The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


finnutcha's picture


Hi everyone :)

I studied to bake a bread for one year and last month i went to Switzerland and bought 2 packages of flour there but I don't know how to cook because there is no english infomation on the packages so i type it all and translate it on google.

here is what i got

Wheat flour (semibiancabigia), 14% seeds (linseed, sunflower, sesame), segake flour, oatmeal, salt, dried yeast, wheat gluten, sugar, dried sour dough rye wheat germ, emulsifiers (E322), enzymes (amylase).
Total content of salt: 1.8%


this mixture already contains the yeast and all the necessary ingredients for a crunchy bread prepro seeds. Just add water and you're done!


Recipe: mixing by hand: (vslori indicative):
Mix the contents of the package basin. 3 dl of water (30 c) and work the dough by hand or with the mixer for approx. 8 min. until the dough is elastic. Place the dough in a bowl and let stand for 40 coprore min .. form a single piece or more pieces (round or elongated) and arrange on a pan lined with baking paper. Cover again and let rise for 30-40 minutes .. brush the dough with water and record it with a knife. Bake in preheated oven at 230 C. after about 15 minutes reduce the temperature to 190 C (oven-heated: 170 c)

Cooking time:
1 large bread: approx. 45-50 min.
2 small loaves: approx. 35-45 min.
8 small rolls: approx. 25 min.

Preparation with a bread machine:
Pour into a container the contents of the package, about 3.2 dl of water (30 c) and choose the cooking program.

Store in a cool dry place (not refrigerator). Always replace the pack after opening or store the content in a jar Provista

(I'm sorry for some error spelling)


And I wonder if I could create steam when I bake or not and is anyone have a better method of how to cook it?


here is the picture of the flour that i bought



cranbo's picture

The baking method seems accurate, because it already has all the ingredients in it, including yeast and salt. 

Yes, you can use steam when you bake this, of course it will result in a harder, crispier crust. 

One tip: follow the dough's actual rising, not the given times, which are probably close but a very general estimation.  Let the dough rise in a large glass container. You want the first rise to just about double, and the 2nd rise after shaping to not quite double...use the "poke test" to determine if the finished, shaped dough is ready. It may take 40 minutes, it may take 30, it may take 50...just pay attention and let the dough tell you when it is ready!

Good luck!

finnutcha's picture

here is the picture of the flour that i bought ... i hope it would be clearer to understand

and thank you cranbo :)

Barbarat's picture

Hi, I am from Switzerland. This bread looks jummy.  Would not know what kind of flour segake might be. Would you type it here the german way? Good luck with your bread!

Mini Oven's picture
Mini Oven


Weizenmehl (Halbweiss, Ruch), Körner 14% (Leinsamen, Sonnenblumenkerne, Sesam), Roggenmehl, Hafermehl, Kochsalz (1,8%), Trockenhefe, Weizenkleber, Zucker, Roggensauerteig getrocknet, Weizenkeime, Emulgator (E322), Mehlbehandlungsmittel (E300), Enzyme (Amylasen).


100g enhalten
Energie in kJ 1490
Energie in Kcal 356
Natrium 0,70g
Nahrungsfasern 6g
Gesättigte Fettsäuren 1g
Fett 8g
Zucker 2g
Kohlenhydrate 54g
Eiweiss 16g


Enthält: Sesam,Gluten

Allgemeine Informationen

Beschreibung: Mit Hefe. 500g.

Lagerung: Trocken und kühl (nicht im Kühlschrank) aufbewahren. Nach dem Öffnen wieder gut verschliessen oder Inhalt in einer Vorratsdose aufbewahren.

Unfortunately no instructions but the ones you came up with sound good.  :)

cranbo's picture

"Wheat flour (half white, not sure what "Ruch" refers to), grains 14% (linseed, sunflower seeds, sesame seeds), rye flour, oat flour, salt (1.8%), dry yeast, wheat gluten, sugar, dried rye sourdough, wheat germ, emulsifier (E322), flour treatment agent (E300) , enzymes (amylases)."

The "segake" flour is rye flour. 

Juergen Krauss's picture
Juergen Krauss


As far as I understand,

Ruchmehl is the leftover, after the inner part of the grain has been extracted.

It seems to be simolar to a German Type 1050, something inbetween wholegrain and white flour


finnutcha's picture

I baked it yesterday and it was very very good, a little bit too salty though.

I love this bread !


Thanks for every suggestion by the way, does anyone has a recipe of this bread ?

Mini Oven's picture
Mini Oven

too salty and add a good dose of my favorite regular flour to increase the dough & reduce the salt, adding water as needed.  Pre-mixes are very handy at camp outs.