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    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

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    Directions for Use:

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    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

    [store]

    Points of Interest:

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    Other:

    [other]

    Nutrition Facts

    Serving Size [servingsize]

    Amount % Daily Value
    Calories [cal]
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans / trans [tranFat] g
    [totalFatP] %
    Cholesterol [chol] mg [cholP] %
    Sodium [sodium] mg [sodiumP] %
    Carbohydrate [carbs] g [carbsP] %
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g
    Sugar Alcohol 0 g
    Protein [protein] g
    Vitamin A [vitAP] %
    Vitamin C [vitCP] %
    Calcium [calciumP] %
    Iron [ironP] %

    12 Grain Flour

    12 Grain Flour

    000337

    for a 1 1/2 lb loaf use the following: 2 2/3 cups (350 g) bread machine flour 1 1/3 cups (175 g) 12 grain flour 2 tsp (9 g) salt 4 tsp (19 g) brown sugar 4 tsp (20 ml) oil 1 tbsp (5 g) instant dry yeast 1 1/2 cups (350 g) water if using a bread machine follow instructions for whole wheat. if baking in an oven, mix all ingredients in a bowl. if available, use the hook attachment on your mixer. mix on low speed for 1 minute, then increase speed slightly and continue mixing for 12-15 minutes. let dough rest for 20 minutes. knead dough and then let it rest for 10 minutes. if required, scale to desired size. mould and proof 50-60 minutes. bake at 390 f (200°c) for 25-35 minutes dependent on loaf size.

    Ingredients:

    hard whole wheat flour, whole spelt flour (wheat), kamut flour (wheat), granola oats, ground brown flax seeds, quinoa seed, amaranth seed, barley flour, whole rye flour, dark buckwheat flour, hulled sunflower seeds, millet seeds.

    Directions:

    for a 1 1/2 lb loaf use the following: 2 2/3 cups (350 g) bread machine flour 1 1/3 cups (175 g) 12 grain flour 2 tsp (9 g) salt 4 tsp (19 g) brown sugar 4 tsp (20 ml) oil 1 tbsp (5 g) instant dry yeast 1 1/2 cups (350 g) water if using a bread machine follow instructions for whole wheat. if baking in an oven, mix all ingredients in a bowl. if available, use the hook attachment on your mixer. mix on low speed for 1 minute, then increase speed slightly and continue mixing for 12-15 minutes. let dough rest for 20 minutes. knead dough and then let it rest for 10 minutes. if required, scale to desired size. mould and proof 50-60 minutes. bake at 390 f (200°c) for 25-35 minutes dependent on loaf size.

    Nutrition Facts
    Valeur nutritive

    Serving Size 100 g
    Portion 100 g

    % Daily Value
    % valeur quotidienne
    Calories / Calories 380
    Fat / Lipides 7 g 11 %
    Saturated / satures 0.5 g
    + Trans / trans 0 g
    2 %
    Cholesterol / Cholesterol 0 g 0 %
    Sodium / Sodium 5 mg 0 %
    Carbohydrate / Glucides 67 g 22 %
    Fibre / Fibres 10 g 40 %
    Sugars/ Sucres 1 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 15 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 8 %
    Iron / Fer 40 %

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