Ingredients
INGREDIENTS: Wheat Flour [Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin], Dried Durum Wheat Sourdough (3.5%), Yeast Powder, Salt, Sugar, Flour Treatment Agent (Ascorbic Acid).
Nutrition information
| Typical Values | Per 100g | One slice (94g) |
|---|---|---|
| Energy | 1002kJ / 236kcal | 941kJ / 222kcal |
| Fat | 0.8g | 0.7g |
| Saturates | 0.2g | 0.2g |
| Available Carbohydrate | 47.4g | 44.6g |
| Sugars | 3.7g | 3.4g |
| Fibre | 2.6g | 2.5g |
| Protein | 8.6g | 8.1g |
| Salt | 1.14g | 1.07g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When prepared according to instructions. | - | - |
Dietary information
Allergy Information
Preparation and Usage
Cooking Time: 15-25 minutes
Method: Oven
You will need:
500g White Bread Mix
350ml Warm Water
Hand Baking Method:
1.Add the bread mix and luke warm water into a bowl.
2.Using a mixer with a dough hook, mix for 8 minutes (or knead by hand for 10 minutes) until a smooth dough is formed.
3.Place dough into an oiled bowl, cover with a damp cloth or loose oiled cling film and leave in a warm place until doubled in size.
4.Turn out onto a floured surface, shape as one large or two smaller loaves.
5.Place on a baking tray and leave to rest for 30 minutes.
6.Dust with flour and lightly cut with a sharp knife.
7.Place into a pre heated oven and bake for 240C/220C Fan/ Gas 9 15-25 minutes until golden brown. The loaf should sound hollow when tapped on the base.
Why not try placing the dough into the fridge after its final rest, for 3-4 hours or overnight. Bake straight from the fridge for a crusty yet chewy sourdough style crust.
Bread Machine Method:
1.Add the bread mix, water according to your bread machine's manufacturer guidelines.
2.Refer to manufacturers guidelines to confirm the capacity and mix on basic dough setting to scale and bake as per instructions above.
3.Or mix and bake on basic setting within the bread machine.
Storage
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