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This mix contains eight types of grains and seeds, which give this bread its distinctive taste. You can also add ingredients of your own – such as sultanas, nuts and apple to make a delicious muesli loaf. Simply add water and follow the instructions for delicious fresh bread, rolls and pizza bases.
For Machine or Hand Baking, High in Fibre, With Seeds and Grains, Simply Add Water, Baking Success Guaranteed, Suitable for Vegetarians
Storage
Store in a cool, dry place.
Best Before: See date on top of pack.
Freezing: This baked product is suitable for home freezing when cooked as instructed.
Preparation and Usage
Mixed Grain Bread Recipe (Makes 1 loaf or 10 rolls) All you need is: 500g Wright’s bread mix and 300ml of lukewarm water. Hand Baking 1. Place mix in a bowl or food mixer, add water and mix together for 5 minutes to form a ball of dough. 2. Place the dough on to a floured surface and leave for 5 minutes. Knead and stretch for 2 minutes. Mould into a ball, rest for 5 minutes. 3. Shape the dough and place on to a greased baking tray or into a large (2lb) loaf tin. (For rolls divide into 10 small balls.) Cover with a damp cloth or clingfilm and leave to rise in a warm place until the dough has doubled in size for 30-40 minutes. Pre-heat the oven to 230?C (450?F) or 210?C (410?F) for fan assisted ovens or Gas Mark 8. 4. Uncover and bake in the oven for about 30 minutes for a loaf, 15 minutes for rolls, until golden brown and sounds hollow when you tap the base. Turn out and cool on a wire rack. Machine Baking Add the bread mix and water according to the following size machines: Machine Size: 400g (1lb), Bread Mix: 250g, Water: 150ml Machine Size: 600g (1.5lb), Bread Mix: 350g, Water: 210ml Machine Size: 800g (2lb), Bread Mix: 500g, Water: 300ml Consult your bread making machine manual to confirm the capacity and bake on Rapid or Normal setting. Our mixes generally work best on programme settings up to 3 hours. For more details: www.wrightsflour.co.uk
Recipes
Mixed Grain Bread Recipe
(Makes 1 loaf or 10 rolls)
All You Need Is:
500g Wright’s bread mix and 300ml of lukewarm water.
Hand Baking
1. Place bread mix in a bowl or food mixer, add water and mix together for 5 minutes to form a ball of dough.
2. Place the dough on to a floured surface and leave for 5 minutes. Knead and stretch for 2 minutes. Mould into a ball, rest for 5 minutes.
3. Shape the dough and place on to a greased baking tray or into a large (2lb) loaf tin (for rolls divide into 10 small balls). Cover with a damp cloth or loose cling film and leave to rise in a warm place for 30-40 minutes until the dough has doubled in size. Pre-heat the oven to 230?C (450?F) or 210?C (410?F) for fan assisted ovens or Gas Mark 8.
4. Uncover and bake in the oven for about 30 minutes for a loaf, 15 minutes for rolls, until golden brown and sounds hollow when you tap the base. Turn out and cool on a wire rack.
Machine Baking
Add the bread mix and water according to the following size machines:
Machine Size: Bread Mix, 400g (1lb): 250g, 600g (1.5lb): 350g, 800g (2lb): 500g
Machine Size: Water, 400g (1lb): 150ml, 600g (1.5lb): 210ml, 800g (2lb): 300ml
Consult your bread making machine manual to confirm the capacity and bake on Rapid or Normal setting. Our mixes generally work best on programme settings up to 3 hours.
Package Type
Bag
Recycling Information
Pack – Recyclable
Other Information
Full Product Name:
Mixed Grain Bread Mix
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Kibbled Malted Wheat (7%), Oat Flakes (5%), Rye Flour, Malt Flour (Wheat and Barley), Golden Linseed (2.5%), Dried Yeast, Wheat Gluten, Sugar, Salt, Kibbled Rye (1%), Poppy Seeds (1%), Brown Linseed (1%), Chickpea Flour, Sunflower Seeds (0.5%), Barley Flakes (0.4%), Emulsifier: E472e, Dextrose, Flour Treatment Agent: Ascorbic Acid, Wheat Starch, Enzyme: Alpha Amylase
Dietary Information
Contains Barley, Contains Oats, Contains Rye, Contains Wheat
| Case Size | 5 |
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