juice, beer or water, stir and set aside.
Place the remaining baking mixture in a bowl, add 450 ml of water (see water line on the bottle) and knead the dough by hand, with a food processor or TMX for approx. 3 minutes.
Cover the dough and let it rest in the bowl at room temperature (~ 24 ° C) for 20 - 30 minutes.
Knead the dough briefly and bring it into the desired shape (tip: a little flour helps with the shaping).
Cover and let rest for another 20 minutes at room temperature.
Preheat the oven (top-bottom heat) or grill to 230 ° C.
Mix the rub into a creamy (spreadable) consistency. Tip: small pieces may be included!
Brush bread with rub (alternatively with water).
Oven: Place the bread on a baking sheet covered with baking paper. Bake at 230 ° C for 10 minutes, then switch down to 190 ° C and bake again for about 15 minutes.
Griller: Place the bread at 230 ° C directly on the wire rack - indirect heat, close the lid, close the ventilation slide and bake for about 20 minutes.