This mix works best when baked the traditional way in the oven, but there’s always more than one way to bake a loaf! We’ve included instructions for those with bread makers too.
Preparation Time: 10 mins
Cooking Time: 1 hr 20 mins
Serves/Makes: 1 loaf
To make in a bread maker, you’ll also need 2½ tbsp (20g) sunflower oil and 375ml of tepid water
(May contain traces of nuts and peanuts. Not suitable for egg or soya allergy sufferers.)
Put the oil and water into the bread maker pan first, then scatter the bread mix on top. Bake on the gluten free setting if your machine has one. Alternatively, bake on a normal/basic cycle, according to your bread maker’s instructions. But do not use the timer delay function. This doesn’t work for gluten free breads.
Use the Large loaf setting and a Dark crust colour if possible. We know they vary a bit, so these are guidelines only.
When baked, remove from the pan straight away and place on a cooling rack for around 3-4 hours.
The paddle of the bread maker will often remain in the base of the bread when turning out. This is normal and can be easily removed once the bread is completely cool.
Whether baked in the oven or in a bread maker, we know it’s tempting, but don’t slice when still warm. Eat on day of baking or slice and freeze for later.