Our 12kg Bread Mixes are Non-Yeasted - you add the necessary yeast as detailed below: 1kg of Wright's Multi Grain Bread Mix 585ml - Water 30g - Yeast * * This is using fresh yeast - if using dry then please use half the quantity. METHOD: Place all the above ingredients into a bowl. Mix together to form a well developed (silky) dough. Rest dough for 5 minutes prior to initial cutting and moulding into desired size (s). Rest for a further 10-15 minutes prior to final moulding and shaping. Cover with oiled polythene or a damp cloth. Prove for 45 - 60 minutes in a warm place or until doubled in size. Remove cover and bake at 230°C (450°F), Gas Mark 7 for 30 minutes for a loaf, 15 minutes for rolls.
- Allergy Advice
“I have had a Panasonic for over 4 years, it is used 5 out of 7 days per week. I haven’t bought a loaf of bread since 2005. I have an AWT one, bought cheaply on Bid tv, on standby in case my overworked Panasonic dies. Can I just say how wonderful Wrights mixes are and speed of delivery is unbelievable. I made the Italian Almond Rusks yesterday – they went in no time. I of course called them Biscotti not Rusks. I also love all the different recipes you provide for each mix. 3 of my friends have rescued their bread makers from garages and attics, since trying my Wrights mixes. Happy Baking.”Sylvia Fraser
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Kibbled Malted Wheat (9%), OatFlakes (5%), Rye Flour, Malt Flour (Wheat and Barley), Golden Linseed (2.5%), Sugar, Salt, Cooked KibbledRye (1%), Poppy Seeds (1%), Brown Linseed (0.8%), Sunflower Seeds (0.6%), Chickpea Flour, Barley Flakes (0.4%), Dextrose, Flour Treatment Agent: Ascorbic Acid.
Typical Values As Sold Per 100g
ENERGY 1457kj / 350kcal
(of which Saturates) 0.5g
(of which Sugars) 4.5g
For all allergens. including cereals containing gluten see ingredients in bold.