Yes! The flour & seeds we use are always organic. We strive to find the best high quality ingredients. They are well chosen and whenever possible organic, as far as the price is economical and reasonable. Check also the ingredients list on the product pages for all details.

No. Our bread mixes do not contain any additives or preservatives to enhance dough development, extend shelf life or anything else. We even use plain sea salt without anti-caking agents.

Yes, all dry ingredients are perfectly pre-measured, so our bread mixes are ready-to-use. They contain organic flour, sea salt without anti-caking agents, non-GMO yeast in the perfect ratio for a long fermentation.

Usually you just need to add water. Single bread mixes or kits in a subscription may ask for some butter, oil or vinegar. Please read the instructions carefully before you start.

No. Every baking kit and bread baking mix contains the perfect amount of yeast.

No. Our value bags contain a double batch flour-mix. That said, the instructions on the back of the bag are for 1/2 of the bag content. Means, one recipe = 1/2 bag which makes for instance 2 WURZELBROT baguette. The bags are re-sealable so you can store the remaining bread mix for your next baking session.

We recommend filtered water, because of the softer taste and usually the elimination of chlorine. Use simply bottled water as an alternative. But yes, when nothing else is available you can also use your tap water.

No. We use organic flour made from grains. Real artisan bread means real flour. Nevertheless, thanks to a long fermentation and high quality flour some gluten-sensitive customers report that they’re able to eat those bread.

Our products are based on German bread tradition that stands for simplicity. We deliberatly choose organic ingredients and work without unnecessary additives. All regular bread mixes have a long fermentation approach to develop deeper flavor and help to ease digestion.
The use of minimal amount of yeast supports that fermentation while still leaves customers the choice to add their own active sourdough. A so called ‘Hybrid Loaf‘ is actually a long standing tradtion in artisan bakery for generations.

Traditional bread has always been about simple ingredients, not complicated processes. BREADISTA removes the measuring and ingredient preparation while keeping the hands-on experience and quality principles of artisan baking.

No, they are not tested for the use in bread machines. We do not recommend it! Our bread mixes are created to make your loaf/rolls easily by hand.

The pure hands-on time for our four bread mixes is only about 10-15 min of mixing, folding and shaping the dough. The long fermentation (8-24 hours depending on the recipe) happens on its own, so you can do you.

The mixes are specifically designed to ease the process and keep it simple. You do not need baking experience. Just trust the process and give it the time it calls for.

Yes, we tested all recipes that way. You don’t need convection. The temperature is more important, it should reach 430-500°F.

That little pan is the easiest way to produce steam when you don’t have a dutch oven. You need steam to get a better rise of the dough (‘ovenspring‘). You can fill the pan with cold water oder ice cubes for instance, right after you placed the dough into the oven. Mostly you have to take out the pan during after ~20 minutes to get a crispy crumb. (Please follow the recipe instructions.) Be aware and don’t burn yourself. This tactic may not work in all ovens equally.

That is actually the alternative to the steam pan in the oven. Just take a small spray bottle filled with filtered (or bottled) water. Spray the loaf or bread rolls and in general into the oven. Close the door immediately. Spray again after 5 min.
With this step you keep the dough surface moist and the rising will be better. When you don’t have a spray bottle, you can use a pastry brush. But be careful, don’t burn yourself!

Bread making is often not so funky like baking and decorating some cookies or muffins. Making bread rolls like Einback for hot dog buns (picture below), English muffins, monkey bread or pretzels are more likely to have some fun with kids. Just be aware of eating no raw dough. – Recipe inspirations can be found in our collection.


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It’s important that the bread loaf is totally baked through (93-98°C / 200-208°F). You can either measure for more accuracy (recommended for beginners) or, like a pro would do it, tap at the bottom. If it sounds deeply hollow it is usually baked through.
Let the loaf always completely cool down, at least 4-5 hours or even overnight. That way the flavor can set and the risk of ripping the crumb apart is minimized.

The oldschool way is simply placing it with the cut face down on a cutting board and cover it with a kitchen towel. You can keep it in the classic bakery paper bag, too. When you’re using a plastic bag, the bread crust will soften. Don’t close (!) the plastic bag as there is a risk of molding. Also, do not store your artisan bread in the fridge, the cold will dry out the loaf.
If you like to freshen up your bread or rolls, just place it on a rack on your push-down toaster. Once or twice every side.

A dutch oven is an cast iron or enamel pot with a lid. It’s the perfect way to develop steam and keep it inside the pot to get a perfect rise (ovenspring) of the loaf. Heat them up with the oven is crucial.

Of course. Just take a baking sheet or an iron (griddle) plate/pan, which you are using normally on the stove top. Heat them up with the oven. (Check the level of heat resistance!) Line it with parchment paper or sprinkle some coarse corn meal or flour on it.

Usually yes! Even when the Best-By-date is reached, you can still use the bread kit/mix. Depending on how you stored the bread mix (best is a dark, cooler place like a pantry; not the fridge!), the yeast may need a little bit longer to react. Just give it a bit more time.
When you’re 2-3 month or more over the BB-date, no worries, you can still try to get the best out of it. Just add 0.5-1 TSP of instant yeast to the main flour-mix.
Eventually you also have to adjust the amount of water, plus/minus 1-2 TBS water, because the flour could be drier.
Feel free to reach out to us in case you’re unsure on how to proceed with a bread mix when it passed the Best-By-Date.

That can actually have many reasons, there are different factors that could be at fault. Most often it is the time given to rise or the baking temperature.