Bread Mix News
As we develop our business, we are going to start offering bread mixes – dry mixes that for the most part you can just add liquid to and go.
We’ll be offering no knead dough mixes that you can make and even store in the refrigerator for several days (depending on the mix and ingredients, of course) so that for less than a loaf of bread, you can offer your family lower cost, natural, no chemical or additive bread.
Better taste, better health and less than a loaf for 2 or more loaves per mix.
On top of this, you can make many of these mixes into many different shapes, keeping you from having to buy more expensive store bought 4-5 dollar loaves, rolls, pizza crusts and so on.
We’ll be adding recipes on here as well as videos for shaping and how to mix, weigh, and even use different pans for different doughs as time goes along.
Some of the mixes will even included some of our spice blends so that you can have a great flavored bread with premixed ease of use.
Unless the recipe will tell you differently, each mix will make 2 large batards all the way down to 8-12 mini loaves, rolls, or even what we call sandwich flats.
And the beautiful part? Your spouse and kids can help shape the dough – and the dough can be shaped and cooked in about an hour’s time right from your premade dough you stored in the fridge.
Will you be making bread mixes for breadmakers?
Mary, thank you so much for the great question. Unfortunately, at this time we will not be doing that. However, the bread mix that we will be selling initially is so very easy, that you won’t believe it. NO kneading! It is an artisan bread that will knock your socks off!
You’re absolutely right
We’ll be doing a no knead artisan mix that will take about 200 minutes total time to make. 5 minutes to mix, 2 hours for the first rest. 5 minutes to shape, 40 minutes for the second rest. 17-23 minutes to cook.
The best part is, you can put it in the fridge and save it for a few days only taking out what you need. If you want a batard for example, you would take 1/2 the dough. If you want a boule – you would only take about 1/4 of the dough. You can even make great tasting breadsticks or pizza dough (combined with the marinara recipe with our italian spice blend) and you can make some really tasty and all natural pizza.
I’m experimenting with the spice blends in the dough mixes because we want to make sure that the ingredients we use won’t affect the mix and it’s performance. I can honestly say that with this artisan mix, I haven’t had a failure yet in over 50# of mixes mixed.
Simple to use and no back breaking work – but you can have artisan bread for less than one loaf in the store.
Hey Sherrie,
Have yall thought about a whole grain bread? Is that doable? I only eat whole grain breads now that I am on V3…not as much starch, etc. Would love to see a whole grain! What the heck is a batard and a boule? Never heard those terms before but am pretty sure it has something to do with the size of the loaf.
Kathy!!
<3
Yes; we are considering a whole grain bread. It is healthier for *me* to eat; plus delicious. I would especially like to do something with golden flax seed in it. Yummy! And yes, a boule is a round, country style, and a batard is more of a french bread looking loaf; but they are both made from the same dough. And, totally delicious!! Rich makes fabulous bread – and I can’t eat it anymore; which completely sucks!