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SK Bread Mixes 2kg

Wholemeal Bread Mix

IN01B357-02

£8.25
28 in stock

more expected in 1 to 2 weeks

Baking bread at home has never been easier! SK Professional Bread Mixes have all the ingredients ready mixed, just add water and you'll have delicious freshly baked bread in no time. The 2kg bag makes 7 small loaves (400g baked weight) so is a definite store cupboard staple.
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SK Professional Wholemeal Bread Mix 2kg
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Description
Ingredients
Additional Information
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Baking bread at home has never been easier! SK Professional Bread Mixes have all the ingredients ready mixed, just add water and you'll have delicious freshly baked bread in no time. The 2kg bag makes 7 small loaves (400g baked weight) so is a definite store cupboard staple.

Ingredients

Wholemeal WHEAT Flour; Salt; Yeast; SOYA Flour; WHEAT Flour (with Calcium, Iron, Niacin, Thiamin); Emulsifiers (E472e); Flour Treatment Agent (E300); Potato Starch; Sunflower Oil ; Enzymes

For Allergens including cereals containing GLUTEN, see ingredient list in BOLD

ALLERGY ADVICE: For allergens see ingredients in bold.

Nutritional information

 Per PackPer 100g
Energy26796 kJ / 6400 kcal1340 kJ / 320 kcal
Fat50g2.5g
- of which saturates140g7g
Carbohydrate1340g67g
- of which sugars28g1.4g
Fibre200g10g
Protein240g12g
Salt30g1.5g
Manufacturer
Squires Kitchen
Storage instructions
Store in cool, dry, ambient conditions away from strong odours
Usage instructions
  1. Makes 2 small loaves (400g baked weight) or 1 large loaf (800g baked weight)
  2. Wholemeal Bread Mix - 530g Lukewarm water (30°C) – 360g/ml
  3. Add water to bread mix in a large mixing bowl
  4. With a spatula or spoon bring the ingredients together to form a rough dough
  5. Transfer onto a lightly floured surface and knead well for about 10 minutes. Alternatively mix using a dough hook for approx. 10 minutes
  6. At the end of mixing / kneading the dough should be soft and smooth but not sticky.
  7. For small loaf divide dough into 2 equal pieces.
  8. Form into a ball and rest for 10 minutes under plastic / damp cloth to prevent drying of dough.
  9. After 10 minutes mould to a loaf shape by flattening lightly and rolling up like a Swiss Roll.
  10. Place into greased bread tin.
  11. Cover tins lightly with plastic sheet / damp cloth.
  12. Put tins in a warm place and allow dough to rise – this will take 1 – 2 hours depending on the dough temperature and room temperature.
  13. When the bread reaches the top of the tin dust the top if desired and cut with a sharp knife across the top.
  14. Place a baking tray in the bottom of the oven, heat up and drop in a cup of water as you load the bread, this will generate steam and give the bread better volume and crust
  15. Bake at 235c Conventional oven / 200c fan for 25 – 30 min, bread should sound hollow when tapped on the base when cooked

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