From $4.98
Not every product on our shelves is gluten free, and we will always be transparent about that. This Seven Grain and Seed Mix contains wheat, gluten, and soy and is not suitable for coeliacs, those with gluten intolerance, or anyone managing a soy allergy. It is also not a ready to eat product and must only be used as an ingredient in cooking or baking, not consumed directly. For households where gluten is welcome and bread baking is taken seriously, however, this is the grain and seed blend that transforms an everyday loaf into something with genuine substance, nutritional depth, and the kind of hearty, seeded character that supermarket bread consistently promises and consistently fails to deliver. Made in Australia with at least 98% Australian ingredients, one of Australia’s most trusted baking ingredient suppliers, it is a product with solid provenance and a track record to match. Grandma always believed that the best bread is the kind that sustains you properly, and a loaf packed with seven grains and seeds does exactly that in a way that plain white flour never quite manages.
Flavour Profile: This seven grain and seed mix contributes a robust, nutty, and satisfyingly complex flavour to any loaf it is added to, with the malted wheat flakes bringing a gentle sweetness and depth, the rye and triticale adding earthy, slightly sour complexity, the oats contributing a soft, creamy warmth, and the linseed, soy, and sunflower seeds providing a pleasantly bitter nuttiness and a toasted, savoury richness that develops beautifully during baking. The aroma when baking with this blend is deeply wholesome and distinctly artisan, filling the kitchen with the kind of warmth and depth that signals something genuinely nourishing is happening in the oven. The finished loaf has textural interest in every slice, with visible grains and seeds throughout the crumb providing contrast and bite alongside the softer bread base.
How to Use It: This grain and seed mix is designed to be incorporated into a bread dough rather than used as a standalone flour, and it works by adding texture, flavour, and nutritional complexity to an existing bread recipe built on a strong bakers flour base. As a general starting point, incorporate the grain mix at between 20 and 30 percent of the total flour weight, adjusting upward or downward depending on how pronounced you want the grain character to be in the finished loaf. Because the grains and seeds absorb moisture during hydration and baking, recipes using this blend will typically require a slightly higher water content than a plain white dough, and allowing the dough a short autolyse period of 20 to 30 minutes after initial mixing before kneading gives the grains time to hydrate properly and produces a more cohesive, workable dough. This blend performs well in both hand-baked loaves and bread machines set to a whole grain or heavy dough cycle. A longer, slower prove, including an overnight cold retard in the refrigerator, develops additional flavour complexity and produces a more open, interesting crumb. Soaking the grain mix in a portion of the recipe water for 30 minutes before incorporating it into the dough, a technique known as a soaker, softens the harder grain pieces and produces a more even texture in the finished loaf.
Recipes Where the Seven Grain and Seed Mix Shines: A classic seeded whole grain sandwich loaf made with a blend of strong bakers flour and this seven grain mix produces a nutritionally substantial, deeply flavoured everyday bread that holds together cleanly for sandwiches, toasts beautifully, and keeps well for several days in an airtight container or bread bag. A sourdough loaf incorporating this grain blend at around 25 percent of the total flour weight alongside a mature starter and a long cold ferment produces a deeply complex, characterful bread with a moist, open crumb and a crackling crust that is genuinely difficult to stop eating once it has been cut. A seeded tin loaf made with this blend and baked in a standard loaf tin produces a more uniform, sandwich-friendly result that is particularly well suited to households where a consistent, everyday slice is more practical than a rustic artisan shape. Dinner rolls made with a portion of this seven grain mix incorporated into an enriched dough produce small, nutritionally dense rolls with a nutty complexity and a soft crumb that pairs beautifully with soup, salads, and shared platters. A flatbread or focaccia base incorporating this grain blend produces a more textured, more nutritionally interesting result than an all-white dough, with the seeds and grains visible on the surface and providing a satisfying crunch alongside the soft, chewy interior.
Good to Know: This product is not gluten free and is not suitable for coeliacs or those with gluten intolerance. It contains wheat, gluten, and soy. It is not a ready to eat product and must only be used as an ingredient in bread baking or cooking, not consumed directly in its raw form. The manufacturing facility also handles egg and milk powders, so those managing egg or dairy allergies should be aware of this cross-contact risk and check the specific product label carefully before purchase. This product is made in Australia from at least 98% Australian ingredients and is Halal certified. Store in cool, dry conditions between 15 and 25 degrees Celsius. Best before 6 months from date of manufacture. If you are looking for a gluten free bread baking option, please browse our dedicated gluten free baking range throughout the Grandma’s Pantry Online store.
Ingredients: Mixed Grains 75% (Malted Wheat Flakes, Oats, Wheat Bran, Rye, Triticale), Mixed Seeds 25% (Linseed, Kibbled Soy, Sunflower Seeds).
This product is not ready to eat. It must be used as an ingredient in bread baking or cooking only.
Store in a cool, dry place between 15 and 25 degrees Celsius, away from direct sunlight. Best before 6 months from date of manufacture. Large amounts may need to be ordered in. Allow 14 business days for it to arrive at GPO.
