- Packed in the UK.
- Store in a cool, dry place away from strong light and odours.
Produce of more than one country
Rice Flour, Potato Starch, Rice Bran, Sugar, Sugar Beet Fibre, Stabiliser (Hydroxypropyl Methyl Cellulose), Dried Yeast, Salt, Psyllium Fibre, Flour Treatment Agent (Ascorbic Acid), Stabiliser (Xanthan Gum), Cocoa Powder.
May contain traces of nuts & peanuts
Not suitable for egg or soya allergy sufferers
Per 100g as sold
Per 47g (1/12th of loaf) baked
Energy 1491kJ 352kcal 487k 115kcal
Fat 1.7g 2.2g
of which saturates 0.4g 0.3g
Carbohydrate 75.0g 21.4g
of which sugars 3.2g 0.9g
Fibre 5.3g 1.5g
Protein 6.4g 1.8g
Salt 1.3g 0.37g
To Oven Bake:
1 x 340g Delicious Alchemy White Bread Mix
2½ tbsp (20g) sunflower oil
350ml of tepid water
This mix cooks from cold. So there’s no need to pre heat the oven.
Lightly grease a 1lb bread tin, measuring 15cm x 10cm and 7cm deep. Add the bread mix to the bowl, pour over the oil and water then mix together. A food mixer is best because the batter becomes very thick and heavy during mixing. Turn your mixer to slow-medium speed and beat for 1½ minutes. Scrape down the sides and base of the bowl and mix for a further 1½ minutes.
Transfer the dough into the tin. It will be quite thick, so press down well and fill the tin right to the rim. Run a spatula around the edge of the tin, this will help you get an even rise. Cover the tin with a large upturned bowl or loosely cover with lightly oiled cling film. Leave to prove in a warm place for 40 minutes. Don’t worry, it won’t rise much. That bit happens later.
Now you’re ready for the oven. Place the tin on a tray in the centre of the COLD OVEN. Then turn to 220C or 195C for fan-assisted ovens, and bake for 80 minutes. It should be a dark golden brown on top when it’s done. Remove from the oven, carefully lift out of the tin and place on a cooling rack. For the best possible result, wait until completely cool before slicing.
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.