Molen de Hoop Campus Bread Mix 1 kg
This blend for white wheat bread includes a variety of seeds, kernels and nettle leaves. Looking for an easy way to elevate your everyday loaf? Try baking with Molen de Hoop Campus Bread Mix. The mix contains a thoughtful blend of seeds, kernels and nettle leaves, delivering a unique flavour and appealing texture.
For bread machines, use 1 g of instant yeast and approximately 62 g of water or milk per 100 g of mix, aiming for a dough temperature of 26 °C and selecting the “normal” cycle.
For oven baking (without a bread maker):
Follow the ingredient ratios given for the bread-machine method (see above).
1. Start with all ingredients at room temperature (20–25 °C). If needed, adjust the water temperature using this formula: (desired dough temperature × 3) − flour temperature − room temperature = water temperature.
2. Combine the flour, yeast, and most of the water to form a dough ball, reserving a small amount of water to adjust hydration as needed.
3. Add the margarine (if called for in your recipe).
4. Knead the dough vigorously by pressing it with your palm on the work surface, folding it back together, and repeating until smooth. Avoid stainless-steel surfaces, as they can chill the dough; instead, use a wooden board if needed.
Kneading takes about 5–10 minutes by hand, or less with a powerful food processor.
6. The dough is ready when it feels elastic, dry, and smooth. Gently stretch a small piece; if it forms a thin, transparent membrane (the “windowpane” test), you’ve kneaded it enough.
7. Shape the dough into a tight, round boule with a smooth surface. Place it in a warm spot (20–25 °C) to rise for about 30 minutes. Cover the dough with plastic wrap or a lightly damp tea towel to guard against chill, drafts and moisture loss.
8. After 30 minutes, gently deflate the dough, then shape it into a ball or a point. Alternatively, roll it out with a dowel until it is twice as long as your bread tin. Fold each end toward the center so the dough matches the tin’s length. Roll it up tightly from the top toward the bottom, then set it in the loaf pan, seam side down.
9. Let the dough rise for another 40 minutes, then transfer it to a preheated oven at 200°C/220°C. Create steam by spraying a little water on the oven floor just before closing the door.
10. After 35–40 minutes, the loaf should be evenly golden brown; if not, adjust the oven shelf position or temperature for the next batch.
11. Once removed from the oven, immediately transfer the loaf to a cooling rack.
12. The bread is done when it sounds hollow when tapped on the bottom.
Ingredients: wheat flour, rye flour, pumpkin seeds, soy granules, linseed, wheat gluten, wheat malt flour, corn semolina, rye malt flour, nettle leaves, baker’s salt, sugar, wheat flour, dextrose, wheat malt flour, thickener (E412), emulsifier (E472e, E471), wheat gluten, acidity regulator (E263), enzymes, flour improver (E300).
Average nutritional value per 100 g*: Energy 1512 kJ / 361 kcal, fat 4 g (of which saturated 1 g), carbohydrates 62 g (of which sugars 2 g), fibre 5 g, protein 13 g, salt 1.6 g.
Contents: 1 kg
*These values reflect the mix alone and do not include any additional ingredients you may add.
This product is produced in a facility that also handles gluten-containing grains, nuts, sesame seeds and milk.
