Blog Layout

Risen Flours Special Bread Mix Recipes, Chilli, North African. Med Tomato

Jan Schluter • April 5, 2024

ingredients 

% 1kg Loaf 750g Loaf 500g Loaf
100% 1kg RISEN FLOUR North African BREAD MIX 750G RISEN FLOUR FLOUR Chilli BREAD MIX 500G RISEN FLOUR Med Tomato Bread IX
1.2% 12g RISEN FLOUR in-stant yeast 9g RISEN FLOUR IN-STANT YEAST 6g instant yeast
58% (variable) 580g Water 435g Water 290g water
Baking by hand or Mixer 

(If you are using your bread machine, it is recommended that you use the basic setting and follow their instructions further for bread mix quantities, although it is recommended that you always put the water in 1st then the flours and dry ingredients) – Results can vary depending on seasonal changes and temperatures / storage of product, so it may be necessary to adjust the water and flour ratio. Check the dough in the first 10 min of kneading. If the dough is too dry add 1-2 teaspoons of water extra, if too sticky add 1-2 tbsp of dry bread mix. The dough should be forming a smooth round ball.

method by hand or mixer

  • All the other ingredients including salt is already added – you do not need to add additional ingredients to our RISEN FLOUR bread mix.
  • METHOD – 
  • • Put the RISEN FLOUR bread mix into a large mixing bowl – 
  • • Make a well in the center and add the tepid water and yeast mixture.
  • • Slowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper or mixer using the dough hook
  • • Once all mixed into a shaggy dough let it rest for around 5 to 10 min to help develop the gluten.
  • • Now start kneading the bread on a countertop or in your mixer. The dough will be wet but don’t be tempted to add more flour unless truly necessary – humidity and weather conditions can greatly affect your dough. The dough will be sticky at first but just continue to knead and the dough will come together and become less sticky – (there are plenty of videos online to show you different kneading techniques – choose the best one to suit you)
  • • If kneading by hand knead for around 15 to 20 min – if kneading in a mixer – knead for around 8 – 10 min on 2nd speed. If you wish take the temperature of the dough and it should be around 26 – 28 Deg C. Tip: you will know your dough is ready when you can stretch it for 5 – 10cm without it splitting or breaking (the window pane test)
  • • Transfer dough into a lightly greased bowl and cover with a tea towel or plastic wrap and allow to proof for around 1 hour or until double in size.
  • • Knock back gently and mould into the shape you wish and put into the greased loaf tin or baking sheet. Try and create some tension in the shape by tucking the dough under itself (lots of videos online will show you how to achieve this) – don’t stress if you haven’t done this the bread will taste DEVINE still.
  • • If you wish to add some sesame seeds to the top of the loaf you can sprinkle / spray a bit of water onto the loaf once it is in the final tin and sprinkle the sesame seeds on prior to baking
• Cover again and allow to rise for around 30 – 40 min 
• Bake at 220 Deg C for around 30 min (if you find the crust is getting too golden too fast then reduce your temp to around 200deg C
• Once cooked and sounds hollow when tapped take out of oven and turn onto a wire rack to cool.
• If you have the patience, allow to cool for around 1hr before slicing and then gather everyone around the table for great eating/community and memory creating!


sourdough bread basic bread

WORKSHOP DATES 2025

By Jan Schluter • December 17, 2024
Sourdough and Basic Bread making workshops
Soft and Fluffy garlic and herb bread festive wreath on blue round plate

Garlic Wreath

By Jan Schluter • November 28, 2024
Soft and Fluffy garlic and herb bread festive wreath on blue round plate
nuts and dried fruit in a dish

Pumpkin Seed and nut bars

By Jan Schluter • September 24, 2024
PUmpkin seed and nut bars
Share by: