Molen de Hoop Fanfare Bread Mix 1kg

Molen de Hoop Fanfare Bread Mix 1kg   
Mix for white wheat bread with seeds and pits, for muesli / sultana bread
Go for a delicious and unique taste sensation and make a loaf of bread with the Molen de Hoop Fanfare Bread Mix. With the mix, you won't make just any white wheat bread. You make a delicious white bread with various seeds and pits. In addition, the product is also suitable for muesli bread or sultana bread. 

Recipe
Add 300 grams of fan bread mix, 7 grams of dry yeast and 180 grams of water.

Procedure bread baking machine
Select the baking programme: sultana bread. When the beep goes off (after kneading) add 200 grams of sultanas or other ingredients.  Don't put too much mix in the bread machine otherwise it will rise over the tray. 

Bake breadin the oven (without a bread maker)
Keep the ingredients/ratios from the recipe for baking bread with a bread maker (see above).

1.

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.

About Molen de Hoop
Molen de Hoop is a tall windmill built in 1850 by H.B Meyer and 2 years later it was taken over by the Pijnappel family. As a result, the mill owned by this family for many years.  Since September 2014 Jan and his wife Henriëtte have run the now-growing business Gruttery-Mill "De Hoop" Oud-Zevenaar to the current operators: Frits and Maaike Botter. Frits is the miller and keeps the records, while Maaike runs the gruttery and handles the purchasing of luxury and gift items arranges. It's hard work, but fortunately for the family it feels more like a hobby. Together, they make sure the mill keeps running.

Molen de Hoop supplies raw materials, such as flour and flour but also high-quality bread mixes and cake mixes. It is therefore not surprising that these products are very popular among hobby and home bakers who order from Baktotaal.

Ingredients
Wheatflour, wheatgluten, linseed, sunflower seeds, dextrose, soynuts, pumpkin seeds, soygrits, sesameseed (unhulled), vegetable oil (rapeseed), oatflakes, lactose (milk), sourdough powder (rye), rye malt flour, vegetable fat (palm), milk protein, barley malt flour, baker's salt, lupin flour, spices, herbs, sugar, enzymes (wheat), curcuma extract, natural flavouring (orange), natural flavouring (lemon), emulsifier(E471, E482, E472e), flour improver(E300, E920), raising agent(E500). This product is produced in a plant that also processes gluten-containing cereals, nuts, sesame seeds and milk.

Nutrients per 100g
Energy: 1675 kJ / 400 kcal
Fats: 13 g
of which saturated: 3 g
Carbohydrates: 47 g
of which sugars: 6 g
Fibre: 5 g
Prote: 21 g
Salt: 1.3 g

Specifications

• Contains: 1 kg