Tips and hints for successful homemade bread

Making homemade bread without gluten might seem like hard work. That’s why we developed three gluten-free bread mixes that are easy to use and require little preparation. This section has information to help you make gluten-free bread, with tips in case you run into any problems along the way.

multigrain-breadrustic-breadmenga-bread

***Please be advised that the 700g packages will allow you to bake 2 loafs, whereas the 2.1kg will allow you to bake up to 6 loafs!

REFER TO OUR DOCUMENTS(PDF) for our OVEN BAKED BREAD & BREAD MIXER
RECIPES
:

Artisan Bread Mix (oven)
Multigrain bread mix (breadmakers)

pain1. COMPLETE THE STEPS IN ORDER. Be sure to read through your recipe completely before you begin. When making bread recipes, always follow the instructions carefully and in the order given.

2. EXPIRY DATE. Before you start, make sure you check the expiry date on your yeast. If it has passed its best before date, your bread will not rise. Yeast is sensitive to heat and humidity, so keep it in the refrigerator.

3. SIFT THE FLOUR. Take the time to sift your flour twice before measuring it. Your dough will have a lighter and airier texture.

4. MEASURE THE INGREDIENTS. Be sure to properly measure all ingredients. Use a liquid measuring cup for liquids, dry measuring cups for dry ingredients, and measuring spoons for smaller quantities.

5. ACTIVATE THE YEAST. Dissolving yeast in water before mixing it with other ingredients is essential. Yeast must never be mixed directly with eggs or salt. These two ingredients can deactivate yeast.

6. WATER TEMPERATURE. Yeast is what makes bread rise, and the right water temperature is vital for achieving this. If the water is too hot or too cold, the yeast will be ineffective. Yeast activates on contact with warm water, with the ideal temperature being 90°F (32°C).

7. KNEADING. Whether you make your bread in the oven or a bread machine, kneading the dough is a step that cannot be skipped. It incorporates air into the dough, making it pliable and elastic, which is important for enabling the dough to rise.

8. RISING. The ideal temperature for rising bread is between 24° and 28°C. If the room is too cold, it will be difficult for the bread to rise. This is why it is easier to make bread during the summer. You can create a warm environment by setting the oven to low heat for just a few moments. Set the bread pan with the dough in it on top of the oven. The important thing is to let the dough rest near a heat source. You can also cover it with a dampened tea towel.

9. PREHEAT THE OVEN. Always preheat the oven before baking bread. Try not to open the oven door during baking. Wait until the crust has formed and browned.

10. COOLING DOWN. Before unmolding and slicing your bread, let it cool down for 15 minutes so that it doesn’t collapse.