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our story shop faq our community our pledge against gbv contact us image 01 ready to bake bread mixes at your finger tips image 02 what you see is what you get image 03 simple & natural image 04 ready to bake bread mixes at your finger tips image 05 what you see is what you get image 06 simple & natural description our californian rye perfectly sums up our passion for a well-balanced loaf of bread. combining our baking and tasting skills, we have created a loaf of bread which pleases all senses. nutritional information low fat high in energy source of dietary fibre gmo free no added sugar no added preservatives ingredients unbleached stoneground wheat flour (triticum aestivum), stoneground rye flour (secale cereal) (24%), wheat gluten, spices, salt, caramel, antioxidants, emulsifier, stabilizer, food grade (non-gm) enzymes, yeast. californian rye allergen wheat gluten may contain traces of soya and milk read instructions buy now instructions: making bread in a bread machine: using the basic setting on your bread machine, add water, bread mix then yeast (in that order) into bread machine and allow the machine to do its thing! by dough mixer/hand blend earth origin bread mix, yeast and water in a large bowl using above ingredient ratio. knead vigorously by hand for 10 minutes or 8 minutes in a dough mixer (2 minutes slow, 6 minutes medium). until smooth and elastic (test by stretching a small amount of dough into a rectangle: it should form a thin “window” in the centre). gently knead dough for 30 seconds, by pressing and folding. roll each piece of dough into a circular shape. place each piece of dough onto a well-floured baking tray. sprinkle rye flour on top of each dough piece. loosely cover baking tray with a thin plastic. allow to stand for 1 hour at room temperature. gently mould each piece of dough into a cylindrical shape sprinkle rye flour on each dough piece. cover dough with plastic for a further 1 hour, (until double in size). using a sharp blade, slightly cut/slice the top of the dough as desired. bake in a preheated oven at 200c - 220c for 20 minutes*. for a crisper crust, spray dough lightly with water before baking. *depending on your oven type, time may vary. read less description our blend of seeds and legumes added to stoneground wheat flour ensures that you achieve optimal energy output for your challenging day to day requirements. nutritional information low total fat high in energy source of dietary fibre no added preservatives ingredients unbleached stoneground wheat flour (triticum aestivum), non-gmo soya (dehulled soya bean & soya flour) (7%), linseed (4%), rye seed, wheat gluten, sugar, salt, acidity regulator, flour enhancer, stabilizer, food grade enzymes (non-gm), yeast. multigrain soy & linseed allergen wheat gluten soya may contain traces of milk read instructions buy now instructions: making bread in a bread machine: using the basic setting on your bread machine, add water, bread mix then yeast (in that order) into bread machine and allow the machine to do its thing! by dough mixer/hand blend earth origin bread mix, yeast and water in a large bowl using above ingredient ratio. knead vigorously by hand for 10 minutes or 8 minutes in a dough mixer (2 minutes slow, 6 minutes medium). until smooth and elastic (test by stretching a small amount of dough into a rectangle: it should form a thin “window” in the centre). gently knead dough for 30 seconds, by pressing and folding. roll each piece of dough into a circular shape. place each piece of dough onto a well-floured baking tray. sprinkle flour on top of each dough piece. loosely cover baking tray with a thin plastic. allow to stand for 1 hour at room temperature. gently mould each piece of dough into a cylindrical shape sprinkle flour on each dough piece. cover dough with plastic for a further 1 hour, (until double in size). using a sharp blade, slightly cut/slice the top of the dough as desired. bake in a preheated oven at 200c - 220c for 20 minutes*. for a crisper crust, spray dough lightly with water before baking. *depending on your oven type, time may vary. read less description we have created a ciabatta style bread which is both tasty and remarkably easy to make. our near perfect blend of wholesome ingredients, will give you crispy crust and deliciously moist open crumb, typical of classic ciabatta bread, every time. nutritional information low saturated fat no added preservatives high in energy very high in high omega 3 no added sugar source of dietary fibre ingredients unbleached stoneground wheat flour (triticum aestivum), wheat gluten, salt, sugar, emulsifier, malt flour, soya flour, acidity regulators, food grade enzymes (non-gm), yeast. ciabatta allergen wheat gluten soya may contain traces of milk read instructions buy now instructions: by dough mixer add water, oil, ciabatta mix and instant dry yeast into bowl. with a domestic mixer, mix 10 minutes on low speed, scrape sides and mix 8-10 minues on medium speed. oil a large square, plastic container, tip in the dough and put the lid on. leave the dough to prove at room temperature until it has doubled in size, about 30 minutes. to create the first fold, pick up one of the sides of the dough (on the right or the left) and fold it a third of the way over the rest of the dough. brush off any excess flour. the second fold is like folding a letter. pick up the opposite side of the dough that you folded and stretch it over the first fold, laying it on top. brush off the extra flour. to make the third fold, grab the top edge of the rectangle (the side farthest from you) and pull in toward you, folding it one-third of the way. on all of these folds, gentle stretching is ideal and the dough should not be pinched closed in any way. you should be able to see the layers of the folds. now it is time for the final fold. fold the piece of dough closest to you (the bottom edge) over the other folds which will now create a square. brush off the excess flour. repeat this step every 30 minutes for 2 hours. gently divide dough into pieces, taking care not to de-gas or “pop the bubbles”. once cut and placed on a floured or greased baking tray, let it rest for 30 minutes to recover. once ciabatta has reached desired height, bake in preheated oven at 220c- 230c for 20 – 25 minutes*. *depending on size of the bread and oven type, time may vary. read less description understanding the challenges that comes with celiac disease, wheat allergy and gluten free diets, our expert team have carefully selected a blend of gluten free flours and ingredients to ensure you achieve a white, smooth and flavourful loaf of gluten free bread. nutritional information high in energy very high in omega 3 source of dietary fibre gmo free ingredients rice flour, potato starch, sugar, modified starch, soya flour (non-gm) milk powder, vegetable fat (palm fruit with antioxidant: tbhq), stabilizers, salt, emulsifier, antioxidant, flavouring, colourant, food grade enzymes (non-gm), yeast gluten free allergen dry mix: soya & cow’s milk added ingredients:egg read instructions buy now instructions: making bread in a bread machine: using the basic setting on your bread machine, add liquids, bread mix then yeast (in that order) into bread machine and allow the machine to do its thing! by dough mixer add water, whole egg and oil into mixing bowl. using the “beater” attachment, mix liquids for 2 minutes on medium speed. add gluten free bread mix and dry yeast to liquid emulsion and mix for 2 minutes on slow speed. scrape down sides and mix for a further 6 minutes on fast speed. in the meantime, lightly oil bread tins using oil. scale bread into tins, and smooth top of loaf with scraper or by hand. cover tins with plastic sheet or tea towel and rest for 80-90 minutes. bake for 30-35 minutes* at 200c, or until skewer comes out clean. remove baked bread from tins and allow to cool for atleast 30-40minutes before slicing. *depending on your oven, ti
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