Outback Harvest - Traditional Bread Flour

Gluten-free baking, until recently, has imposed frustrations and challenges for many. We have worked with a leading specialist in gluten-free baking to ensure we supply a product that produces uniform rise, texture, flavour and consistency time and time again. With a smooth dough consistency combined with the perfect balance of structure and elasticity plus a moist and tender crumb.

Used within the foodservice sector and trusted by many top bakers and chefs to produce irresistibly delicious gluten-free products that keep customers coming back…

DELICIOUS GLUTEN-FREE BREADS, SCROLLS, DONUTS, PIZZA BASES, WRAPS AND PASTRIES. 

INGREDIENTS: Maize Starch, Rice Flour, Soy Isolate, Psyllium, Emulsifier (E464), Soy Flour, Dextrose, Salt, Anti-Caking Agent (E508).

ALLERGY ADVICE: Contains Soy

STORAGE: Store in a cool, dry place, out of direct sunlight. Consume flour only after cooking.

• Nutritional information per 100 g

• Energy 1480 kJ (354 Cal)

• Protein 7.8 g

• Total Fat 1.0 g

• Saturated 0.4 g

• Trans < 0.1 g

• Polyunsaturated 0.4 g

• Monounsaturated 0.2 g

• Carbohydrate 73.6 g

• Total Sugars 2.9 g

• Dietary Fibre 7.4 g

• Sodium 670 mg

• GLUTEN Not detected

TRADITIONAL WHITE BREAD RECIPE

Ingredients

• 330g Outback Harvest - Traditional Bread Flour

• 6 g active dry yeast

• 5 ml vegetable oil

• 5 ml white vinegar

• 450 ml warm water

METHOD

Preheat oven to 210 C (fan-forced).

Place all liquid ingredients into the bowl of a stand mixer. Add yeast and whisk until combined.

Rest for 2 minutes. This will allow the yeast to activate. Add Outback Harvest Traditional Bread Flour ingredients.

Using the hook attachment on your mixer, combine until a smooth dough forms; approx. 1–2 minutes on low speed and 8 minutes on med/high speed.

Transfer dough onto a lightly floured board and shape into a smooth ball. Place dough into the bread tin and cover with cling wrap.

Allow to rise in a warm environment for 30 – 40 minutes. Place an oven-proof dish, filled with warm water, onto the lowest oven rack. Place the bread tin on the rack above the water and bake for 60 minutes. Turn the baked loaf onto a cooling rack.

Allow to cool for 1 -2 hours prior to slicing or eating. Turn the baked loaf onto a cooling rack. Allowing it to cool for 1 to 2 hours before slicing.