Recipes

Stoneground Rustic White Bread Mix

This specialty mix has been specifically created to produce yeast raised stoneground bread products similar to our famous Crusty White Bread Mix but with the unique flavour, texture and colour ofStoneground Flour. Can be used for the range of products listed on our website where a complete bread mix is stipulated.

Ingredients

Weight/
Volume
Ingredients
BREAD MACHINE
LARGE LOAF
600 g Stoneground Rustic White Bread Mix 1 sachet
380 ml +/- 30 ml Water 1.5 cups +/- 1.5 tbsp
4.5 g Yeast 1.5 tsp
MEDIUM LOAF
600 g Stoneground Rustic White Bread Mix 1 sachet
380 ml +/- 30 ml Water 1.5 cups +/- 1.5 tbsp
3 g Yeast 1 tsp
MIXER/HAND KNEADED
LARGE LOAF
600 g Stoneground Rustic White Bread Mix 1 sachet
350 ml Water 1.4 cups
6 g Yeast 2 tsp

Method

  1. MAKING BREAD IN A BREAD MACHINE

  2. Add the ingredients to bread bowl in the 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 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

  • 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. Some machines may not handle the half loaf recipe.
  • TIPS FOR A PERFECT BREAD - BY HAND OR IN A BREAD MACHINE AS A MIXER:

    Bread made with the optimum amount of water will have good appearance, volume and crumb quality, and will retrain 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 a rubbery crumb, grey and sticky with many large holes, then reduce the water in your next bakes.

    • If your loaf is too large, 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, 320 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.

  • Specialty Breads
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