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Tips and FAQs


For Bready Multigrain:

Cut 45 mins of prep time. Bake a Fluffy Loaf, No proofing needed.
● Mix BreadyMix Multigrain (15.06OZ/427g) with 1.5 cups of very HOT tap water.
● Mix for 8 minutes with mixer at low. Mix for extra 10 minutes at medium.
● Preheat oven to 400F.
● After mixing, form dough as tube shape and place into a non-stick loaf pan. For artisanal loaf, shape dough round. Ensure NO air pockets/cracks are seen from outside.
● Fill 1-2 oven-proof glasses, pottery mugs or baking tins with very hot/boiling water.
● Transfer your Bready dough plus the water containers to your pre-heated oven and bake on parchment lined wire rack at 400F for 45-50 minutes.

                  BEFORE                                             AFTER  


NO Loaf Pan? Fancy a fluffy ARTISANAL loaf?

●Mix your Bready Mix with HOT tap water. 
●Mix for 10 minutes with mixer.
●After mixing, shape dough as a ball. Ensure NO air pockets / cracks are seen from outside. 
●Let dough sit on wire rack & proof in pre-heated oven at 100F for 50-60. min.
●Once done, use your fingers to moisten entire top of the dough with water.  
●For Multigrain Bread: Bake on wire rack at 375F for 45-50 minutes.
●For Sandwich Bread: Bake on wire rack at 375F for 30-35 minutes.



Q: I baked my bread, but after 35 mins it was not ready. What do I do?

A: Some ovens are different. Temperatures may vary from oven to oven, and it also depends on the size of the oven. If after 35 mins you feel your bread is not l ready, the best indication is to stick a knife through the bread, if it comes clean bread is done. Also you can tap the bottom, top and sides of the bread with a knife, if it sounds hollow bread is ready. 


Q: How long does my backed product last without going bad?

A: Our flour mixes are made from quality ingredients without any artificial ingredients. For best results keep sealed in your fridge. If kept in the fridge, your bread can last for 12 to 14 days.


Q: Can I freeze my baked bread?

A: Yes, you can freeze the baked bread and use it at a later stage, but for better results do not freeze it for more than 3 months. Make sure the bread cools down completely before you freeze it.


Q: Do I need a baking pan?

A: You do not need a baking pan, you can also shape your loaf round or in a different shape and place it on top of parchment paper. We also use loaf pans of different sizes and shapes.




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