Bacheldre Watermill rustic crunch bread mix
Traditionally crafted. For bread machines and hand baking. Made with UK wheat. Suitable for vegetarians and vegans. Artisan bread mix. A blend of stoneground flour with oats, millet seeds, sunflower seeds, poppy seeds, malted rye flakes, toasted wheat flakes and malted barley flakes, with all the ingredients to make the perfect loaf. Bacheldre Watermill was first recorded in 1575, when it was part of an Elizabethan estate. The mill was rebuilt in 1747, and it here that the art of traditional milling lives on. Today the mill is run by the Scott family who use a blend of traditional methods and new technology to bring you stone ground flours of exceptional award winning quality. We are proud to present our new range of Artisan Bread Mixes for you home baking enjoyment. For all you keen bakers we have blended just the right amount of ingredients to make a fresh loaf every time. Happy baking! Please check our website for other products and baking essentials. www.bacheldremill.co.uk
Stoneground Wheat Flour, Oats (5%), Millet Seeds (4%), Sunflower Seeds (3.6%), Poppy Seeds (2.9%), Malted Rye Flakes (1.8%), Toasted Wheat Flakes (1.5%), Malted Barley Flakes (1%), Dried Yeast, Salt (1.1g per 100g), Sugar, Flour Treatment Agent: Ascorbic Acid (Vitamin C)
Preparation & Storage
- Bread Machines - The Modern WayUse a Granary/Seeded setting on your machine, follow an appropriate recipe as all machines differ, as a guide add 300ml of water and 25g butter or 3tsp oil (optional but recommended for flavour and texture) for each 500g pack. Try using the dough cycle and then hand moulding your dough into a rustic looking loaf or even use as a pizza base.Baking by Hand - The Good Old Fashioned WayJust add: 300ml warm water, 25g Butter or 3 tsp Veg oil (optional but recommended for flavour and texture).1. Place the flour mix, water and butter or oil into a mixing bowl and mix together to form a dough this will take about five minutes.2. Leave the dough for 5 minutes - then place on to floured surface.3. Knead and stretch the dough for 5 minutes, there is a kneading guide on our website if you are unsure.4. Place dough in non stick bread tin, or mould dough to desired shape and place on oiled bakingtray. For rolls, divide into 8 pieces, mould into desired shape and place on a baking tray with a 5-7 cm gap in between. Cover with clean, damp tea towel or oiled cling film and place in a warm place for up to an hour until doubled in size. Whilst waiting warm your oven to 230°C/GM 8, for fan ovens adjust to 210°C/410°F.5. For loaves: Uncover and bake for 30 minutes - for Rolls 15 minutes - or until Golden Brown and carefully once baked it should sound hollow when tapped on the bottom.
Store in a cool dry place.This product can be frozen.