Molen de Hoop Bylandtse Bread Mix 1kg

Molen de Hoop Bylandtse Broodmix 1kg        
Mix for brown multigrain bread with seeds and kernels
Bake a delicious brown multigrain bread with Molen de Hoop Bylandtse Broodmix. The mix contains several types of cereals as well as delicious seeds and pits. Perfect for giving your body a delicious boost!

Recipe bread maker: per 100 grams of mix, only add  ± 1.5 grams of dry yeast and ± 62 grams (cc) of water. (Dough temp. 26'C.) Prog.: normal. 

Baking bread in the oven (without breadmaker)
Keep the ingredients/proportions 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, 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 bread 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: whole wheatwheat flour, wheat flour, rye flour (twheat), sunflower seeds, linseed, soynuts, wheatgluten, pumpkin seeds, soygrits, sesameseed (unhulled), oatflakes, baker's salt, dextrose, sourdough powder (rye), vegetable oil (rapeseed), rye malt flour, wheat sourdough (dried), sugar, wheat malt flour, thickener(E412), emulsifier(E472e, E471) acidity regulator(E263), barley malt flour, lupin flour, spices, yeast extract, spices, enzymes(wheat), flour improver(E300, E920)

Nutritional value per 100g*: Energy kj/kcal 1602/383, fats 10g, of which saturated 2g, carbohydrates 53g, of which sugars 3g, fibre 10g, protein 18g, salt 1.6g.

Content 1kg

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

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