Rex Milano, Bread Mix, 1kg

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Special Price ฿353.10 Regular Price ฿379.85
Quick Overview

A burst of herbs, spices, and Mediterranean flavours in each bite

Bread Mix 30%: Just mix 30% of Rex Milano Bread Mix with 70% Wheat Flour, add Olive Oil, Yeast and Water

Our vegan Rex Milano Bread Mix is an instant way to satisfy your cravings for mouthwatering Italian and Mediterranenan savoury breads, pizza, sandwiches and snacks in the comfort of your home

Rex Milano Bread Mix is extremely versatile, suitable for cold dough methods and can be used for a wide range of appetizing baked goods such as Breads, Rolls, Ciabatta, Focaccia, Croissants, Bagels, American-style Pizza, Spicy Baguettes, Sandwiches as well as savoury snacks such as Savoury Choux and more

Deriving flavour from a combination of dried bell peppers, onions and Mediterranean spices, Rex Milano Bread Mix is a multipurpose vegan mix, which can easily be used to make incredibly aromatic pizza or savoury baked goods -- the choice is yours

Simply create a flour mixture made up of 30% Rex Milano Bread Mix and 70% wheat flour, combine with olive oil, yeast and water and your next Mediterranean-inspired dish is just a few steps away

Rex Milano - Bread

Preparation Time: 8 – 12 minutes

Proofing and Resting Time: 50 - 65 minutes

Baking Time: 30 - 35 minutes

Outcome: 2 Loaves


Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes


  • 250 g Rex Milano
  • 250 g Wheat flour (Type 550)
  • 100 g Olive oil
  • 11 g Instant yeast
  • 240 ml Water, approx.



1. Mix all Ingredients for 2 minutes slow and 6 minutes fast. We recommend using cold water to keep the dough temperature at max 26°C - 27°C.

2. Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 15 - 20 minutes.

3. After bulk fermentation, scale the dough into 420 - 425 g pieces. Cover the dough pieces and start the intermediate proof for 5 minutes.

4. Mould the dough in your preferred shape, we recommend long and oval, and place it onto a greased

baking tray.

5. Allow the dough to final proof for 30 - 40 minutes, we recommend covering the baking tray with a

plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it

comes back halfway it’s ready to bake.

6. The oven should have a temperature of 190°C when you put the loaves in. We recommend placing 2 -

3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust.

7. After approximately 5 minutes of baking, decrease the temperature to 160°C and bake the loaves for

30 - 35 minutes.







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More Information
FDA Number10-1-13151-1-0065
Weight (KG)1.000000
Flour TypeBread Flour
Flour GrainWheat
Dietary NeedsVegan, Vegetarian, Transfat Free, Nut Free
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