Multi Grain Bread Mix 10kg Bag

Perfectly formed multigrain bread and rolls – easy and ready to go. This Laucke Bread Mix produces a wholesome, crusty loaf of light texture. It contains an exceptional balance of pre softened wheat, rye, maize, linseed and Sunflower seed. These grains combined with delicious malted wheat flakes provide a loaf with excellent flavour characteristics. The dough however is largely uncompromised by the grains to make a loaf with both excellent oven-spring and crumb.

Due to the wide range of different bread making machines now available, we have introduced a variable water rate recipe. Start your recipe with the  ‘Water Target’ quantity and then, based on your results and our advice in ‘Tips for Perfect Bread – Water Quantity’ below, either increase or decrease the water by up to 30 ml to obtain the best results in your machine.

For example, the optimum water rate for a large loaf using 600 g of bread mix in a Panasonic is 400 ml.

	Water Target	Water Variation	Bread Mix	Yeast
BREAD MACHINE
Large Loaf	370ml	+/- 30 ml	600 g	1.5 tsp
Medium Loaf	310ml	+/- 25 ml	500 g	1.5 tsp
Small Loaf	250ml	+/- 20 ml	400 g	1.25 tsp
Mixer/Hand Kneaded
Large Loaf	340ml	Optional	600 g	2 tsp

Water Ratio: The optimum ratio of water to Multigrain Bread Mix as used in a Bread Machine is 0.62 For example: 4 cups of Laucke Multigrain Bread Mix weighing 680 g is multiplied by a ratio of 0.62 will require 420 ml of water plus or minus your machine variation.

MAKING BREAD IN A BREAD MACHINE

1. Add the ingredients to the bread bowl in order recommended by your bread machine instruction manual.
2. Select program. Longer mixing cycles generally produce better results.  Press Start.
   
   

BY DOUGH MIXER / HAND

1. Blend Laucke Bread Mix and yeast in a large bowl. Add lukewarm water and mix to form dough at approx. 30°C. 
2.  Knead the dough vigorously by hand for at least 10 minutes, or at least 6 minutes with a dough mixer, until smooth and elastic. More kneading provides better bread. Test by stretching a small amount of dough into a rectangle: it should form a thin, translucent ‘window’ in the centre. 
3. Dust as necessary with Laucke Wallaby Flour or Laucke Bread Mix. To 'proof' the dough: return it to the bowl, ensuring there is room for it to rise, and cover to prevent skinning. Maintain in a warm environment until double in size (approx. 40 minutes).
4. Knead lightly on a floured surface to ‘degas’ the dough. Shape as required and place in an oiled bread tin. Leave in a warm, draft free place to rise again, until at least double in size. 
5. Bake in a preheated oven (conventional 220 °C / fan forced 200 °C) for 25-30 minutes or until golden brown. For a crispier crust, spray lightly with water before placing in oven. Loaf is baked if it sounds hollow when tapped.
   
   

TIPS FOR PERFECT BREAD

Measurement

• The accurate measurement of all ingredients is very important. Weight measurement using scales is best, and volumetric measurement is more convenient. Use accurate scales to ascertain if your cups and spoons are providing the correct weight of water, Bread Mix and yeast.
• A standard metric cup contains 250ml of water or 170 g of Multigrain Bread Mix.  A standard teaspoon contains 3g of yeast. 
• Scoop the Bread Mix or yeast and lightly tap the container to settle the contents until you achieve the target weight.

Water Quantity

• Bread made with the optimum amount of water will have good appearance, volume and crumb quality, and will retain its freshness.
• Moisture can be lost from the Bread Mix through evaporation in storage and may need to be replaced with extra water. This is a common requirement during summer.
• Undersized loaf and a ragged top crust are signs of not enough water.  Oversized loaf, rubbery and grey and sticky crumb, more holes and a fragile top crust are signs of too much water.
• To check the correct amount of water has been added, open the bread machine lid at the start of the kneading cycle, and observe the dough slowly forming. The best indication of likely loaf quality is the time taken from the start of the kneading cycle until the dough “picks up” from the bottom of the bowl under the kneading blade.
   As a guide, the “pick up” time for Laucke Multigrain Bread Mix is 10 – 15 minutes.    At this stage the dough ball should be sticky, soft and smooth.
• If the dough “picks up” sooner, or your machine has difficulty kneading the dough, experiment by adding up to 30 ml extra water.
  If, after the nominated “pick up” time, the dough is still sticking to the bottom of the bowl or has not formed a ball, add a heaped teaspoon or more of Bread Mix.

Yeast Quantity - Bread Density

If your loaf is too large but quality is good, reduce yeast by ¼ teaspoon. For a heavier or denser style of bread, reduce yeast by up to ½ teaspoon.

Yeast Performance

Yeast performance can be affected by air and moisture. Reseal opened sachets or store in a small sealed container. If the yeast sachet has been open for some time, an extra ¼ tsp may be required to maintain loaf volume.

Ingredients

• Two Laucke Bread Mixes can be combined to create your own unique loaf. Recalculate the required water quantity by taking a weighted average of each.
• More yeast and water may be required if other ingredients such as seeds and grains are added.
  
  

If in consultation with our customer service team it is determined that a product is not fit for purpose or is damaged in a way that renders it unsafe or unsuitable for consumption then Laucke will work with that customer to ensure they get a replacement product. Any consumer using product purchased from any retail outlet is encouraged to retain their proof of purchase until the product is consumed. If a problem is likely to have occurred whilst the product was in the care of the retailer the product will need to be returned to that retailer for refund or replacement depending upon the policy of the store. Being a food item that is very attractive to a number of different insects it is not uncommon to find some insect activity in products that insects have had an opportunity to drop onto during any stage of the distribution. Refrigeration or freezing will halt insect activity but some evidnce of the activity by way of photograph or returned sample will be required to confirm infestation to allow the replacement process to be followed. The breeding cycle of most insects in ideal conditions is about 20 - 30 days so we can estimate the point of entry by assessing the numbers and amount of incidental matter such as webbing and larvae.