Go with the Grain

Ancient Grains Bread Mix - 1kg
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Welcome to the honest goodness of ancient grains (spelt, quinoa, buckwheat), malted grains and malted flours - a trio of elements that make for a bread with robust texture and delicious flavour.

But why 'ancient'? Well, ancient grains can be traced way, way back (further than we can remember). They've been largely unchanged over the last few hundred years, unlike the wheat of today. In other words, they're just like what your great, great, great, great grandma tucked into, all those years ago.

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.

Ancient grains are thought to have numerous benefits for health and well-being. Other ancient grains include chia, amaranth and millet. Oh, and quinoa is pronounced 'keen-wah'.

How to make your loaves

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 265ml of water for each loaf.

7 mins
2 x 3 mins
2 mins
60 mins
2 mins
35 mins

Baking by hand

  1. 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.

  2. Knead for 3 minutes, mould into a ball then leave to rest for 7 minutes.

    Use a food mixer to combine ingredients and knead the dough.

  3. Repeat step 2 once more before shaping the dough and placing in an oiled 2lb tin or baking tray.

    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.

  4. Loosely cover with film/damp cloth and leave in a warm place to rise for 50-60 minutes or until doubled in size.

  5. Uncover and bake in a preheated oven for 30-35 minutes at 220°C (fan 205°C, gas mark 8).

  6. Remove from tin and cool on a wire rack.

    To test if a loaf is baked, tap on the underside, if it sounds hollow it’s done.

Using a bread machine

  1. For an 800g loaf/machine capacity add ingredients listed above to your bread machine and select appropriate programme.

  2. Refer to your manual for information on size, settings and specific programmes as performance can vary between brands.

    For many bread machines the basic/normal setting works best. Rapid settings do not work particularly well, with the exception of the Panasonic.

  3. When the programme ends always remove the bread from the pan straight away and leave to cool on a wire rack.


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

Suitable for

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


Wheat Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Malted Oat Flakes (7%), Spelt Flakes (4.7%), Sunflower Seed, Quinoa (2.3%), Rye Flakes (2.3%), Buckwheat (2.3%) Malted Wheat Flakes (2.3%), Barley Malt Extract, Wheat Protein, Salt, Emulsifier: E472(e), Antioxidant: Ascorbic Acid

For allergens see ingredients in bold.

Typical Valuesper 100g of mixper 100g of loaf
Energy1559kJ / 369kcal1139kJ / 270kcal
Total fat5.2g3.8g
of which saturates1.1g0.8g
of which sugars4.9g3.5g
loaf on head