Description
Wheat from only the best growing regions
Czelli flours are made from selected, non-GMO, Hungarian wheat using traditional milling methods. We believe the true soul of fresh-baked goods is quality flour, time, and care — so we created our flour blends with the expertise of Hungarian master bakers, so your kitchen can easily become your own bakery.
Your own bakery at home
With our flour blends, you can make fresh, fragrant baked goods at home — simply and reliably.
A dependable foundation for baking success at home
Natural ingredients, consistent quality, and carefully inspected raw materials help you put delicious, successful homemade baked goods on the table — no experimenting required.
Quality isn't a promise — it's the baseline
At Czelli Mill, quality is fundamental. In our own laboratory, we test every batch of wheat and flour from the arrival of the raw material to the packaging of the finished product, and our experienced millers carefully oversee every step of production.
Clean, consistent, and flawless Hungarian flour
That's how clean, consistent, flawless Hungarian flour gets into every bag — flour that truly feels good to bake with, whether you're making bread, kalács, pogácsa, or other homemade baked goods.
A more mindful, circular approach
We care about sustainability too: we make use of every part of the wheat, and our operations are supported by energy-conscious solutions and a solar park. So Czelli flour isn't just a more natural choice in the kitchen — it's also part of a more mindful, circular approach.
Not recommended for people with gluten sensitivity.
| Average nutritional value per 100 g of product | |
| Energy | 1449 kJ / 346 kcal |
| Fat | 4.58 g / of which saturated fatty acids 0.6 g |
| Carbohydrate | 55 g / of which sugars 1.2 g |
| Fiber | 8.9 g |
| Protein | 16.7 g |
| Salt | 1.9 g |
| Contains | cereal (gluten) |
| Best before | 4 months |
| Ingredients | whole wheat flour (48%), wheat flour (BL-55, 32%), vital wheat gluten, sunflower seeds (3.5%), edible flaxseed (3.5%), oat flakes (2.5%), table salt, ground wheat malt, powdered sourdough [milled rye], dried yeast, sugar, ground rye malt, roasted ground barley, enzymes (contains gluten), flour treatment agent:ascorbic acid. Produced in a facility that also processes egg, soy, sesame, milk-based products, and tree nuts. Store in a cool, dry place, protected from light. |
Recipe
Multigrain Bread Recipe
Make a satisfying, seed-packed homemade loaf with a crusty crust using Czelli Multigrain Bread Flour Blend. Easy to put together, it can be made in the oven or in a bread machine.
Ingredients
Instructions
1. Place the ingredients in a mixing bowl and knead into an elastic dough in a few minutes. It comes together easily with a stand mixer or by hand.
2. Cover the dough and let it rest for 30 minutes.
3. Shape the dough into a loaf: first round it, then after a 3-minute rest, shape it long or place it in a baking tin. We recommend baking it in a tin.
4. Place the shaped loaf on a parchment-lined baking sheet or in a baking tin. Brush the surface with water, then, depending on your kitchen temperature, let it rise covered for 50–60 minutes.
5. After proofing, brush the surface with water again and score it with a sharp knife.
6. Place the dough in a preheated oven on conventional (top-and-bottom) heat, at about 220 °C (425 °F).
7. Once the dough is in the oven, reduce the temperature to about 205 °C (400 °F), depending on your oven, and bake for 35–40 minutes.
8. After baking, brush the still-hot loaf with water. Once fully cooled, after about 3 hours, slice it and enjoy.
Can also be made in a bread machine
Add 500 g Czelli Multigrain Bread Flour Blend and 300 g lukewarm water to the bread machine, then start the baking program for a 750 g loaf.
