Basic Recipes – Bread Mixes

You can enjoy the variety and convenience of our bread mixes with the simple and reliable recipe. 

Rye Bread Mix:

• 500 grams Light Rye Bread Mix
• 2 tsp SNK Active Dry Yeast
• 1⅓ cups Water (335mls)
• 2 tsp SNK Cold Pressed Sunflower Oil

Dark Rye Bread Mix:

• 500 grams Dark Rye Bread Mix
• 2 tsp SNK Active Dry Yeast
• 1⅓ cups Water (335mls)
• 2 tsp SNK Cold Pressed Sunflower Oil

Soy & Linseed Bread Mix:

• 500 grams Soy & Linseed Bread Mix
• 2 tsp SNK Active Dry Yeast
• 1⅓ cups Water (335mls)
• 2 tsp Cold Pressed Oil 

Wholemeal Bread Mix:

• 500 grams Wholemeal Bread Mix
• 2  tsp SNK Active Dry Yeast
• 360mls Water
• 2  tsp Cold Pressed Oil

Multigrain Bread Mix:

• 500 grams Multigrain Bread Mix
• 2  tsp SNK Active Dry Yeast
• 1⅓ cups Water (335mls)
• 2  tsp Cold Pressed Oil (We recommend Cold Pressed Sunflower Oil.)

Fruit Loaf:

• 500 grams Crusty White Bread Mix
• 2 ½ tsp SNK Active Dry Yeast
• 1⅓ cups Water (335mls)
• 2 tsp SNK Cold Pressed Sunflower Oil
• 2 tsp Sugar (Optional)
• 1-2  tsp SNK Dutch Cinnamon
• 1-2  tsp SNK Mixed Spice
• 1 cup Sultanas
• ½ cup Fruit Medley

Crusty White Bread Mix:

• 500 grams Crusty White Bread Mix
• 2 tsp SNK Active Dry Yeast
• 1⅓ cups Water (335mls)
• 2 tsp Cold Pressed Sunflower Oil

Method

Mix Ingredients

1. Mix all the dry ingredients together in a large bowl, make a well.
2. Pour in ¾ of the water and the oil and mix thoroughly, adding small amounts of water until you have a firm but tacky dough. NOTE: 50 to 100mls maybe left over.

Stretch & Fold

1. Either spray your bench with water or spread a few teaspoons of oil on it.

2. Using your plastic dough scraper, tip the ball of dough out onto the dampened bench.

3. Using a little technique stolen from sourdough bread-making you can improve the structure of your dough by performing a couple of sets of what are called “stretch and folds” (“S & Fs”). There is a video to demonstrate.

4. With damp hands (oil or water), flatten the dough into a bit of a square, lift one side of the dough up and allow the weight to stretch the dough. Fold that edge into the middle and press in place. Repeat with the other 3 sides of the dough.

5. Oil your bowl and place the dough back into the bowl, smooth side up.

6. Cover your bowl with something dense like a thick towel, a lid or heavy chopping board. This will hold the warmth AND moisture in the dough.

7. Leave the dough in a warm place for about 20 mins, then repeat the set of “S & Fs”, return the dough to the bowl again and leave to rise until fully double in size.

Shape Dough

1. Turn the dough out onto a well-floured board or flat bench.
2. Shape the dough into a smooth ball, then divide in half. Shape each half into a smooth ball. Lightly oil a 700gram bread tin.
3. Place both halves of dough into the tin.
4. Allow the dough to double in size, spray with water and sprinkle with seeds (optional)

Bake

1. Turn on your oven. Fan-Forced 200°C. Electric 220°C. Gas 220°C.
2. Place into a pre-heated oven and cook for 30-35 minutes or until golden brown.

Tip* To clean your bread tins, wait till cool then wipe out with paper towel

Tip* To make a grain loaf, add 3 to 4 tbs of our Mega Grain Mix (10 Seeds & Grains)