Our 12kg Bread Mixes are Non-Yeasted - you add the necessary yeast as detailed below: 3kg of Wright's Spelt Bread Mix 1.560g - Water 90g - 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 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. Tip : The loaf will sound hollow when tapped on the base, if baking is complete.

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“Just to say many thanks for your excellent service my goods arrived today. Very best wishes to you all. ”

Pete Jones


Spelt Flour, Wholemeal Spelt flour, sunflower seeds, coarse spelt, brown linseed, golden linseed, dried wholemeal spelt sourdough powder, salt, malt extract (barley malt, water), Maltodextrin, Emulsifier E471, Grape concentrate, spices, flour treatment agent E300

Typical Values                                           As Sold Per 100g

ENERGY                                                    171kj / 372kcal
FAT                                                             8.7g
(of which Saturates)                                0.6g
CARBOHYDRATE                                  59.2g
(of which Sugars)                                    0.9g
FIBRE                                                       4.7g
PROTEIN                                                 14.8g
SALT                                                         1.9g

For all allergens. including cereals containing gluten see ingredients in bold.