Don't miss these wholesome homemade bread mixes!
Includes bread you won't find anywhere else!
Buttermilk Wheat Bread
American White Rye Bread
Red River Valley Multi-Grain Bread
- Each makes a large loaf--nearly two pounds--of homemade heritage bread
- SAF yeast packet included!
- Makes perfect bread in all popular 1 1/2 to 2 pound bread machines--or in the oven.
- Makes perfect bread for soup or sandwiches
- Satisfaction guaranteed*
This is great bread for not a lot of money--simple, honest bread made from simple ingredients. Each mix makes a wholesome loaf of nearly two pounds.
Look what they're saying!
“My husband loved the buttermilk wheat in particular. The texture, taste, and quality are simply first rate. Will certainly order these again.”—Sandy Montana
“This collection of mixes offers superb varieties of bread as you hoped it would be but ANADAMA was our #1 choice.”—Amazon customer
“I bought this sampler to introduce myself to bread-making, and it hooked me. The Anadama bread was especially good, and the packaging should survive WWIII.”—Phil Geus
Learn more about these breads!
Buttermilk Wheat Bread is a light bread, a mixture of whole wheat and white bread flours. It's light and soft so that your kids will eat it but still has the nutty goodness of stone ground wheat. This is an unusually good bread for everyday living.
American White Rye Bread will change how you think about rye breads. You can make it with or without caraway seeds--they're in a separate packet. Without caraway seeds, you have a light, mild-flavored bread with more homemade flavor than white bread; The rye flour adds alight flavor almost like sourdough. If you choose, add the caraway seeds for a more traditional bread.
Red River Valley Settlers Bread is made with our nine-grain cereal mix. It has just the right mixture of whole grains and premium wheat flours to make a great bread. The time in rising and baking makes those gains soft and chewy. This healthy bread is a wonderful way to start out your morning or catch a sandwich for lunch.
is an old-time heritage bread made with ground corn, molasses, and premium bread flours. It has a wonderful flavor and light crunch, especially when it's toasted. Even with the corn, it makes a high, light, airy bread--and not at all like cornbread. Don't miss the chance to try this wonderful bread. (The hoagie rolls (6 of them) were made with Anadama.)
Make bread in your oven or with your bread machine. Make traditional loaves, sandwiches, dinner rolls, and more. Your family will love these breads!
Directions for use in the oven
To bake this mix in your oven, follow the directions on the package.
1. Place the mix in your stand-type mixer along with the yeast (if any) and melted butter or oil (if any). Add water. Use 110-degree water instead of 80 degrees.
2. With the dough hook, mix slowly until the dough ball forms. Turn the speed to medium high and mix for five to ten minutes until the gluten forms and the dough becomes stretchy and elastic.
3. Place the dough in a large greased bowl, cover, and let rise until doubled, about one hour, depending on room temperature.
4. Preheat your oven to 350 degrees. Turn the dough onto a lightly greased or floured work area and form your loaf. Place your dough in a 9 x 5-inch pan or other pan and let rise until the size has doubled and bubbles are about to surface.
5. When the bread has raised, place the loaf on the center rack of the oven. Bake for 35 minutes or until the bread is done. The internal temperature should reach 190 degrees. Remove the loaf from the pan and let it cool slightly before slicing.
*NOTE: If you make this bread in your bread machine, water temperature is critical. Please use a thermometer to measure water at 80 degrees and we'll guarantee the bread. If you are baking the bread in the oven, use water that is 110 degrees.
Ingredients: Buttermilk Wheat: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid), whole wheat flour, buttermilk (nonfat dry milk, dry cultured skim milk), sugar, salt, and yeast (yeast, monostearate). Red River Valley: Whole wheat flour, enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid), cereal grain mixture (red wheat, soft white wheat, barley oats, corn, millet, flax, hulled barley, and rye), hearth bread base (enriched wheat flour (wheat flour, malt barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, and folic acid), sugar, salt, soy oil, and wheat gluten), milk (nonfat dry milk solids), sugar, salt, yeast (yeast, monostearate), and dough conditioner (added for better baking (wheat flour, dextrose, soy flour, calcium salts, dicetyl tartaric acid esters of mono- and diglycerides, ethoxylated mono- and diglycerides, soy lecithin, ascorbic acid, L-cysteine monohydrochloride, fungal enzymes, azodicarbonamide, and calcium iodate)). American White Rye: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid), white rye flour, wheat gluten, molasses (cane sugar and molasses), salt, and yeast (yeast, monostearate). Anadama Bread: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, and folic acid), cornmeal, wheat gluten, molasses (cane sugar and molasses), salt, and yeast (yeast, monostearate). A small amount (.3%) of dough conditioner is added to each mix for better baking (wheat flour, dextrose, soy flour, calcium salts, dicetyl tartaric acid esters of mono- and diglycerides, ethoxylated mono- and diglycerides, soy lecithin, ascorbic acid, L-cysteine monohydrochloride, fungal enzymes, azodicarbonamide, and calcium iodate). These mixes contain wheat, soy, and dairy products and may contain traces of eggs, tree nuts, or peanuts.