Multi Grain Bread Mix 3 x 2.4kg Carton

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.

Bread dough can be prepared and baked in your bread machine or by hand/dough mixer and baked in the oven.

MAKING BREAD IN A BREAD MACHINE

BREAD MACHINE	Water Target	Water Variation	Bread Mix	Yeast
Large Loaf	370ml	+/- 30 ml	600 g	1.5 tsp/4.5 g
Medium Loaf	370ml	+/- 30 ml	600 g	1 tsp/3 g

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

MIXER/HAND KNEADED	Water	Bread Mix	Yeast
Large Loaf	340 ml	600 g	2 tsp/6 g

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 vigorously until it is smooth and elastic. Knead by hand for at least 10 minutes, or 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 - In a Bread Machine

• If your loaf is too small or your machine has difficulty kneading the dough, vary the water by +/- 25 30 ml*. Alternatively add 1-2 tablespoons of any cooking oil.
• If your loaf is too large, reduce the amount of yeast.
• For a heavier style of bread, reduce the yeast up to ½ teaspoon.
• **The Medium recipes have been formulated using a whole 600 g premix packet. However, if you prefer a lighter Medium loaf, use 500 g of bread mix, 310 ml (+ / - 25 ml) water and 1½ tsp yeast. 
• Water rate can be quite variable and dependent upon Bread Machine and personal preference. Optimal water amount is critical for good bread, and more water is better than less. Start with the ‘Water Target’ and based on your results and our tips on this pack, either increase or decrease the water up to the variation provided.
  
  

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.