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
- Mix all the dry ingredients together in a large bowl, make a well.
- 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
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Either spray your bench with water or spread a few teaspoons of oil on it.
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Using your plastic dough scraper, tip the ball of dough out onto the dampened bench.
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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.
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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.
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Oil your bowl and place the dough back into the bowl, smooth side up.
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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.
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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
- Turn the dough out onto a well-floured board or flat bench.
- Shape the dough into a smooth ball, then divide in half. Shape each half into a smooth ball. Lightly oil a 700gram bread tin.
- Place both halves of dough into the tin.
- Allow the dough to double in size, spray with water and sprinkle with seeds (optional)
Bake
- Turn on your oven. Fan-Forced 200°C. Electric 220°C. Gas 220°C.
- 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)