World Sandwich Loaf Kit

Three classic sandwich loaves from around the world. Just add water.

The World Sandwich Loaf Kit brings together three of the world's great sandwich breads in one box. Every mix is specifically blended in house at our Carrum Downs bakehouse to create unique sandwich loaves you won't find anywhere else. Nothing to add but water and a splash of oil. Mix, prove, bake.

The loaves:

• New York Deli Rye Loaf. Light rye with caraway seed. Built for a Reuben stacked high.
• Aussie Country Wholemeal Loaf. Hearty wholemeal with our Seven Grain & Seed Blend. Made for the great Aussie salad sanga.
• British Farmhouse White Loaf. Soft, tall and golden. The classic behind a proper Ploughman's.

What's in the box:

• 3 x 500g Signature loaf mixes 
• 700g Australian Made fluted Loaf tin
• 100ml Cold Pressed Sunflower for adding to each loaf & oiling bowls/tin
• Plastic Bench Scraper
• QR code video on how to make your loaves. No experience needed! 

Everything is already in the box. Measure your water, mix, prove, bake. Perfect for first-time bread makers and a ripper gift.

The Recipe (works for all three loaves)

You'll need: your 500g loaf mix, water (see below), 2 tsp oil, a large bowl, dough scraper and your kit tin.

Water:

• New York Deli Rye Loaf: 325ml
• Aussie Country Wholemeal Loaf: 325ml
• British Farmhouse White Loaf: 300ml

1. Add the bread mix, water and 2 tsp of oil to a large bowl. Mix until a shaggy dough forms. Cover and rest for 10 minutes.
2. Knead on a lightly oiled bench for 3 to 5 minutes, until the dough feels tight when pressed. Return to an oiled bowl and rest for 30 minutes.
3. Knead again for 2 to 3 minutes until smooth. Return to the bowl and prove for 60 to 90 minutes, or until doubled in size.
4. Divide the dough into 2 even balls with your dough scraper.
5. Shape each into a tight ball with a cupping motion, without pressing the dough down.
6. Lightly oil the inside of your baking tin.
7. Place the balls side by side in the tin. Cover for the final prove.
8. Preheat your oven to 180°C fan forced (200°C conventional).
9. When the dough reaches 1cm from the top of the tin, bake for 45 minutes or until golden brown.
10. Cool on a rack for 30 minutes before slicing.
11. Slice and make the recommended sandwich!

The Sandwiches

• The Reuben on New York Deli Rye: corned beef, sauerkraut, Swiss cheese and Russian dressing, toasted till the cheese runs.
• The Salad Sanga on Aussie Country Wholemeal: tasty cheese, iceberg, tomato, cucumber, carrot and tinned beetroot (non-negotiable).
• The Ploughman's on British Farmhouse White: vintage cheddar, leg ham, ploughman's pickle, apple and butter lettuce.