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 - Making Loaves and Buns
​
FIRSTLY - Prepare the no knead batter
​
DIRECTIONS PER 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 (hot water will kill the yeast)
​
3. Add ½ a teaspoon of active dried yeast (or fresh yeast 2-4g) to the water. Allow 5mins for the yeast to active then stir gently to mix.
(Note- Add 1 teaspoon if you want it to rise really quickly to bake in 1-2 hours)
​
4. Add 420g (2 1/2 level cups) of the OMG bread pre-mix to the bowl and mix with a whisk or wooden spoon.
​
To change the variety of the bread throw in a handful of seeds, nuts, fruit, spices, veges, choc or whatever takes your fancy and mix it in.
​
(Note: If you are having trouble getting your bread to raise, you can increase the yeast to 1 tsp or add a 1/2 tsp of honey with to yeast).
​
SECONDLY - Follow either method 1 or 2
​
METHOD 1: Quick OMG (Fail safe method)
​
Lightly oil your tin and pour in the bread batter.
​
Top with seeds/herbs/nuts etc.
​
Cover the tin (bees wax wraps work great) to stop the batter drying out 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)
Loaves: Bake for 50 mins- 1 hour
Buns: Bake for 25-30 mins
​
​
METHOD 2: Activated OMG (18Hrs Plus – 5 days Max)
Our Method
​
FOR LOAVES:
Lightly oil your tin and pour in the bread batter.
​
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 least 18 hours to activate the seeds.
​
BAKE:
Remove loaf tin from fridge and place in to a pre-heated oven at 200 degrees and bake for 50 mins- 1 hour
(if you find the loaf has not risen enough in the fridge leave it out somewhere warm to rise before baking).
​
​
FOR BUNS:
Cover the bowl and place in the fridge to activate the seeds for at least 18 hours. You can leave the batter in the fridge for up to 5 days.
​
BAKE:
Remove bowl from fridge and dollop the batter into oiled bun tins.
Top with seeds/herbs/nuts etc. Then straight into a hot oven at 200 degrees for 25-30mins.
SOURDOUGH - Making Loaves and Buns
​
On receiving the 100g sourdough starter, keep it in the fridge in a sealed container.
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 100g of the 100g OMG sourdough starter and stir into the bread batter.
​
5. Remove 100g of the batter/starter mix to make another starter and return to a clean sealed container. The starter will now need 12hrs (out of the fridge) to regenerate, then return to the fridge to preserve.
6. 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.
​
7. Lightly oil your tin and pour the batter in. Top with seeds/herbs/nuts etc.
​
9. Cover the tin to stop the batter drying out (bees wax wraps work great) and place in a warm spot for 8-12hrs to rise - it should double in size. Once risen, either bake or place in the fridge to bake anytime within 4 days.
​
10. Baking: Pre heat your oven to 200 degrees. For loaves bake for 50mins - 1 hour. For buns bake for 25-30 mins.
​
At least once a week use all of the 100g starter to make 1 or 2 loaves to completely replenish your starter and stop it going rancid.
Activated Cwackers/Pizza Bases
​
STEP 1: PREPARE THE CWACKER BATTER (per one loaf)
​
Make a normal bread batter mix as described in the first step 'prepare the no knead batter' then add a couple of tablespoons of olive oil and a 1/4 teaspoon of mixed herbs (sage/oregano/thyme/rosemary).
​
Stir in around 150g of OMG Cwacker Flour Mix.
​
Leave out for five or more hours (18 hrs plus in the fridge for seed activation) allowing the mix to rise a little.
Note: One loaf of mix will make around 8 medium cwackers or pizza bases.
​
​
STEP 2: ROLL OUT THE BASES AND BAKE
​
Mix the prepared batter, and knead to form a dough, adding more OMG Cwacker Flour if too sticky.
Once kneaded, separate and form dough into 120g balls.
​
Using a rolling pin, roll balls into thin bases (the seeds will guide the thickness).
​
Bake at 200 degrees on a hot pizza stone or oven tray for a few minutes until it is like puffy, soft leather. You have now made a pizza base.
​
If making cwackers - take the leathery pizza base and brush with olive oil, top with mixed herbs, rosemary and salt then bake again until all of the bubbles are hard and it is "cwackerfied."
​
Baking Tips & Tricks
​
Instructional videos are coming soon so watch this space.
​
Do not use fan bake. If your oven only does fan bake then reduce the oven temperature. Fan bake will harden the crust too much and cause the bread to have holes.
​
Make sure your yeast has not expired. Once opened keep yeast in the fridge.
​
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 and length of the tin will determine the height of the bread. The bakery tins we use are as follows:
​
Internal dimensions:
Loaf tin - 170L x 100W x 100H
Bun tin - 100 dia.
​
Both tins are available via our webstore HERE.