Rye Bread Mix 5 x 500g Carton

A tasty rye bread with amazing flavour and character. Our Rye Bread mix will produce light, sourdough flavoured breads conforming to the national standard for Rye breads. Hand moulded doughs, proved and baked in an oven, make excellent Vienna style loaves and rolls. Rye flours contain complex carbohydrates and a wide range of essential nutrients such as Protein, the B group vitamins, and Vitamin E, it has less sodium and more Thiamine, Riboflavin, Niacin, Calcium,

Bread dough can be prepared in your bread machine, in a dough mixer or by hand.

MAKING BREAD IN A BREAD MACHINE

	Water	Bread Mix	Yeast
Recipe	350 ml	500 g pack	4 g sachet

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

 
MAKING BREAD BY DOUGH MIXER/HAND

	Water	Bread Mix	Yeast
Recipe	315 ml	500 g pack	4 g sachet

1. Blend bread mix and yeast in a large bowl. Add lukewarm water and mix to form dough at approx. 28 – 30 °C. 
2. Knead vigorously by hand for at least 10 minutes, or 6 minutes with a dough mixer, until smooth and elastic. Test by stretching a small amount of dough into a rectangle: it should form a thin, translucent ‘window’ in the centre.
3. Place into a bowl, cover with a damp cloth. Allow to rise in a warm place, free from draughts, until double in size (approximately 40 minutes). 
4. Place dough on a floured surface. Knead lightly to degas the dough. Shape dough 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 / Gas Mark 7) for 25-30 minutes or until golden brown. For best results, spray lightly with water before placing in oven. Loaf is baked if it sounds hollow when tapped.
   
   

TIPS FOR PERFECT BREAD

Loaf size and density

• If your loaf is too small or your machine has difficulty kneading the dough, vary the water by +/- 25 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 by up to ½ teaspoon.
   

*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.