Oats are a regional superfood, full of valuable nutrients. The cereal grain has an impressively high fibre content, plant protein, high-quality fats, B vitamins and iron. Still, it is not always used to its full potential in the bakery. Muesli bread, Steirer bread and Urkorn granola cookies by backaldrin are good ways to give it the place it deserves.

Muesli bread, the new breakfast speciality from backaldrin, ensures a good start to the day. The base, Muesli Bread Mix, contains a special muesli mixture for bread, which includes oat, wheat and spelt flakes, puffed maize, rye, citrus fibre, apple juice powder, coconut flakes and chokeberry pomace. The result is a balanced blend with a high fibre content, which keeps you fuller for longer, and gives you the energy you need to get things done. Muesli bread is great as sliced bread or as bars – perfect for breakfast on the go. It offers impressive fresh-keeping and, as sliced bread, is also suitable for pasteurisation.

Muesli on hand

In the basic recipe, only the addition of milk or water is required. backaldrin master bakers recommend the use of milk for that “extra something” – after all, classic muesli is also best enjoyed with milk.  Made with almond milk, there’s nothing to stand in the way of vegan enjoyment. Other ingredients – like candied or dried fruit, nuts or chocolate – can be added to the basic mixture to create individual flavours to suit any taste.  The backaldrin master bakers offer three recipes: nut-raisin, chocolate-milk and banana-milk.

Trusted taste of tradition

backaldrin’s Steirer is an extremely juicy mixed rye bread with the familiar taste of traditional breads. The lightly tart, fruity aroma is rounded off well by malty notes. In the basic recipe, made with liquid or dried sourdough from backaldrin’s BAS range, one part of SteirerMix is added to one part of flour. Of course, individual acidification using one’s own sourdough is possible too. The master bakers have also developed a recipe using backaldrin’s Avena-SojaMix as the soak-piece. Here the benefits of oats are combined with the goodness found in the Steirer, promising pure enjoyment with spelt and rye. Best results are possible both in direct processing as well as in the Slow Dough® method. The resultant dough is also perfect for production lines. A rustic and strongly baked crust whets the appetite for traditional bread enjoyment, while the juicy yet firm crumb ensures excellent fresh-keeping over a number of days.

Sweet oat delight

UrkornCake Mix by backaldrin is extremely versatile: even a wide variety of cookies can be turned out quickly and easily. With just the addition of butter and egg, the delicately sweet, nutty trilogy of ancient grains can be used to create bite-sized delights in next to no time. Creativity knows no limits with the individual creations that can be conjured up. backaldrin’s master confectioners have also used oats in deliciously tempting recipes, like Urkorn Granola Cookies and Urkorn Power Cookies. Oatmeal, cranberries and other ingredients complete these ancient grain creations. Find out more about the superfood oats in November’s nutrition tip and snack of the month at www.kornspitz.com.

All recipes and further information on the products can be found in the baking consultancy.