Wright's Oat & Linseed Bread Mix

This mix contains a blend of pinhead oats, oat flakes and linseed to create a distinctive taste and aroma with a wonderful crunchy texture. Simply add water and follow the instructions for delicious fresh bread, rolls and pizza bases.

The delicious smell of freshly baked bread in your home is a treat anytime, so here's your opportunity to share our passion for baking and discover the quality of Wright's mixes for yourself.
George Wright founded the family flour mill in 1867 on a site at Ponders End that has a history of flour milling going back to 1086.
Six generations later the Wright family is still making great quality flours and mixes with a blend of traditional skills and modern technology.
David Wright

United Kingdom

Wright's

G.R Wright & Sons Ltd.,
Ponders End Mills,
Enfield,
Middlesex,
EN3 4TG.

Oat & Linseed Bread Recipe
(Makes 1 loaf or 10 rolls)

All you need is:
500g Wright's bread mix and 300ml of lukewarm water.

Hand Baking
1. Place bread mix in a bowl or food mixer, add water and mix together for 5 minutes to form a ball of dough.
2. Place the dough on to a floured surface and leave for 5 minutes. Knead and stretch for 2 minutes. Mould into a ball, rest for 5 minutes.
3. Shape the dough and place on to a greased baking tray or into a large (2lb) loaf tin (for rolls divide into 10 small balls). Cover with a damp cloth or loose cling film and leave to rise in a warm place for 30-40 minutes until the dough has doubled in size. Pre-heat the oven to 230°C (450°F) or 210°C (410°F) for fan assisted ovens or Gas Mark 8.
4. Uncover and bake in the oven for about 30 minutes for a loaf, 15 minutes for rolls, until golden brown and sounds hollow when you tap the base. Turn out and cool on a wire rack.

Machine Baking
Add the bread mix and water according to the following size machines:
Machine Size: Bread Mix, 400g (1lb): 250g, 600g (1.5lb): 350g, 800g (2lb): 500g
Machine Size: Water, 400g (1lb): 150ml, 600g (1.5lb): 210ml, 800g (2lb): 300ml
Consult your bread making machine manual to confirm the capacity and bake on Rapid or Normal setting. Our mixes generally work best on programme settings up to 3 hours.

Contains Barley, Contains Oats, Contains Rye, Contains Soya, Contains Wheat

Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Linseed (5%), Pinhead Oats (4%), Toasted Kibbled Soya, Dried Yeast, Oat Flakes (2.5%), Wheat Gluten, Salt, Chickpea Flour, Dried Sourdough Powder (Sourdough [Rye Flour, Wheat Flour, Starter Culture], Barley Malt Flour, Rye Flour, Salt), Emulsifier: E472e, Dextrose, Flour Treatment Agent: Ascorbic Acid, Wheat Starch, Enzyme: Alpha Amylase

High in Fibre, For Machine or Hand Baking, Simply Add Water, Baking Success Guaranteed, Suitable for Vegetarians

Bag

For more information on our products, please visit www.wrightsbaking.co.uk

Home Baking Club
To join our Free Home Baking Club for tips, recipe ideas and regular updates go to:- www.wrightsbaking.co.uk
Collect tokens - See website for further details.

Suitable for Vegetarians

G.R Wright & Sons Ltd.,
Ponders End Mills,
Enfield,
Middlesex,
EN3 4TG.

Store in a cool, dry place.
Best Before: See date on top of pack.
Freezing: This baked product is suitable for home freezing when cooked as instructed.

Full Product Name:
Oat & Linseed Bread Mix

Storage:
Store in a cool, dry place.
Best Before: See date on top of pack.
Freezing: This baked product is suitable for home freezing when cooked as instructed.

Usage:
16 Servings

Origin:
Produced in the UK. Wheat Flour used in this mix is made from UK and Canadian Wheat

Oats & Linseed Bread Recipe (Makes 1 loaf or 10 rolls) All you need is: 500g Wright's bread mix and 300ml of lukewarm water. Hand Baking 1. Place mix in a bowl or food mixer, add water and mix together for 5 minutes to form a ball of dough. 2. Place the dough on to a floured surface and leave for 5 minutes. Knead and stretch for 2 minutes. Mould into a ball, rest for 5 minutes. 3. Shape the dough and place on to a greased baking tray or into a large (2lb) loaf tin. (For rolls divide into 10 small balls.) Cover with a damp cloth or clingfilm and leave to rise in a warm place until the dough has doubled in size for 30-40 minutes. Pre-heat the oven to 230°C (450°F) or 210°C (410°F) for fan assisted ovens or Gas Mark 8. 4. Uncover and bake in the oven for about 30 minutes for a loaf, 15 minutes for rolls, until golden brown and sounds hollow when you tap the base. Turn out and cool on a wire rack. Machine Baking Add the bread mix and water according to the following size machines: Machine Size: 400g (1lb), Bread Mix: 250g, Water: 150ml Machine Size: 600g (1.5lb), Bread Mix: 350g, Water: 210ml Machine Size: 800g (2lb), Bread Mix: 500g, Water: 300ml Consult your bread making machine manual to confirm the capacity and bake on Rapid or Normal setting. Our mixes generally work best on programme settings up to 3 hours. For more details: www.wrightsflour.co.uk

Pack - Recyclable