White bread mix flavoured with dried rye sourdough culture
For the perfect artisan style sourdough loaf
Suitable for bread machines
A rye sourdough culture delivers a distinctive tang and helps achieve the characteristic chewy and open texture of this loaf
This is a raw product and must be fully cooked before eating. Ensure good kitchen hygiene and hand washing when handling raw flour and raw flour products
Per slice (55g) Typical Values
% of your Reference Intake
Typical values per 100g: 1057kJ / 250kcal
| Typical Values (cooked as per instructions) | Per 100g | Per slice (55g) | % based on RI for Average Adult | %Reference Intake Per 100 g/ml |
|---|---|---|---|---|
| Energy | 1057kJ | 581kJ | 7% | 13% |
| 250kcal | 137kcal | 7% | 13% | |
| Fat | 2.9g | 1.6g | 2% | 4% |
| Saturates | 0.8g | 0.4g | 2% | 4% |
| Mono-unsaturates | 1.1g | 0.6g | - | - |
| Polyunsaturates | 1.1g | 0.6g | - | - |
| Carbohydrate | 45.9g | 25.2g | 10% | 18% |
| Sugars | 2.5g | 1.4g | 2% | 3% |
| Starch | 43.4g | 23.9g | - | - |
| Fibre | 2.5g | 1.4g | - | - |
| Protein | 8.8g | 4.8g | 10% | 18% |
| Salt | 0.80g | 0.44g | 7% | 13% |
RI= Reference intake of an average adult (8400 kJ / 2000 kcal)
This pack contains approx. 12 servings
INGREDIENTS:Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), SourDough Culture, (Rye) (10%), Sugar, Wheat Gluten, Yeast, Salt.
Allergy advice
For allergens, including cereals containing gluten, see ingredients in bold. Also, not suitable for customers with an allergy to barley or oats due to manufacturing methods.
Sourdough Bread Mix
Preparation time: 30-35 minutes, plus 2-3.5 hours proving
Baking time: 35 minutes
Makes: 1 loaf
You will need:
320ml water; 25g butter; baking tray lined with parchment paper; plain flour for dusting.
Hand Baking Method:
1. Empty the bread mix in a large bowl. Rub the softened butter (or margarine) into the flour until the mixture resembles breadcrumbs then gradually add the water.
2. Mix together with your hands until the dough is well combined. Bring the dough together into a ball.
3. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary, add a little more water to loosen the dough.
4. Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1.5 hours in a warm place until the dough has doubled in size.
5. When the dough has risen, return it to a floured work surface and knock it back.
6. To shape into the bloomer, flatten the dough into a rectangle. With the long side facing you fold each end into the middle then roll like a Swiss roll so that you have a smooth top with a seam along the base. Very gently roll with the heel of your hands.
7. Place on a tray lined with parchment paper, cover and leave to prove for 1-2 hours at room temperature, or until doubled in size.
8. Lightly spray with water and dust with a little flour. Make four diagonal slashes using a sharp knife across the top.
9. Pre-heat the oven to 230⁰C/Fan 210⁰C/Gas Mark 8. Place the loaf on the middle shelf and bake for 25 minutes. After this time lower the heat to 200⁰C/Fan 180⁰C/Gas Mark 6 and bake for a further 10 minutes.
10. Remove from the oven and leave to cool on a wire rack.
Bread Machine Method:
As all cooking appliance vary, please refer to your machine's instructions.
Packed in United Kingdom
500g
Store in a cool, dry place. For best before: see top of pack.
Bag: Recycle
We are happy to replace this item if it is not satisfactory
Sainsbury's Supermarkets Ltd.
33 Charterhouse Street, London, EC1M 6HA
Customer services 0800 636262
Item code: 8098010
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