Alternative Bread Co Spiced Bread Mix

Alternative Bread Co Spiced Bread Mix500g and 2kg available Our Spicy Fruit Loaf mix makes a fantastic fruit loaf but also just as marvellous spicy fruit buns. With slight citrus undertones, and simple to make no fluffing about tip add a few additional ingredients mix wait (proving time) cook EAT. Its that simple to create your own homestyle bread made with love, not nasties. Gluten, dairy, soy, nut and egg free. You can choose to make it sugar free too. 500gms of breadmix will make a

Our Spicy Fruit Loaf mix makes a fantastic fruit loaf but also just as marvellous spicy fruit buns.

With slight citrus undertones, and simple to make - no fluffing about - tip - add a few additional ingredients - mix - wait (proving time) - cook - EAT. It’s that simple to create your own homestyle bread made with love, not nasties.

Gluten, dairy, soy, nut and egg-free. You can choose to make it sugar-free too.

500gms of breadmix will make a large 1kg finished weight loaf or 12 good sized buns.
Can be sliced and frozen (if not all eaten a couple of days)

To Make: 

• 500g Spiced Bread Mix
• 80g sugar or honey or date syrup
• 12g gluten free yeast
• ½ lemon, zest and juice (optional)
• ½ orange, zest and juice (optional)
• 575ml slightly warm water*
• 1 cup dried fruit

* If using citrus juice, weigh your juice and add enough water to get a total of 575ml liquids.

Place all ingredients together in a large bowl or you can use your electric mixer with a dough hook. Keep mixing until a dough is formed. It does thicken as you mix. Your dough should be slightly sticky.

Turn out the dough on to a lightly floured surface and knead for a few minutes, stretching the dough away from you, then folding it back on itself. Avoid adding more flour if you can: the dough will become less sticky and easier to handle as you knead.

Shape into a smooth ball. Lightly grease your bread tin and dust with flour, making sure all the sides and corners are covered.

Carefully place your dough into your tin, keeping a smooth top. Cover with a cloth to stop the top drying out.

Leave to rise in a warm draft free place for about 40 minutes.

Preheat you oven to 200°C. Once risen, bake in a hot oven for 35-40 minutes. Your bread is cooked when you knock the top and it sounds hollow.

Remove from the tin as soon as cooked to prevent a soggy bottom.

Cool on a wire rack before slicing.