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Chocolate Brownie Mix - Buy one Get one Free until 31st March on April dated stock

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This Brownie Mix is about time! Over the years we have put a twist on our various mixes to create pretty much everything in the baking line from Bakewells to banoffees and now brownies!

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Multi Grain Bread Mix 12kg

1kg of Wright's Multi Grain Bread Mix

585ml - Water

30g - Yeast *

* This is using fresh yeast - if using dry then please use half the quantity.



Place all the above ingredients into a bowl.   

Mix together to form a well developed (silky) dough.             

Rest dough for 5 minutes prior to initial cutting and moulding into desired size (s).

Rest for a further 10-15 minutes prior to final moulding and shaping.

Cover with oiled polythene or a damp cloth.

Prove for 45 - 60 minutes in a warm place or until doubled in size. 

Remove cover and bake at 230°C (450°F), Gas Mark 7 for 30 minutes for a loaf, 15 minutes for rolls.


Tip : The loaf will sound hollow when tapped on the base, if baking is complete.


Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Kibbled Malted Wheat (9%), Oat Flakes (5%), Rye Flour, Malt Flour (Wheat and Barley), Golden Linseed (2.5%), Sugar, Salt, Cooked Kibbled Rye (1%), Poppy Seeds (1%), Brown Linseed (0.8%), Sunflower Seeds (0.6%), Chickpea Flour, Barley Flakes (0.4%), Dextrose, Flour Treatment Agent: Ascorbic Acid.

ALLERGY ADVICE:                                                                

For all allergens. including cereals containing gluten see ingredients above in bold.                                                                                                               

Recipe using this product

View all recipes using multi grain bread mix 12kg

customer comments

“I have had a Panasonic for over 4 years, it is used 5 out of 7 days per week. I haven't bought a loaf of bread since 2005. I have an AWT one, bought cheaply on Bid tv, on standby in case my overworked Panasonic dies. Can I just say how wonderful Wrights mixes are and speed of delivery is unbelievable. I made the Italian Almond Rusks yesterday - they went in no time. I of course called them Biscotti not Rusks. I also love all the different recipes you provide for each mix. 3 of my friends have rescued their bread makers from garages and attics, since trying my Wrights mixes. Happy Baking.” Sylvia Fraser