A Rye Smile

Dark Rye Bread Mix - 1kg

£3.00

In stock

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This is seriously flavoursome bread mix made using our own freshly-milled wholegrain flour. It combines roasted malts with super seeds so you can create a rye bread with a difference.

So what exactly is the difference? Well, this is a rich, complex and crunchy wholegrain mix. As you'd expect it's a great source of fibre as well as protein. But it's also full of character. You're left with a truly memorable loaf, for all the right reasons. Tastier as toast? That's down to you.

Rise & Shine! To help your loaves rise above the rest we don’t add yeast to the mix. But instead we’ll include a couple of sachets so it keeps fresh and ready to get to work.

Rye, the grain of the people, thrives in poor soil. How? By adapting its deep root system to grow in areas considered too cold or wet for other grains, even helping to prevent soil erosion. Scandinavians and Eastern Europeans know a thing or two about Rye. It's clever stuff.

How to make your loaves

In each bag you’ll find 2 x 500g of delicious bread mix, but you’ll also need to add 6g yeast and 285ml of water for each loaf.

Mix

7 mins

Knead

2 x 3 mins

Shape

2 mins

Prove

60 mins

Finish

2 mins

Bake

35 mins

Baking by hand

In a bowl add bread mix, yeast and tepid water. Mix to form a soft dough, ensuring no dry lumps remain. Leave to rest for about 7 minutes.
Knead for 3 minutes, mould into a ball then leave to rest for 7 minutes.
Tip:
Use a food mixer to combine ingredients and knead the dough.
Repeat step 2 once more before shaping the dough and placing in an oiled 2lb tin or baking tray.
Tip:
Instead of flouring your work surface try using floury hands. Keep hand-dough contact as fleeting as possible, this will help prevent any sticky problems.
Loosely cover with film/damp cloth and leave in a warm place to rise for 50-60 minutes or until doubled in size.
Uncover and bake in a preheated oven for 30-35 minutes at 220°C (fan 205°C, gas mark 8).
Remove from tin and cool on a wire rack.
Tip:
To test if a loaf is baked, tap on the underside, if it sounds hollow it’s done.

Using a bread machine

For an 800g loaf/machine capacity add ingredients listed above to your bread machine and select appropriate programme.
Refer to your manual for information on size, settings and specific programmes as performance can vary between brands.
Tip:
For many bread machines the basic/normal setting works best. Rapid settings do not work particularly well, with the exception of the Panasonic.
When the programme ends always remove the bread from the pan straight away and leave to cool on a wire rack.

Storage

Store in a cool dry place. Reseal bag after use.

Suitable for

Suitable for Vegetarians, Vegans, Kosher Diet, Halal Diet.

Ingredients

Wheat Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Rye Flour (19.7%), Sunflower Seed, Pumpkin Seed, Yellow Linseed, Barley Malt Extract, Wheat Protein, Salt, Rye Sourdough (1%), Malted Barley Flour, Emulsifier: E472(e), Antioxidant: Ascorbic Acid

For allergens see ingredients in bold.

Allergy advice

May contain traces of soya.

Typical Values	per 100g of mix	per 100g of loaf
Energy	1588kJ / 377kcal	1123kJ / 267kcal
Total fat	8.1g	5.7g
of which saturates	1.4g	1g
Carbohydrate	58.8g	41.3g
of which sugars	4.3g	3g
Fibre	6.5g	4.8g
Protein	14g	10.2g
Salt	1.9g	1.3g

Use your loaf

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