Grilled bread - Sunny Rub
A real insider tip for all those who like to have the summer in the kitchen! As we all know, the feelings also go through the stomach. With Sunny Rub you get a sunny feeling home.
A finely tuned spice composition for our grilled bread for refining fish, shellfish, oysters.
Fits perfectly with light meat. It is also perfect for sauces, vegetable and stew dishes.
vegan, palm oil-free and sugar-free
Fits perfectly with salad, vegetables, chicken, veal, lamb, seafood and fish
The special thing: the Rub
Our perfectly created rub is located in a small bag and is located on top of the can when the can is opened. The rub gives the grilled breads a special taste and is coated on the breads before they go to the oven or griller.
The Rub can also be used to marinate meat, vegetables or grilled cheese. Put the meat, vegetables or grilled cheese on the griller and sprinkle with the rub!
Ingredients 100% from Austria!
We only use ingredients that come from Austria. We take care to use regional and sustainably grown products – of course only the flours from our Stöber mill.
Of course, we also do not use genetic engineering, artificial flavourings as well as dyes and preservatives.
The grilled bread with Sunny Rub consists of the following ingredients:
- Wheat flour
- Spelt flour
- Pepper flakes
- Dry baking yeast
- Garlic granules
- Tomato-based grill sauce with smoke flavour
1 baking mixture yields 4 pieces of grilled bread or approx. 1,000g bread
Net quantity 746g
Average nutritional values for 100g grilled bread:
- Energy 1482 kJ / 349 kcal
- Fat 1.7 g (of which saturated fat 0.4 g)
- Carbohydrates 72 g (of which sugars 1.5 g)
- Fiber 4.8 g
- Protein 9.7 g
- Salt 1.9 g
Remove rub (small spice ball) from the pepperflakes and crumble in a small bowl with your fingers. Add 5 tbsp pear juice, beer or water, stir and set aside.
Put the remaining baking mixture in a bowl, add 450 ml of water (see waterline on the bottle) and knead the dough by hand, food processor or TMX for about 3 minutes.
Leave the dough covered in the bowl at room temperature (24 °C) for 20-30 minutes.
Knead the dough briefly and bring it into the desired shape (tip: some flour helps with moulding).
Rest for another 20 minutes covered at room temperature.
Preheat the oven (upper-under heat) or grilltor to 230 °C.
Mix rub to a creamy (strokeable) consistency. Tip: small pieces may be included!
Sprinkle the loaves with the rub (alternatively with water).
Oven: Place the grilled bread on a baking sheet topped with baking paper. Bake at 230 °C for 10 minutes, then turn down to 190 °C and bake again for about 15 minutes.
Griller: Place grilled bread directly on the grate at 230 °C – indirect heat, close the lid, close the ventilation slider and bake for about 20 minutes.