Tips To A Better Loaf

Ingredient alternatives, method tips, and more. Select from your options below

Using Alternative Ingredients

We have designed this bread mix to allow for a wide range of alternative add-ins when making your bread loaf. Using the ingredient replacements below, you can create a low calorie, low fat, vegetarian or vegan version that tastes just as good. Some egg alternatives may not give you quite the same rise and texture, but the ones we list below have worked well in our test kitchens.

Below are the ingredients we have tested with great results. Please let us know what you used and how it turned out!

EGG REPLACEMENTS:

Chia Eggs – In a small bowl, combine 1 tablespoon of Chia Seeds with 3 tablespoons of water. Allow to sit in the refrigerator for 10 minutes till a gel forms.
*We recommend using ONE Chia Egg in place of the TWO eggs.

Flax Eggs: – In a small bowl, combine 1 tablespoon Flaxseeds and 2 1/2 tablespoons water. Allow to sit for 5 minutes at room temperature.
*We recommend using ONE Flax Egg in place of TWO EGGS.

FAT REPLACEMENTS:

Olive Oil – Use 2 tablespoon olive in place of 4 tablespoons (1/4 cup)of butter. This reduces fat and cholesterol in your finished product.

Ghee Butter: – Use the same amount of ghee in place of butter (1/4 cup). Ghee has become the choice of many over butter due to the healthy vitamins and fats it contains.

Coconut Oil: Use 2 tablespoons coconut oil in place of the 1/4 cup of butter.

Using Pickle Juice In Your  Rye Bread

The addition of pickle juice can really bring out the rye flavor in your bread mix. No need to go out and buy pickle juice. We use the stuff that’s been sitting in our fridge all month. Just try to keep the pickling spices out of your mix. We have tried replacing half the water with pickling juice, and we have replaced water entirely with equal amount of pickle juice. The rise a and texture were not affected and the rye flavor was more pronounced.

Keeping Salt & Yeast Separate. Why?

Salt and yeast do not play well together. Salt will deactivate the yeast if the two come in to contact. This is one of the reasons we package our yeast separately in our packages.

Using salt and yeast is a must for most baking, so what’s the best solution? The easiest method is simply keeping them apart. We like to add the salt first to the bottom of the bowl, then the bread mix, eggs, butter. Finally add the yeast followed by the warm water last. Then just mix.

Mixing Methods

Stand Mixer:
This is the easiest method to prepare our mix. Simply add the ingredients in the order listed, mix on medium speed 5 to 6 minutes till the dough comes together (it may break apart slightly, this is ok). Should feel slightly wet but not sticky when touched. Remove from bowl, knead several times by hand to form a smooth ball of dough.

Food Processor
Using a food processor to prepare our mix is just as simple as a stand mixer. Simply add the ingredients in the order listed, then mix on low speed 2 to 3 minutes. (works with standard and dough blades). Should feel slightly wet but not sticky when touched. Remove from processor bowl, knead several times by hand to form a smooth ball of dough.

By Hand:
This is a slightly tedious method of making bread. Follow all the steps on the package, then stir until you can no longer mix using a spoon.
Now it’s time to get to work. At best, we have kneaded this dough 15-16 minutes by hand and got a decent rise during proofing. We recommend kneading by hand about 20 minutes. It is almost impossible to over-knead this dough by hand.
*if your dough does not rise as shown in our how-to videos, the most likely reason is that it was not kneaded enough.

Kneading Instructions

Kneading after you have already mixed in your stand mixer or food processor only takes a minute or so. You are simply looking to bring the dough together into a smooth ball. You do not want to overwork the dough at this point.

If kneading from start to finish without the use of any equipment, you need to really work the dough for about 20 minutes.  Not working the dough enough may result in a loaf that does not rise correctly.

If you have never made bread by hand, we highly recommend against kneading this mix by hand. It is very tiresome and results will vary depending on many factors (elevation, temperature, humidity, your kneading methods, etc).

Forming Your Bread Loaf

Once you have formed your dough into a nice smooth ball, you can begin to roll it out into the loaf of your choice.

If you are using a bread pan, roll your loaf to about the size of the bottom of your bread pan.

To make your bread into a French Bread style loaf, simply roll it out to the length you desire. Keep in mind that it will rise about twice as high when baked, so it’s best to go with a longer, 15″-18″ loaf.

Scoring your Bread

Scoring is an important step in bread making. It allows your bread to rise in the direction you want. By scoring the top of your bread loaf a few times, you will allow the bread to expand and fill in the entire bread pan.

Simply cut slits across the top of your formed dough. Score 1/2″ deep slits across the top of your rolled out loaf. See video.

Proofing Your Dough

Proofing your dough is the process of allowing your dough to rise before baking. Our bread requires one hour of proofing (rising time) before baking. The dough will continue to rise while baking in the oven.

We like to turn the oven light on just as we begin preparing our dough. You can also turn your oven on for about 2 to 3 minutes and then shut off. This will warm up the oven to proof the dough without actually cooking the dough. The perfect  proofing temperature is in the 80° range.

Cover your bread, place in a warm draft-less place and allow to rise for one hour. Should rise just above your bread pan lip. After one hour of rising, it’s time to bake.

Baking Your Bread

This is the fun part. Prepare yourself for the wonderful aroma of freshly baked bread.  Place your oven rack in the center position of your oven. Preheat oven to 340°. Once your oven is heated, bake your now proofed bread loaf  for 45 minutes.

NOTE FOR DIFFERENT BREAD LOAF SHAPES: If you are making dinner rolls, French rolls, etc. Make sure to adjust your baking time. 30 minutes usually works well for a standard dinner roll sized bun. Begin checking doneness at 25 minutes of baking. You’re looking for a dark gold/medium, brown color. The bread should sound hollow when tapped.

Allow to cool before slicing. ENJOY!