bread mix

tradition 6 grains

Created with all of the classic grains you’ve learned to love, this bread has a subtle taste and texture that will be enjoyed by all.

Ingredients: Unbleached enriched wheat flour, Grains and seeds blend (Rye, Wheat, Oats, Millet, Flaxseeds, Sunflower seeds), Cane sugar, Salt, Canola oil, Dough improver (Enzymes, Ascorbic acid).
Contains: Wheat, Rye, Oat.
May contain: Soy, Sesame.

How to prepare

The accuracy of the measurements is important. Favor the use of a scale, even for water. Otherwise, measure the water in milliliters because metric and imperial cups are different.

Each step is important to ensure success; baking is an art.

By hand

Mix with a fork, 450g (2 2/3 cups) of the bread mix and the content of one sachet of yeast in a bowl.
Create a hollow in the center and add 220 ml (220 g) of lukewarm water.
(Optional: You can add 1 to 2 tsp. (15 to 30 ml) vegetable oil for a softer bread and a thinner crust.)
Mix with a fork until all the water is absorbed.
Knead the dough: Empty the contents of the bowl onto a clean, dry surface, then fold and crush the dough (knead) with the palms of the hands for 5 to 10 minutes (at least 50 times). Flour the hands and the surface if the dough is too sticky.
Place the dough back in the bowl and cover with plastic wrap.
Allow dough to double in volume (1 to 2 hours) at room temperature.
Oil or butter your pan, baking sheet or pie plate.
Deflate the dough: Place the dough back on a floured surface and press with your fingers to release the gas released by the yeast (this step ensures a more uniform crumb).
Form the desired shape according to the mold used:
Round loaf: form a ball by folding the sides towards the center below then place on a baking sheet or a pie plate.
Standard bread pan: (5 X 9 in. – 13 X 23 cm): roll to form a cylinder then place in the pan (ensure a smooth surface on top).
Allow dough to double in volume for 1 to 2 hours (approximately 2cm higher than the bread pan) by leaving it in a moist environment (ex: in the microwave next to a cup of warm water).
Preheat oven to 425° F / 220° C.
Bake on the center rack for 25 minutes.
Unmold and let cool on a wire rack.

Bread machine

Ingredients (metric)
Water at room temp. (approx 30 °C / 85 °F) – 250 ml (1 cup)
Bread Mix (all) – 450 g (2 2/3 cups)
Dry yeast (content of 1 package)

Attach the kneading paddle (hook) then put the water in the bottom of the mold. (You can also add 1 to 2 tablespoons of oil for a softer bread and a thinner crust)
Place Simply Grain™ mixture on top; followed by the dry yeast into a hollow of this mixture.
Place the mold in the machine and close the lid.
Choose the appropriate setting according to your machine;
Sunbeam example:
Press the “Menu” button and choose the “Basic” program.
Choose the color of the crust ” Dark ” with the button ” Color ” then choose
1.5 lbs with the ” Loaf ” key. Press the ” Start ” button (duration: 2h53).
After 5 minutes, if required, scrape the dough in the corners using a flexible spatula.
When cooking is finished, unplug the machine.
Take out the mold with oven mitts.
Let the bread cool for a few minutes before removing it from the mold.

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