The concentrates are packed with wholesome ingredients such as sunflower seeds, malted wheat, pumpkin seeds and toasted soya and all are supplied in 1.5kg coated paper sacks. Each pack contains sufficient concentrate to produce about 7 speciality loaves when used 50/50 with good quality breadmaking flour.

Freebake concentrates produce high volume bread, with excellent texture and eating qualities. If a softer and more open texture is required, add some vegetable oil, but this does tend to make the bread less easy to slice.

If you are using a breadmaking machine, the recipe can take more water and the resultant loaf volume is higher and the texture more open than you can achieve with hand mixing and conventional baking. If the volume of the bread is too large and the texture too soft you can reduce the quantity of water slightly, making sure that the dough is not too stiff for the mixer to handle. Alternatively, you can add a small quantity of salt, which suppresses yeast activity, but you should not add more than the optional recommended quantities shown in the recipes. As a guideline, 2g of salt is approximately ¼ of a level teaspoonful.

1) Recipe

You will need: a 2lb loaf tin, greased or non-stick, and some flour for dusting.

	White		Wholemeal
Boiling water:	40ml/g	1½ fl oz	45ml/g	1½ fl oz
Cold water:	190ml/g	6¾ fl oz	210ml/g	7½ fl oz
Vegetable oil:	25ml/20g	1½ tbs	25ml/20g	1½ tbs
Freebake concentrate:	215g	7½ oz	215g	7½ oz
Strong flour:	215g	7½ oz	215g	7½ oz
Freebake dried yeast:	5g sachet		5g sachet

Weigh the ingredients, in the order above, into a mixing bowl or food mixer. Mix to combine all the ingredients.

2) Dough mixing

Hand kneading: Knead the dough by hand on a floured surface for about 10 minutes, until it becomes smooth and elastic, re-flouring the surface as necessary to prevent sticking.

Food mixers: We test our doughs on Kitchenaid and Kenwood high quality, robust food mixers. Use the dough hook and mix as follows:

KitchenAid:	Slow speed: 2 mins
	Stop mixer and scrape down sides of bowl
	Speed 2: 8 mins
Kenwood:	Slow speed: 2 mins
	Stop mixer and scrape down sides of bowl
	Speed 1: 4 mins

Depending on ambient temperature and humidity, it may be necessary to add a little more water or flour to get the dough into the best consistency.

3) Moulding and proving

Allow the dough to rest, covered with a damp cloth or plastic bag, for about 15 minutes. Then, mould  the dough, place it in a bread tin or on a baking sheet, and prove until it has approximately doubled in size. For details on how to do this, see our “Moulding and proving by hand” section.

4) Baking

Carefully place the tin in a preheated oven at 230C/450F (Fan assisted 210C/410F), Gas mark 8. Immediately reduce the temperature to 210C/410F/Gas Mark 7 (Fan assisted 200C/400F) and bake tin bread for 30 minutes or rolls for 20 minutes, until golden brown.

If using a Freebake flexible silicon baking tin increase the bake time by 5 minutes.

You can check if the bread is baked by removing from the tin, and tapping the bottom of the bread. If it sounds hollow, the bread is properly baked. If not, put it back in the tin and bake for a few more minutes.

When baked, remove from tin and allow to cool on a wire rack.

We have tested a wide range of machines and programmes and the table below shows our recommendations for producing good volume, open textured speciality breads. The mix sizes have been chosen to give the best results for a particular machine.

These recipes are for speciality breads made using equal quantities of bakery concentrate and either Freebake Strong White or Strong Wholemeal flours. Wholemeal flour tends to absorb a little more water than white flour, so please be sure to check the recipes below for the correct amount of water.

Make sure the mixing blade is fitted and place the mixing pan onto an accurate weighing scale. Weigh the ingredients into the pan in the following order:

1. Boiling water
2. Cold water
3. Vegetable oil
4. Salt (optional)
5. Freebake concentrate
6. Strong flour
7. Freebake dried yeast

Select the appropriate programme and start the machine. After 1 or 2 minutes use a plastic or wooden spatula to carefully scrape any flour clinging to the sides of the mixing pan into the mix.

At the end of the programme, remove the bread from the tin immediately, and allow to cool on a rack for at least 1 hour before slicing.

Freebake Concentrates

Machine/ programme	Vegetable Oil	Boiling water	Cold Water white/wholemeal	Freebake Concentrate	Freebake Strong Flour	Freebake Dried yeast
Kenwood BM200
2 Basic large	20ml/16g 1½ tbs	40ml/g 1½ fl oz	185/196ml/g 6½/7 fl oz	172g 6 oz	172g 6 oz	5g sachet
7 French	20ml/16g 1½ tbs	50ml/g 1¾ fl oz	230/245ml/g 8/8½ fl oz	215g 7½ oz	215g 7½ oz	5g sachet
Panasonic 206/251/253/254/255
Bake rapid Dark, XL/L	20ml/16g 1½ tbs	50ml/g 1¾ fl oz	230/245ml/g 8/8½ fl oz	215g 7½ oz	215g 7½ oz	5g sachet
Bellini BEBM20
1 Basic, Dark	20ml/16g 1½ tbs	50ml/g 1¾ fl oz	230/245ml/g 8/8½ fl oz	215g 7½ oz	215g 7½ oz	5g sachet
Morphy Richards 48245
1 Basic, Light, small	18ml/14g 1 tbs	34ml/g 1¼ fl oz	158ml/g 5½ fl oz not recommended for wholemeal	148g 5¼ oz	148g 5¼ oz	5g sachet
3 Wholewheat, large	18ml/14g 1 tbs	34ml/g 1¼ fl oz	158ml/g 5½ fl oz not recommended for wholemeal	148g 5¼ oz	148g 5¼ oz	5g sachet
Breville BR9
2 White rapid, dark, 750g	21ml/17g 1½ tbs	42ml/g 1½ fl oz	194/208ml/g 7/7½ fl oz	180g 6¼ oz	180g 6¼ oz	5g sachet
6 French, Medium 750g	21ml/17g 1½ tbs	42ml/g 1½ fl oz	194/208ml/g 7/7½ fl oz	180g 6¼ oz	180g 6¼ oz	5g sachet

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