Bob''s Red Mill 10 Grain Bread Mix Description

10-Grain Bread Mix could easily be the best whole-grain bread you have ever baked. This mix can be made in bread machines or by hand. It''s truly the ''Staff of Life.''

Directions
Baking by Hand for Conventional Ovens:
Locate and remove the enclosed Yeast packet. Add contents of yeast packet to the mix.
Combine the 10 Grain Bread Mix, 3 Tbsp. canola (or other) oil and 1 1/4 cups warm tap water.
Knead 8-10 minutes.
Place in a greased bowl, cover & let rise in a warm place until doubled (approx. 1 1/2 hours).
Punch down, cover & let rise until doubled (approx. 30-40 min).
Form loaf and place in a greased 9x5x3 bread pan.
Grease top of loaf.
Cover with plastic wrap and let rise in a warm place until doubled (approx. 45 min).
Bake at 375 degrees for 30-40 minutes.
Thump top of loaf. A hollow sound indicates a properly baked loaf.
Turn out of pan, cover with a towel and cool before slicing.
Disclaimer These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 0.5 1/2 inch slice
Servings per Container: 13
Amount Per Serving% Daily Value
Calories180*
Calories from Fat40*
Total Fat4 g6%
Saturated Fat0.5 g2%
Trans Fat0 g0%
Cholesterol0 mg0%
Sodium250 mg10%
Total Carbohydrate29 g10%
Dietary Fiber2 g8%
Sugars0 g0%
Protein7 g*
Vitamin A0%
Vitamin C0%
Calcium4%
Iron8%

*Daily value not established.
Other Ingredients: Enriched flour (wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid), whole wheat flour, rolled oats, vital wheat gluten, evaporated cane juice, whole wheat farina, non-fat dry milk, rye meal, whole grain rye flour, corn flour, oat flour, triticale flour, ground oats, sea salt, active dry yeast, brown rice flour, millet flour, white bean flour, corn grits, millet grits, triticale grits, barley grits, brown rice farina, soy lecithin, oat bran, and flaxseed meal.

Manufactured in a facility that also uses tree nuts, soy, wheat and milk.

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