M&S Seeded Bread Mix

M&S Seeded Bread Mix

Simple and easy seeded bread mix, for making the perfect loaf. Simply add water, mix, bake and enjoy. Delicious served toasted with a layer of butter. Makes 1 large loaf. Suitable for breadmakers. Suitable for vegans.

Simply Mix, Bake & Enjoy, Just add water, Makes 1 large loaf, Suitable for Breadmakers, Suitable for vegans

For home baking recipe ideas visit: www.marksandspencer.com/homebaking

United Kingdom

Seeded White Loaf
Makes 1 Large Loaf
Breadmaker
1 packet Seeded Bread Mix
280ml Warm Water
1. Add all ingredients to the breadmaker pan in the order listed in the breadmaker instruction manual.
2. Follow the manufacturer's instructions on how to make a loaf.
3. We recommend setting your machine to the basic/normal setting, large loaf and medium crust.
4. Once ready, carefully remove the loaf from the breadmaker and leave to cool on a wire rack.

Seeded White Loaf
Makes 1 Large Loaf
Hand Baking
1 packet Seeded Bread Mix
280ml Warm Water
Oven 230ºC / Fan 210ºC / Gas mark 8
1. Put the mix into a large bowl. Gradually add the water and mix until a dough is formed.
2. Tip dough out onto a lightly floured surface and knead for 10-15 mins, or until the dough is smooth and elastic. Place in a lightly oiled bowl and cover with a damp cloth, allow to rest for 1 hour or until the dough has doubled in size.
3. Knock back the dough and shape into a round boule.
4. Place on a baking tray, cover and leave to prove for 1 hour.
5. Preheat the oven to 230°C/Fan 210°C/Gas mark 8.
6. Make 2 scores across the top of the loaf with a sharp serrated knife. Bake for 25 mins, then lower the temperature to 200°C/Fan 180°C/Gas Mark 6 and bake for a further 10 mins.
7. Remove from the oven and leave to cool on a wire rack.

Flour is a raw ingredient and must be thoroughly cooked or baked before eating.

Bag

Bag - Recycle

Full Product Name:
Seeded bread mix

Storage:
For Best Before (BB), see top of pack. Store in a cool, dry place. Once opened, store in an airtight container.

Additional Information:
© Marks and Spencer plc

Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin), Sunflower Seeds (5%), Oats (3.5%), Poppy Seeds (2%), Pumpkin Seeds (1.5%), Brown Linseed (1.5%), Yeast, Salt, Malted Barley Flour (contains Gluten), Sugar

Contains Barley, Contains Cereals Containing Gluten, Contains Oats, Contains Wheat

Suitable for Vegans

M&S

M&S Food has been at the heart of the nation since 1884. Giving our customers their best-loved products at the incredible quality and value that only M&S can deliver. From Percy Pig to the freshest M&S Select Farms produce, we grow, source, and develop our own products to give you family-ready food that's unbeatable on flavour and innovation. And that's whether you come to us for your family favourites, an indulgent treat, or your perfect party food spread. After all, this is not just food… This is M&S Food.

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.

Marks and Spencer plc,
PO Box 3339,
Chester,
CH99 9QS,
United Kingdom.

M&S (Ireland) Ltd,
PO Box 13022,
Ravensdale,
Dublin 2,
Ireland.
marksandspencer.com

Seeded White Loaf
Makes 1 Large Loaf
Breadmaker
1 packet Seeded Bread Mix
280ml Warm Water
1. Add all ingredients to the breadmaker pan in the order listed in the breadmaker instruction manual.
2. Follow the manufacturer's instructions on how to make a loaf.
3. We recommend setting your machine to the basic/normal setting, large loaf and medium crust.
4. Once ready, carefully remove the loaf from the breadmaker and leave to cool on a wire rack.

Seeded White Loaf
Makes 1 Large Loaf
Hand Baking
1 packet Seeded Bread Mix
280ml Warm Water
Oven 230ºC / Fan 210ºC / Gas Mark 8
1. Put the mix into a large bowl. Gradually add the water and mix until a dough is formed.
2. Tip dough out onto a lightly floured surface and knead for 10-15 mins, or until the dough is smooth and elastic. Place in a lightly oiled bowl and cover with a damp cloth, allow to rest for 1 hour or until the dough has doubled in size.
3. Knock back the dough and shape into a round boule.
4. Place on a baking tray, cover and leave to prove for 1 hour.
5. Preheat the oven to 230°C/ Fan 210°C/Gas Mark 8.
6. Make 2 scores across the top of the loaf with a sharp serrated knife. Bake for 25 mins, then lower the temperature to 200°C/Fan 180°C/Gas Mark 6 and bake for a further 10 mins.
7. Remove from the oven and leave to cool on a wire rack.