7 Grain Bread mix can be used for any standard wholemeal bread recipes, either oven or bread-maker.

If you have an electric mixer with a dough hook attachment, your instruction book may have a recipe that uses the dough hook at low speed for kneading.

For a lighter and less dense loaf, you can add 1 tsp of honey or sugar per 500g bread mix to the yeast mixture at the start.

• 7 Grain Bread mix can be used for any standard wholemeal bread recipes, either oven or bread-maker.
• If you have an electric mixer with a dough hook attachment, your instruction book may have a recipe that uses the dough hook at low speed for kneading.
• For a lighter and less dense loaf, you can add 1 tsp of honey or sugar per 500g bread mix to the yeast mixture at the start.
• When kneading, you need to develop a bit of a rhythm of pushing down and away from you to stretch the dough, lifting and folding towards you, turning the dough and repeating.
• You may experiment with other ingredients and make your own recipes. Some yeast blends include bread improvers – you will need to use slightly more yeast when you use these blends.
• Use additives as desired - add milk powder, butter (instead of oil), sugar, honey, extra salt, whisked egg as part of the liquid, a little chopped rosemary – whatever you like!
• Note: Yeast needs a “warmish” place to grow and produce carbon dioxide to give your bread its lift and air cell structure, ideally 35-40C, around body temperature.
• Your ingredients and mixing bowl should not be too cold - keep the dough warm throughout the process. A warm airing cupboard, a sunny spot, or a heated room will do. Be careful not to overheat though - better to be a little cooler and just let the process take a little longer.
• Weighing flour* is the most accurate method, alternatively pour the whole pack into a measuring jug and use half the volume for one loaf.
• Dough can also be used to make bread rolls (shorter bake time) or plaited loaves. Use a knife to cut the dough into even sized pieces; you can weigh dough pieces to check. Try brushing the surface of the dough with milk before baking to add a glaze, or lightly press extra seeds onto the surface before baking. For example, try pumpkin seeds on the crust when serving your bread with pumpkin soup.