Molen de Hoop 7 Grains Bread Mix 2.5 kg
Mix for a multigrain bread without seeds.
Perfect for baking
Recipe bread maker:
per 100 grams of mix only add ± 1 - 1.5 grams of dry yeast and ± 66 grams (cc) of water or milk. (Dough temperature 26°C.) Prog.: normal.
Baking bread in the oven (without breadmaker)
Maintain the ingredients/ratios of the recipe for baking bread with breadmaker (see above).
1. Make sure all ingredients are at room temperature (20-25˚C), otherwise apply this calculation: 3x the desired dough temperature minus flour temperature, minus room temperature = water temperature.
2. Turn the flour, yeast and water (not all the water at first) into a dough ball.
3. Then add the margarine if necessary (if it's on the recipe).
4. Now knead the dough well, e.g. by rubbing apart the dough on the countertop with your palm, merging, rubbing together, etc. Preferably not on a stainless steel countertop as this will make the dough cold again. If necessary, choose a wooden board to put on the countertop.
5. The kneading time depends on your kneading experience, but it will be at least 5-10 minutes. A strong food processor will also allow you to knead.
6. The dough is good when it is elastic, ‘dry’ and smooth. By slowly pulling a piece of dough apart (with some flour on your fingers), you can draw a very thin transparent membrane. If this is so, the dough is sufficiently kneaded.
7. Now turn this dough into a nice tight ball (bulge) with a nice smooth skin and let it ± rise for 30 min in a warm place (20-25˚C.) During all the rising, cover the dough with plastic or a slightly damp tea towel to prevent cold, drafts and/or drying out of the outside of the dough.
8. After 30 min, press this ball or point flat, or roll it apart with a round stick so that it is 2x the length of the bread tin. Now fold in the ends one by one, leaving 1 x the length of the bread tin. Then roll up the dough again from top to bottom tightly and place it in the bread tin with the final seam at the bottom of the bread tin.
9. Let the dough rise again ± 40 min and then place it in a preheated oven at 200˚C/220˚C. While placing it in the oven also spray some water on the bottom plate of the oven to get steam and quickly close the door again.
10. After 35-40 min, the bread should be cooked with a nice golden brown colour all around. If not, place the bread higher or lower in the oven next time or adjust the oven temp.
11. Remove the bread from the bread tin immediately when it comes out of the oven and let it steam out.
12. Your freshly baked bread is done when it ‘hollow’ sounds when you tap on it.
.
Ingredients:
wheat flour, rye flour, buckwheat flour, wheat bran, barley flour, oat flour, rice flour, spelt flour (wheat), baker's salt, wheat sourdough (dried), wheat gluten, sugar, dextrose, wheat malt flour, emulsifier(E472e, E471, E481), thickener(E412), acidity regulator(E263), enzymes, flour improver(E300)
Nutritional value per 100g:
Energy kj/kcal 1409/337, fats 2g, of which saturated 0g, carbohydrates 66g, of which sugars 2g, fibre 7g, protein 13g, salt 1.6g.
Content: 2.5kg
* Refers to the nutritional value of the mix, it does not correspond to the finished product, as additional ingredients are added here.
This prodjuct is produced in a company that also processes gluten-containing cereals, nuts, sesame seeds and milk.
Molen de Hoop 7 Grain Bread Mix Fine 2.5kg 
