Project Description

Multigrain Breadmix with Quinoa and Chia



ORGRAN Breadmix with Quinoa and Chia is a convenient and easy bake bread mix packed with the wholesome goodness of linseed and chia grains. This mix allows you to produce a full crusty loaf that is perfect for sandwiches and toast. It’s even freeze thaw stable meaning you can bake it now and enjoy it later!

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Maize Starch, Rice Flour (18%), Sorghum Flour (9%), Quinoa Flour (9%), Raising Agents: Glucono Delta Lactone, Sodium Bicarbonate. Linseed (3%), Sunflower Seed (3%), Pepita, Dextrose From Maize, Chia Seed (2%), Psyllium, Emulsifier: Vegetable Derived Monoglycerides. Vegetable Gums (Stabilisers): Methylcellulose, Carboxymethylcellulose, Guar Gum. Salt, Natural Caramel Colour
Serving size: 26.5g
Energy Calories (kcal) per 100g 350
Energy Calories (kcal) per serving 93
Energy Kilojoules (KJ) per 100g 1464
Energy Kilojoules (KJ) per serving 388
Protein (g) per 100g 5.9
Protein (g) per serving 1.5
Carbohydrate (g) per 100g 62.1
Carbohydrate (g) per serving 16.5
Carbohydrate (% Daily Value) 6
Sugars (g) per 100g 2.8
Sugars (g) per serving 0.7
Starch (g) per 100g 59.3
Starch (g) per serving 15.8
Fat (g) per 100g 6.9
Fat (g) per serving 1.8
Fat (% Daily Value) 3
Saturated fat (g) per 100g 1.6
Saturated fat (g) per serving 0.4
Saturated fat (% Daily Value) 2
Trans fat (g) per serving 0
Fibre (g) per 100g 5.5
Fibre (g) per serving 1.5
Fibre (% Daily Value) 8
Sodium (mg) per 100g 882
Sodium (mg) per serving 234
Sodium (%Daily Value) 10
Gluten (g) per 100g 0
Gluten (g) per serving 0
Calcium (mg) per 100g 0
Calcium (mg) per serving 0
Vitamin A (%Daily Value) 0
Vitamin C (%Daily Value) 0
Iron (%Daily Value) 3
Calcium (%Daily Value) 1

Oregano Buns

  • Prep Time: 15m
  • Cook Time: 20m
  • Serves: 15


  • packet ORGRAN Multigrain Bread Mix with Quinoa & Chia
  • 1/2 teaspoon ground oregano
  • 1 teaspoon ORGRAN No Egg™ Egg Replacer, prepared as per packet instructions
  • water
  • 2 tablespoons canola oil
  • 4 tablespoons soft dairy free margarine


  • 1. Preheat oven to 170°C (350°F).
  • 2. Prepare 2 x 12-cup muffin trays by spraying with cooking spray. Line base of cups with circles of baking paper.
  • 3. Warm bread mix on high in the microwave for 30 seconds.
  • 4. Place bread mix into the large mixing bowl of a heavy-duty electric mixer. Stir in oregano.
  • 5.Prepare the egg substitute with an electric blender. Add water, oil and margarine. Mix well.
  • 6. Pour liquid into bread mix. Mix well to combine ingredients.
  • 7. About three quarters fill each muffin cup.
  • 8. Place into a moderately-hot oven and bake for 20 minutes or until golden brown and cooked when tested.
  • 9. When cooked remove from oven and leave in trays for 5 minutes before turning out onto a fine wire rack to cool.