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