Molen de Hoop Breuly Bread Mix 1kg

Molen de Hoop Breuly Bread Mix 1kg
Mix for white bread with seeds and kernels and Calcium + vit.E
Make a delicious white bread full of seeds, kernels, calcium and vitamin E with Molen de Hoop Breuly Bread Mix. Start your day off right with a delicious slice of white bread packed with extra vitamins. 

Recipe bread baking machine: to 100g of mix only add ± 1.5g dry yeast and ± 61g (cc) water (dough temp. 26'C) Programme: normal.

Baking bread in the oven (without breadmaker)
Keep the ingredients/proportions from 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 the dough apart with your palm on the countertop, joining, 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, then 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 gets 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 baking tin with the final seam at the bottom of the bread tin.
9. Let the dough rise again for ± 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 close the door again quickly.
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 baking tin immediately when it comes out of the oven and let it steam out.
12. Your freshly baked bread is done when it sounds 'hollow' when you tap on it.

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Ingredients: wheatflour, wheatgluten, sunflower seeds, barleymalt flour (toasted), maize flour, oat (broken) linseed, wheatmalt flour (toasted), wheat bran, oat bran, oat bran, sugar, vegetable oil (rapeseed), sesameseed (hulled), apple fibre, sugar beet fibre, calcium carbonate, wheat sourdough (dried), baker's salt, dextrose, wheat malt flour, thickener(E412), emulsifier(E482, E472e, E471), acidity regulator(E263), rye leaven (dried), enzymes, flour improver(E300)

Gem. nutritional value per 100g*:

Energy kj/kcal 1512/361, fats 6g, of which saturated 1g, carbohydrates 56g, of which sugars 2g, fibre 6g, protein 17g, salt 1.7g.

Content: 1kg

* Refers to the nutritional value of the mix, it does not correspond to the finished product, as additional ingredients are added here.

This product is produced in a facility that also processes gluten, nuts, sesame seeds and milk.