A rye wheat bread mix. Suitable for bread baking machines.
Brands may vary
Rye flour (47%), wheat flour (45%), dried rye sour dough, iodinated salt, dried yeast, sugar, barley malt flour, acidifier: malic acid; malt extract (barley, rye), ascorbic acid.
Produced in an environment where sesame, soy, lupine, milk and egg is used.
Using product information
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Use 500g of bread mix with 375ml of lukewarm water or 1kg with 750 ml of water. Knead thoroughly for about 10 minutes until you get a smooth dough.
Let it prove at a warm place for about 30 minutes. Form into rolls or loaf and place on a greased oven tray (or use baking sheet). Cover and leave to stand for another 30-45 mins at a warm place.
Brush surface with water, make a cut into the dough and bake in pre-heated oven at 230 degrees (fan assisted oven 210 degrees) for 55-70 minutes (1kg bread mix) or 45-60 minutes (500g cake mix). Lower the temperature by 30 degrees after 10 minutes.