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Wholemeal Bread Mix

Wholemeal Bread Pre-mix is produced from a true 100% wheaten Wholemeal containing a high proportion of large bran flakes. Wholemeal is rich in the B group vitamins, vitamin E, Minerals, Trace Elements, Complex Carbohydrates and essential Dietary Fibre. This Fibre provides for healthy fermentative activity in the colon, results in a protective effect in preventing colorectal cancers, assists in the uptake of essential nutrients, and also has a beneficial laxative effect.

The consumption of increased levels of Complex Carbohydrates and Dietary Fibre are recommended by Dietitians for the prevention and control of Diabetes.

This suggested Recipe may be used in all Bread Machines.
 

	Machine Mixing Bowl Size
	Small	Large
Yeast	1	1.5	Standard teaspoon or scoop
	3	4.5	OR grams
Pre-mix	2.25	3.75	Standard Cups
	360	600	OR grams
Water	265	445	millilitres or grams
	1.1	1.8	OR Standard Cups

Ingredients
Unbleached Wholemeal Wheaten Flour, Salt, Gluten, Soya Flour, Emulsifier (481, 472(e)), Calcium Mineral Salt, Malted Wheat Flour, Thiamin.
Laucke Bread Pre-mixes contain no added sugar, preservatives or animal fats.

Getting Started: Your first loaf

Every brand of bread machine is different, and will produce a slightly different loaf. Mixing bowls are generally either large or small, so determine which bowl size applies to your machine. Use these basic instructions to get started, and then perfect your bread using our Useful Hints.

Note that some bread machines require ingredients to be added in a different sequence.

1. Open your Bread Machine.
2. Accurately measure 1½ standard teaspoons of yeast from the sachet supplied, and add to your large mixing bowl. A small bowl will require 1 teaspoon.
3. To reliably measure a Standard Cup of Wholemeal Pre-mix, scoop up a heaped cup of Pre-mix, and settle it by lightly shaking the cup until the Pre-mix is level with the top of the cup. Scrape off any surplus if necessary. Add 3½ Standard Cups for a large mixing bowl, and 2¼ Cups for a small bowl.
4. Accurately measure 415 ml of water, and add to your large mixing bowl. A small bowl will require 265 ml.
5. Close lid, check that the Basic Program is selected, and start your machine.
6. Check the time indicated on the machine to the completion of your freshly baked loaf, and then simply await its arrival.

Perfecting your Bread: Useful Hints

Measurement
Be careful to ensure all measurements are accurate. Not all measuring cups provide a Standard Cup (our measurements are based on a Cup size that contains 230 ml of water), and some measuring cups display a mark just below the cup's rim. This can lead to surprisingly large inaccuracies. Standard Teaspoons also vary, so be prepared to experiment. Weighing the ingredients, using an accurate set of scales, is the most precise method of measuring ingredients.

Water Quantity
It is essential that you use the most appropriate ratio of water to Pre-mix. Use an accurate millilitre (ml) measuring cup. Under ideal conditions, our suggested optimum ratio of Wholemeal Pre-mix to water is the "Water Rate" of 0.74, where a notional 1000 g of Pre-mix would require 740 ml of water. Several factors, such as the amount of grain in your Pre-mix, will determine how long it takes for water to be absorbed into the dough. Some types of dough must remain "sloppy" further into the kneading cycle.

To check if the appropriate amount of water has been added to the ingredients, open the bread machine lid at the start of the kneading cycle, and observe the dough slowly forming. It is important that you recognise the moment when the dough ball "picks up" all the remaining wet dough from the bottom of the mixing bowl and from beneath the kneading blade. At this stage the dough ball should be sticky, soft and smooth. The time taken for the dough to reach this point is an excellent guide to its water requirement and potential loaf quality.

The target "pick up" time for Wholemeal Pre-mix is within 10 to 15 minutes from the start of the kneading cycle. If the dough "picks up" before the target "pick up" time, the dough is too dry (tight) - some extra water must be added.

If, after 15 minutes of kneading, a paste of dough is still sticking to the bottom of the mixing bowl beneath the kneading blade, then the dough has too little kneading resistance (is too soft). Add a teaspoon of Pre-mix.

Experiment with water quantity in future loaves by first adding extra water 20 ml at a time, and then by reducing water 20 ml at a time. You will soon recognise the correct dough consistency for your ideal loaf.

Bread produced with the optimum amount of water, under ideal conditions, will have a good balance of appearance, volume and crumb quality, and will retain its freshness.

Reduced loaf volume and a ragged top crust usually indicates too little water. Moisture that is lost from the Pre-mix through storage and evaporation must be replaced with extra water, and this is a common requirement during summer.

Increased loaf volume, a collapsed top crust and a loaf with more holes and a dull, sticky, and rubbery crumb, is an indication of too much water.

Yeast Performance
Yeast performance will reduce with time when it is exposed to air and moisture. Once a sachet is opened, re-seal the remaining yeast by folding and securing the top with a peg. Alternatively store the yeast in a small, sealed glass jar. Yeast should be stored at room temperature.

Small loaves can be caused by a lack of effective yeast. If your yeast sachet has been open for some time, add up to an extra ¼ teaspoon to maintain loaf volume.

Excess heat, such as that experienced when a bag of Pre-mix and yeast is left in a car on a hot day, may severely affect yeast performance. If this is the case, more than ¼ teaspoon of extra yeast may be required, but ensure enough water is present, as yeast can absorb 3 times its own weight in water.

Baking Mode or Program Settings
Experiment with shorter or longer program settings, but be aware that reduced kneading and proof times may reduce loaf volume.

Bread Density
To produce a "heavier" loaf, increase the Pre-mix quantity by 20% or more, and recalculate the water required. A Standard Cup contains 160 g of Wholemeal Pre-mix; and our suggested "Water Rate" is 0.74.

Loaf size is primarily dictated by the amount of Pre-mix used, to which must be added the appropriate amount of water and effective yeast. e.g. 4¼ cups of Wholemeal Pre-mix @ 160 g per cup will weigh 680 g. This 680 multiplied by the Water Rate of 0.74 = 500 ml of water required. Decrease the yeast by ¼ teaspoon to reduce the potential increase in loaf size. To obtain a "lighter" loaf, reverse this procedure.

Slicing your Bread
Allow your loaf to cool, and use an electric knife. If your loaf is very soft, try slicing sideways, from the bottom up.

Other Ingredients
Be aware that loaf volume will reduce if extra ingredients other than Laucke Pre-mixes or wheat flour are added. More yeast and water may be required. If mixing two Laucke Pre-mixes together, average the quantity of ingredients to suit the Pre-mixes used. Don't be afraid to experiment !

Hand Made Bread
You don't need a Bread Machine to produce a perfect loaf using Laucke Bread Pre-Mixes. Use our directions as a guide, but remember to reduce the water quantity, so that the dough is not too sticky to knead. Use a "Water Rate" of 0.67 with Wholemeal Pre-mix. If kneading by hand, considerable effort is required to produce the best result.

Other Laucke Pre-Mixes
Laucke Flour Mills produce a diverse range of quality bread Pre-mixes. Now you can make other delicious Laucke breads in your own home. Choose from Crusty White bread, Super Soft white bread, Fibre:rite white bread, Wholemeal bread, PhytoSoy bread, German Grain bread, Multigrain bread, and yeast Bun Pre-mixes.