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My bread is worthy for the whole world.
BAGELS
A bagel, also historically spelled beigel, is a bread product originating in the Jewish communities of Poland. It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked.PLANE BAGEL
What are the ingredients in a plain bagel?
ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, SUGAR, YEAST, WHEAT GLUTEN, SALT, CORNMEAL, CALCIUM PROPIONATE AND SORBIC ACID (TO PRESERVE FRESHNESS), MONOGLYCERIDES, CELLULOSE GUM, CITRIC ACID, XANTHAN GUM, SOY ...
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SESAME BAGEL
Unbleached all-purpose flour, instant dry yeast, salt, warm water, honey, vegetable oil, sesame seeds
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SUNFLOWER SEEDS BAGEL
Water, organic sprouted whole wheat flour, organic wheat flour, organic sesame seeds, organic cane sugar, organic sunflower seeds, organic vital wheat gluten, organic corn meal, yeast, sea salt, cultured wheat flour (wheat flour, bacterial culture), organic sunflower oil, enzyme, ascorbic acid.
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POPPYSEEDS BAGEL
Plain Bagel Enriched Unbleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Salt, Yeast, Molasses Powder (Molasses, Wheat Starch), Malted Barley Flour, Soybean Oil, Hydrolyzed Wheat Gluten, Ascorbic Acid, Enzymes, Poppy Seed Poppy ...
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WHOLE WHEAT BAGEL
WHOLE WHEAT FLOUR, WATER, WHOLE WHEAT, SUGAR, WHEAT GLUTEN, YEAST, WHEAT BRAN, CORNMEAL, SALT, CALCIUM PROPIONATE AND SORBIC ACID (TO PRESERVE FRESHNESS), MONO- AND DIGLYCERIDES, DATEM, CELLULOSE GUM, CITRIC ACID, XANTHAN GUM, MALTODEXTRIN, CORNSTARCH, ALGIN, SOY LECITHIN.
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WHOLE WHEAT & SEEDS BAGEL
Whole grain whole wheat flour including the germ, water, sesame seeds, sugar / glucose-fructose, wheat gluten*, yeast*, vegetable oil (canola or soybean), salt, cornmeal, calcium propionate, fumaric acid, malted barley flour, potassium sorbate.
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BREAD
SOURDOUGH
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a more sour taste and better inherent keeping qualities than breads made with baker's yeast, due to the lactic acid produced by the lactobacilli.
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WHOLE GRAIN SOURDOUGH
Water, sourdough starter, whole wheat flour, rye flour, white bread flour, spelt flour,salt.
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100% WHOLE WHEAT SOURDOUGH
100% hydration whole wheat starter, grams water, sea salt, organic whole wheat flour.
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CHALLA ( Challah ) BREAD
The dough is enriched with eggs and oil, while a few tablespoons of sugar add some sweetness.
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KROFNA Bread
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PAVLAKA CHEESE Bread
Pavlaka, Cheese, White flour, water, Yeast, Salt.
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CHOCOLATE SYRUP NUTS Bread
Nuts, Chocolate syrup, Wheat flour, Yeast, Water.
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NUTELLA BUTTER bread
Nutella, White flour, Butter, Yeast, Water.
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KAJMAK LJUTA PAPRIKA bread
Kajmak, Ljuta Paprika, Yeast, Wheat flour, Water.
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