White bread mix with dried rye sourdough culture
Soft and Tangy
Perfect for Hand Baking or Bread Makers
Inspired by our Taste the Difference White Sourdough Bloomer, this recipe uses a rye sourdough starter culture which delivers a distinctive tang and helps achieve the characteristic chewy and open texture
Customer will need:
320ml water
25g unsalted butteroil to grease
Description
White bread mix with dried rye sourdough culture
Soft and Tangy
Perfect for Hand Baking or Bread Makers
Inspired by our Taste the Difference White Sourdough Bloomer, this recipe uses a rye sourdough starter culture which delivers a distinctive tang and helps achieve the characteristic chewy and open texture
Customer will need:
320ml water
25g unsalted butter
oil to grease
Nutrition
Per slice (55g) contains Typical Values (cooked as per instructions)
-
ENERGY
576kJ
136kcal
7%
white
-
FAT
1.7g
2%
green
-
SATURATES
0.4g
2%
green
-
SUGARS
1.1g
1%
green
-
SALT
0.43g
7%
amber
Table of Nutritional Information
| Typical Values (cooked as per instructions) | 100g contains | Per slice (55g) contains | % based on RI for Average Adult |
|---|---|---|---|
| Energy | 1047kJ | 576kJ | - |
| 248kcal | 136kcal | 7% | |
| Fat | 3.0g | 1.7g | 2% |
| Saturates | 0.7g | 0.4g | 2% |
| Mono-unsaturates | 0.9g | 0.5g | - |
| Polyunsaturates | 1.2g | 0.7g | - |
| Carbohydrate | 44.0g | 24.2g | 9% |
| Sugars | 2.0g | 1.1g | 1% |
| Starch | 42.0g | 23.1g | - |
| Fibre | 3.3g | 1.8g | - |
| Protein | 9.4g | 5.2g | 10% |
| Salt | 0.78g | 0.43g | 7% |
Reference intake of an average adult (8400 kJ / 2000 kcal)
This pack contains 12 servings
Dietary Information
Allergy Advice
For allergens, including cereals containing gluten, see ingredients in bold
Ingredients
INGREDIENTS: Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Sour Dough Culture (Rye) (10%), Sugar, Wheat Gluten, Yeast, Salt.
Preparation and Safety
| 1. In a bowl empty the bread mix and rub the softened butter into the flour until it resembles breadcrumbs |
| 2. Gradually add the water and mix with your hands until the dough is well combined and comes together into a ball |
| 3. On a clean work surface tip out the dough and with floured hands knead the dough for 20 - 25 minutes or until the dough is elastic and smooth |
| 4. Return the dough to the bowl and cover with a damp tea towl and set aside for 1 - 1.5 hours in a warm place until the dough has doubled in size. |
| 5. Once the dough has risen enough knock it back using your hand in the bowl. |
| 6. Taking the dough out of the bowl onto a clean work surface shape the bloomer. Do this by flattening the dough into a rough rectangle with the long side facing you. Fold each end into the middle then roll like a swiss roll so that you have a smooth top with a seam along the base. Gently roll with the base of your hands to seal the seam. |
| 7. Place on a tray lined with baking paper, cover and proof for 1 - 2 hours at room temperature or until doubled in size |
| 8. Once risen, gently cut four diagonal slashes using a sharp knife across the top of the dough |
| 9. Pre-heat the oven to 230 degrees / Fan 210 degrees / Gas mark 8. Place the tray in the middle shelf and bake for 25 minutes. After this time lower the heat to 200 degrees/ Fan 180 / Gas Mark 6 and bake for a further 10 minutes |
| After cooking |
| 10. Remove and leave to cool on a wire rack |
Country of Origin
Packed in United Kingdom
Size
500g
Storage
For best before end: see top of pack. Store in a cool dry place.
Packaging
Recycle bag
Manufacturer
We are happy to replace this item if it is not satisfactory
Sainsbury's Supermarkets Ltd.
33 Holborn, London EC1N 2HT
Customer services 0800 636262