Recipes

Bio-Fort Golden Wholemeal Bread Mix

A nourishing wholegrain loaf, full of texture and flavour, with the benefits of Bio-Fort Selenium.

Our Golden Wholemeal Bread Mix includes Triticale, a unique grain derived from Wheat and Rye, imparting a lovely golden crust and contributing to aroma and flavour.

Golden Wholemeal incorporates all the benefits associated with both Selenium and Whole Grains. Wholemeal, with all the goodness of the grain is rich in Dietary Fibre promoting vitality and wellbeing and can help protect against disease. Selenium is incorporated by the milling of Wheat grains that are biologically rich in Selenium.

Breads and cereals are recommended by world health authorities as a valuable source of nutrition.

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’, 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 450 ml.

Laucke Bio-Fort Golden Wholemeal Bread Mix  

 

Ingredients

Weight/
Volume
Ingredients
LARGE LOAF
600 g Bio-Fort Golden Wholemeal Bread Mix 3¾ cups
420 ml Water (+ / – 30 ml) 1⅝ cups
4.5 g Yeast 1½ tsp
MEDIUM LOAF
600 g Bio-Fort Golden Wholemeal Bread Mix 3¾ cups
420 ml Water (+ / – 30 ml) 1⅝ cups
3 g Yeast 1 tsp
MIXER/HAND KNEADED
600 g Bio-Fort Golden Wholemeal Bread Mix 3¾ cups
390 ml Water 1½ cups
6 g Yeast 2 tsp

Method

  1. Making Bread in a Bread Machine

  2. Add the ingredients into the bread bowl in order recommended by your bread machine instruction manual.

  3. Select program. Longer mixing cycles generally produce better results.Press Start.

  4. By Dough Mixer/Hand

  5. Blend Laucke Bread Mix and yeast in a large bowl. Add lukewarm water and mix to form dough which is approximately 30 °C.

  6. Knead the dough vigorously until it is smooth and elastic. Knead by hand for at least 10 minutes, or at least 6 minutes in a dough mixer.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.

  7. To ferment (“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).

  8. 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.

  9. 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.

Helpful Hints

  • TIPS FOR PERFECT BREAD - In a Bread Machine
  • Bread made with the optimum amount of water will have good appearance, volume and crumb quality, and will retain its freshness.
  • If your machine has difficulty kneading the dough, or if your loaf is too small, or has a ragged top crust, then add more water in subsequent bakes.
  • If your loaf is too big with crumb that is rubbery, grey and sticky with many large holes, then reduce the water in subsequent bakes.
  • If your loaf is too large and everything else is fine, reduce the amount of yeast by up to ½ teaspoon.
  • For a heavier style of bread, reduce the yeast by ½ teaspoon or more.
  • 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, 350 ml (+ / - 25 ml) water and 1½ tsp yeast.
  • 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.

  • Bread Mixes
  • 1 Loaf
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