Instructions For OMG Pre-Mix

Make delicious gluten-free Bread at home the easy way with our no knead pre-mix flours

BREAD PRE-MIX

FIRSTLY - Prepare the no knead batter

1.  Take a bowl and place it on a set of scales – tare the scales

 

2.  Pour 420g (420ml) of warm water into the bowl (hot water will kill the yeast)

3.  Add ¼-½ of a teaspoon of Active Granulated yeast to the water. Allow 4-5mins for the yeast to active then stir gently to mix.

     (Note- Add ½-1 teaspoon if you want it to rise really quickly to bake in 2-3 hours)

     (Note - You can also use fresh yeast , 2-4 g per loaf)

4.  Add 420g (2 1/2 level cups) of the OMG premix to the bowl and mix with a wooden spoon

     Throw in a handful of seeds, nuts, fruit, spices, veges, choc or whatever takes your fancy to change the variety of the bread accordingly and mix it in.

SECONDLY - Follow either method 1 or 2

METHOD 1: Quick OMG (best method when starting out)

Lightly oil your tin and put batter into the tin

Top with seeds/herbs/nuts etc

Cover the tin (bees wax wraps work great) and place in a warm spot for 2-3hrs to rise - it should double in size

Once the loaf has risen - pre heat oven to 200 degrees (do not use fan bake)

Place in hot oven and bake for 50 mins- 1 hour

METHOD 2: Activated OMG (18Hrs Plus – 5 days Max)

Our Method

 

Lightly oil your tin and pour the batter into the tin

Top with seeds/herbs/nuts etc

Cover the tin with something to stop the bread drying out (bees wax wraps work great). Leave out for an hour or until the batter is nearly doubled in size.

Put the tin in the fridge (the bread will rise over the first couple of hours and then stop)

Leave for at at least 18 hours to activate the seeds

Remove loaf from fridge and place in to a pre heated oven at 200 degrees and bake for 50 mins- 1 hour

(if you find loaf has not risen enough in the fridge leave it out somewhere warm to rise before baking) 

SOURDOUGH

 

METHOD FOR - ONE LOAF

1.  Take a bowl and place it on a set of scales – tare the scales

 

2.  Pour 420g (420ml) of warm water into the bowl

3.  Add 420g (2 1/2 level cups) of the OMG premix to the bowl and mix with a wooden spoon

4.  Take 50g from the 100g OMG sourdough starter and stir into the bread batter. 

5.  Remove 50g of the mixed batter/starter mix and return to the OMG starter, making it again 100g.  

6. Mix the OMG starter and leave out of the fridge for 24hrs to regenerate then return to the fridge to preserve.

7.  Returning to the bread batter throw in a handful of seeds, nuts, fruit, spices, veges, choc or whatever takes your fancy to change the variety of the bread accordingly and mix it in.

8.  Lightly oil your tin and put the batter into the tin. Top with seeds/herbs/nuts etc.

9.  Cover the tin (bees wax wraps work great) and place in a warm spot for 8-12hrs to rise - it should double in size

10. Once the loaf has risen, pre heat over to 200 degrees and bake for 50mins - 1 hour

 

Activated Cwackers/Pizza Bases

PREPARE THE CWACKER BATTER:

Make a normal bread batter mix as described in the first step 'how to prepare the no knead batter' but add a couple of tablespoons olive oil (per loaf worth) and some mixed herbs (sage/oregano/thyme/rosemary)

One loaf of mix will make around 5 big cwackers or pizza bases

Leave for five or more hours (18 hrs plus in the fridge for seed activation) allowing the mix to rise a little.

MAKE THE CWACKER/PIZZA BASES:

Take the prepared batter mix and add around 150g of our cwacker pizza flour mix, mix well and knead to make a moist dough, adding more cwacker/pizza flour mix if required to make a nice dough consistency.

Roll the dough into thin bases (the seeds will guide the thickness)

Prebake on a hot pizza stone (200 degrees) for a few minutes until the dough bakes to a puffy soft leather

 

Crackers - Take leathery base out of the oven and brush with oil, top with herbs and salt and rebake on the pizza stone until all of the bubbles are hard and it is “cwackerfied”.

 

Pizzas – Take out of the oven and add pizza sauce and toppings, rebake on pizza stone until edges are crisp.

Tips-

 

If you tip the bread out of the tin and the bottom is still soft keep baking for another 5-10 mins.

You will learn during this process, you are making food that is alive and changes depending on temp, humidity, different ovens and probably even your mood so think nice thoughts! Though it is pretty fail-safe it is very important to get the flour mix to water ratio exact. If you are adding ingredients that contain water, like pumpkin it will change the bread slightly (more moist), you can add less water if you like but we don’t. Good luck, you are in for an exciting ride!

The height of the tin will determine the height of the bread.