It's so easy to bake 4 pieces of grilled bread or approx.1.000g bread:

1. Remove the rub (small ball of spice) from the paprika flakes and crumble with your fingers in a small bowl. Add 5 tablespoons of currant juice, beer or water, stir and set aside.
2. Pour the remaining baking mixture into a bowl, add 450 ml of water (see water line in the can) and knead the dough by hand, the food processor or TMX for about 3 minutes.
3. Cover and let the dough rest in the bowl at room temperature (~ 24 ° C) for 20 - 30 minutes.
4. Knead the dough briefly and shape it into the desired shape (tip: a little flour will help shape).
5. Cover and leave to rest for another 20 minutes at room temperature.
6. Preheat the oven (top-bottom heat) or grill to 230 ° C.
7. Mix the rub to a creamy (spreadable) consistency. Tip: small pieces may be included!
8. Brush bread with the rub (alternatively with water).
9. oven: Place grilled bread on a baking sheet lined with baking paper. Bake at 230 ° C for 10 minutes, then switch down to 190 ° C and bake for another 15 minutes.
   Grillers: Place grilled bread directly on the wire rack at 230 ° C - indirect heat, close the lid, close the ventilation slides and bake for about 20 minutes.