Rye and Grained Mixes and Organic Flours
|Crusty Multigrain||A light crisp crusted loaf, with tasty and healthy variety of pre-softened cereal grains. Available in 2kg, 5kg, or 10kg|
|German Grain||A dark, full flavoured loaf with delicious grain blend including kibbled rye. Available in 2kg, 5kg, or 10kg|
|Four Seed||A unique flavoured dark bread with canola, linola, sunflower and sesame seeds. Available in 2kg or 5kg|
|Purple Harvest||A great tasting grained Wholemeal with Purple Wheat grain and sunflower seeds. Purple Wheat is an ancient variety of wheat with high levels of anti-oxidants & anti-inflamatories|
|Soy and Linseed||A great tasting loaf, high in dietary fibre and health benefits. Crushed linseed to access the phytoestrogens. Available in 2kg, 5kg, or 10kg|
|Bavarian Rye||A medium dark rye with excellent eating characteristics. Available in 2kg, 5kg, or 10kg|
|Pumpernickel||A dark rye with dense crumbs and the wholesome flavour of rye. Available in 2kg or 5kg|
|Sourdough Rye||A Classic Sourdough Rye with good volume, excellent texture and crusting and the unmistakable tangs of Sourdough. Available in 2kg or 5kg|
|Organic Bread Flours|
|Organic White Bread Flour||A certified organic white bread flour. High protein hard wheat. Ideal for either hand baking, bread machine use or sourdoughs. Available in 2kgs, 5kgs and 10kgs|
|Organic Wholemeal Bread Flour||A certified organic wholemeal bread flour. High protein, hard wheat. Ideal for either hand baking, bread machine use or sourdoughs. Available in 2kgs and 5kgs.|
|Certified organic flours are from high protein hard wheat and are ideal for bread making. Organic flours do not contain folate. Best results are obtained with the use of "Natural Improver" which ensures your baked product is of the best quality possible and contains none of the chemicals and additives found in many commercial breads|
Fantastic Fruit Cake
A simple to make yet extravagantly delicious fruit (christmas) cake
Your Fruit Cake Pack consists of
- 1kg of Export quality Fruit
- 500 grams Fruit Cake Mix
12-24 hrs prior to making cake:
Place fruit into a bowl and add 6 tablespoons brandy, brown rum or orange juice. Cover and leave overnight. (This allows the fruit to plump up and will add that extra bit of flavour) ¼ - ½ cup walnuts or almonds can be added to the fruits. Grated rind of one lemon and/or one orange can also be added.
Place pre-measured cake mix into mixing bowl, 3 eggs and 250ml water.
Mix on low speed for one minute. Scrape down.
Mix on medium speed for three minutes.
Fold through prepared fruits.
Place in prepared tin and decorate with blanched almonds (optional)
8” tin 2½-3 hours
9” tin 2¼-2½ hours
10” tin 2 hours
Electric 160oC Gas 150oC
Electric Fan 140oC Gas Fan 130oC
Test with skewer to see if cooked.
Prepare tin as follows:
Grease tin with butter or margarine,
Line with 2 layers of silicone baking paper making a 10cm (4”) collar.
Allow two weeks for flavours to mature before cutting.
Chocolate Fruit Cake Variation
Choose a liqueur which is compatible with chocolate eg: Kahlua, chocolate port, crème de cacao, Frangelico or similar
Soak fruit as for original recipe.
Add 3 tablespoons cocoa and extra 50ml water to cake mixture and mix as described.
Grate or coarsely process 1 block dark cooking chocolate.
Add chocolate with the fruit to cake mix
Bake as per recipe sheet.