Our 12kg Bread Mixes are Non-Yeasted - you add the necessary yeast as detailed below: 1kg Wright's Rye Bread Mix 665ml - Water 15g - Yeast * * This is using fresh yeast - if using dry then please use half the quantity. This is a flexible rye mix containing 40% rye. With this mix it is possible to make a traditional rye or a light textured rye loaf from the same mix. The mix is easy to use, produces a good quality texture and flavour with an excellent shelf life. METHOD: Place all the above ingredients into a bowl. Mix together to form a well developed (silky) dough Rest for 5 minutes prior to initial moulding and shaping into desired size (s). Rest for a further 10 - 15 minutes prior to final moulding. Cover with oiled polythene or a damp cloth. Prove for 45 - 60 minutes in a warm place or until doubled in size. Remove cover then bake as normal at 230°C (450°F) Gas Mark 7 for 30 minutes for a loaf, 15 minutes for rolls. Tip : The loaf will sound hollow when tapped on the base, if baking is complete.
- Allergy Advice
“Dear Debbie, I recently tried the lime and coconut cake from this month on you calendar. It was delicious. Two problems with it. Everyone who had a piece wanted a second slice and the recipe. Also, it was so light , moorish and crumbly. that I couldn’t resist eating up all the crumbs. Definitely a winner. One of your best recipes yet, (and that is saying something!!!!!) Roma”Roma Chapman
Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Rye Flour, Kibbled Rye, Wholemeal Wheat Flour, Rye Meal, Salt, Lactic Acid, Malted WheatFlour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Chickpea Flour, Ground Caraway, Emulsifier: E472e, Malt Extract (Malted Barley, Water), Dextrose, Acidity Regulators: E262, E341, Flour Treatment Agent: Ascorbic Acid.
Typical Values As Sold Per 100g
ENERGY 1395kj / 329kcal
(of which Saturates) 0.4g
(of which Sugars) 1.3g
For all allergens. including cereals containing gluten see ingredients in bold.