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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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Sticky Malt Bread Mix 12kg

1kg of Wright's Sticky Malt Mix

500ml - Water

150g - Dried Fruit (optional)

30g - Yeast *

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


Place the mix, yeast and water into a bowl.                         

Mix together to form a dough - incorporate dried fruit at the final stage of mixing.

Rest dough for 5 minutes prior to cutting, moulding and shaping before placing the dough pieces into well greased tins. 

Cover with oiled polythene or a damp cloth.

Prove for 30-45 minutes until the dough is approximately 2cm (¾ inch) from the top of the tin.


Remove polythene or cloth and cover tins with a baking sheet and bake at 180°C (360°F) Gas Mark 4 for 55 minutes for small loaves and for 1 hour and 10 minutes for large loaves.

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

Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Malted Barley Flour, Sugar, Soya Flour, Salt, Colour: E150c.                                   

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

Recipe using this product

View all recipes using sticky malt bread mix 12kg

customer comments

“Dear Deb and Clare, I had to go to Canterbury yesterday and when I got back about 6pm I found the new mixes had been delivered. Oat & Linseed went into the Panasonic at once and when my business partner, Craig arrived this morning for work at 8am we sat down to fresh ground espresso coffee and Wrights Oat and Linseed toast. Verdict: Light, crunchy and very tasty. Full marks to everyone concerned at Wrights. The second loaf I baked at 6am this morning and when it has had a full day to cool and "Mature" that will also get the breakfast test. Kind regards and best wishes. ” Gordon Waylett