Simply add milk. Makes 1 loaf. Freshly baked in 35 mins. Milling since 1867. GMO and yeast free. Milk. Mix. Pan. Bake. The story of Neill's Flour Mill began with James Neill who founded the company in 1867 in the heart of Belfast, Ireland. Our Irish baking mixes have been created for you with the same passion and dedication as James himself. Our assortment of Irish baking mixes are a super quick and easy way to create all the delicious tastes of freshly baked wholesome Irish favorites in your home. Serving Suggestions: Delicious sliced, toasted and topped with butter. Irish Brown Bread Chia and Sunflower is delicious as an accompaniment to soups, salads or cheese. No artificial colors, flavors, preservatives or sweeteners. No hydrogenated fats. www.neillsmillusa.com. Milled & packed in Ireland.
12 oz (340 g) x 4
0.67 cup dry mix
10 per pack
Chia & Sunflower Bread Full Bag 12 oz Mix: 9.5 fl oz (1-1/3 cups) milk (buttermilk, whole or reduced fat milk), 1/2 tbsp olive or sunflower oil (optional). Simple 5 Step Guide: 1. Preheat oven to 400 degrees F. 2. Empty contents of pack into a mixing bowl, add milk and oil (optional). Mix thoroughly with a large spoon. 2. Transfer the dough to a well greased 1 lb 8 inch x 4 inch loaf pan. Spread evenly, smooth the surface of the dough with a little milk or water, if desired sprinkle with seeds and or wholegrains. Make a cut 1/2 deep lengthwise along the center. 4. Bake for 35 minutes on middle shelf of oven, until firm, golden brown and makes a hollow sound when tapped on the base. 5. Once baked, remove from oven, wrap in a clean, dry cloth and allow to cool before slicing. For round chia and sunflower bread, shape the dough into a ball and pat down on a lightly floured baking tray or 6.5 inch/16.5 cm diameter round pan. Cut a cross on the surface with a sharp knife about a 1/4 way deep and bake the dough as for the pan chia and sunflower bread. Store in a cool dry place.
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