Our hearty wheat bread mix is a versatile product that is great for making bread quickly. When you are craving wheat bread and do not want to grind your own flour this is just what you will want to reach for. This is great for making bread, rolls, and pizza crust. This can be used in a bread machine. This is a delicious addition to your food storage staples.
Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.
Shelf Life: Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans and Super pail buckets, product may store 5-10 years. Bulk products need to be repackaged for long term storage.
Directions: Dissolve 1 tbs. instant yeast in 2 cups warm water. In mixing bowl, add 1-2 tbs. gluten, 2 tbs. oil, 2 tsp. salt, and 2 cups mix. Add yeast mixture. Mix until ingredients are incorporated. Add 2 cups of mix and knead until dough is smooth and elastic OR mix for 8 minutes using dough hook on medium speed. Cover and let rest for 45-60 minutes-until doubled. Form into 2 medium loaves or 36 rolls and place into well greased bread pans. Let rise 30-40 minutes. Cover dough with towel while it is rising. Brush with egg whites before proofing. Place in preheated oven. For bread: bake at 365 degrees F. for 20-25 minutes. for rolls: bake 12-15 minutes. Remove from oven and butter tops.
Ingredients: Bleached enriched wheat flour (wheat flour, malted barley flour, enriched with niacin , reduced iron, thiamine mononitrate, riboflavin, folic acid), whole wheat flour, wheat bran, brown sugar, rye flour, vital wheat gluten, calcium propionate (preservative), soy.
Contains: Wheat and Soy.
Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.
#10 can: K130- 63oz. (1786g) 40 servings
*Gluten is added for a lighter bread. Rye flour does not contain as much gluten as wheat flour. It may be left out for a heavier bread or roll.
*Dough is thoroughly developed when you can pull off a small piece and stretch it to form a paper thin sheet.