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Basic Recipes – Bread Mixes

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

Light Rye Bread Mix:

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

Sourdough Bread Mix:

  • 500 grams Sourdough Bread Mix
  • 2 tsp SNK Gold Standard 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 Gold Standard Yeast
  • 1⅓ cups Water (335mls)
  • 2 tsp Cold Pressed Oil 

Wholemeal Bread Mix:

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

Multigrain Bread Mix:

  • 500 grams Multigrain Bread Mix
  • 2  tsp SNK Gold Standard Yeast
  • 1⅓ cups Water (335mls)
  • 2  tsp Cold Pressed Oil 

Crusty White Bread Mix:

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

Extra Soft Bread & Roll Mix

Fruit Loaf:

  • 500 grams Crusty White Bread Mix
  • 2 ½ tsp SNK Gold Standard 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

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 600/700g 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) - Turn oven on here not when it has reached double in size

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.
  3. Remove from oven and turn tin over onto a cooling rack ( not directly on a bench)
  4. If the sides and bottom are still soft then add back to the oven and bake for a further 5-10 mins without the tin. 
  5. Allow to cool for a minimum of 30 mins as the loaf will still be cooking through

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

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