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Superior Wholemeal Sandwich Bread Mix

Helium Marketing • July 13, 2020

ingredients 

% 1kg Loaf 750g Loaf 500g Loaf
100% 1kg RISEN FLOUR SOFT WHOLEMEAL BREAD MIX 750G RISEN FLOUR SOFT WHOLEMEAL BREAD MIX 500G RISEN FLOUR SOFT WHOLEMEAL BREAD MIX
1.2% 12g RISEN FLOUR Instant Yeast 9g RISEN FLOUR Instant Yeast 6g RISEN FLOUR Instant Yeast
62% (variable) 620g Tepid Water 465g Tepid Water 310g Tepid water
All the other ingredients including salt is already added – you do not need to add additional ingredients ( other than whats listed above) to our RISEN FLOUR bread mix.

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

  • Put the RISEN FLOUR bread mix into a large mixing bowl
  • Make a well in the centre and add the tepid water and yeast.
  • Slowly begin to draw in the flour with your hands, Danish Dough whisk/ dough scraper or mixer using the dough hook. (If you are using a mixer, use the dough hook and mix on low speed to draw all the flours together)
  • 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 counter top 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 10 to 12 min – if kneading in a mixer – knead for around 5 – 8min on 2nd speed. If you wish to take the temperature of the dough  it should be around 26 – 28 Deg C. If it isn’t don’t stress, its ok.
  • 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 in a warm place.
  • 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 still taste DEVINE.
  • Cover again and allow to rise for around 30 – 40 min, in the meantime put your oven on to preheat it.
  • Bake at 220 Deg C for around 20 min then reduce the temp to 200degC for the following 11 min (if you find the crust is getting too golden too fast then reduce your temp a little)
  • 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!

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