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Williams Sonoma Multigrain Bread Mix

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Sugg. Price $12.95 $25.90 Our Price $10.36 $20.72
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Summary

Bake delicious multigrain bread at home in just a few hours using a bread maker, Dutch oven, or stand mixer and sheet pan. This easy mix contains all the dry ingredients you need to make two loaves of bread with perfectly crispy crusts and tender interiors. The grain mix gives the bread a distinct complexity and irresistible flavor. Serve it straight from the oven with butter for a delicious treat any time of the day.

  • 16 oz. (makes two loaves)
  • Made in USA
Ingredients
  • Bread packet: Whole wheat flour, enriched wheat flour (bleached wheat flour, enzyme, niacin, iron, thiamin mononitrate, riboflavin, folic acid), organic 6-grain cereal (whole grain wheat, rye, corn, oats, spelt, kamut, Khorasan wheat, flaxseed), salt, malted milk powder (wheat flour and malted barley extracts, dry whole milk, salt, sodium bicarbonate).
  • Yeast packet: Yeast.
  • Contains wheat/gluten and milk.
  • This product is prepared and packaged using machines that may come in contact with tree nuts, eggs, peanuts, soy.
Shipping

Shipping Information

UPS can deliver most in-stock items within 3–5 business days. UPS is unable to deliver to P.O. boxes.

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Next Day Delivery

For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.

Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.

Return Policy

At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).

For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.

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For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.

Recipe

Multigrain Bread Mix

 

1 package bread mix (included)

1 package yeast (included)

1 1/2 cups (375 ml) water, at room temperature

Vegetable oil for greasing

All-purpose flour for dusting

 

In a large bowl, whisk together the bread mix and yeast. Create a well in the center of the mixture and add the water. Stir until a wet dough forms. Cover the bowl with plastic wrap and let the dough rise in a warm place until the dough has nearly doubled about 45 minutes. Using a silicone spatula, push the dough down and fold it over onto itself. Cover the bowl with plastic wrap again and let rise for 45 minutes more.

 

Turn the dough out onto a generously floured work surface. Dust your hands with flour (the dough will be sticky) and, using your fingertips, press the dough into an oval about 7 by 12 inches (18 by 30 cm). Starting with one of the short sides, roll the dough into a tight log and pinch the ends of the dough together to seal.

 

If using a loaf pan:

 

Grease an 8-by-4-inch (20-by-10-cm) loaf pan. Transfer the rolled dough to the prepared loaf pan and dust the surface of the dough lightly with flour. Cover the pan with a kitchen towel and let rise in a warm place for 45 minutes.

 

Position a rack in the lower third of an oven and preheat to 475°F (245°C).

 

Bake until the top has darkened and the loaf sounds hollow when tapped, about 35 minutes. Transfer the pan to a wire rack and let cool for 20 minutes, then turn the loaf out onto the rack. Let cool completely before slicing.

 

If making a freeform loaf:

 

Line a baking sheet with parchment paper. Transfer the rolled dough to the prepared baking sheet and dust the surface of the dough lightly with flour. Cover the dough with a kitchen towel and let rise in a warm place for 45 minutes.

 

Position a rack in the lower third of an oven and preheat to 475°F (245°C).

 

Bake until the top has darkened and the loaf sounds hollow when tapped, about 35 minutes. (The loaf will be flatter than one cooked in a loaf pan.) Transfer the loaf to a wire rack. Let cool completely before slicing.

 

Bake bread until top is deep golden and center is baked through, about 35 minutes. Transfer the baking sheet to a wire rack and let cool for 10 minutes, then transfer the loaf to the rack. Let cool completely before slicing. 

 

If using a bread maker:

 

In the bread pan of an electric bread maker, combine the bread mix, yeast and water. Follow the manufacturer’s instruction for making a 1-pound (500-g) multigrain loaf. Let the loaf cool completely before slicing.

 

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