Molen de Hoop Honey Spelt Bread Mix 500gr

Molen de Hoop Honey Spelt Bread Mix 500gr  
Mix for brown spelt bread with seeds and kernels
Customised 100% spelt mix with a sweet twist. To the Molen de Hoop Honey Spelt Bread Mix you only need to add water and yeast. 

Recipe for breadmaker
500 grams of this mix, ± 4 grams of dry yeast and ± 320 grams (cc) of water or 500 grams of this mix, 15 grams of Biodesem and ± 300 grams of water. 

Procedure
All at room temperature with a dough temperature of 26°C. Use a short bread baking programme of 2 - 2.5 hours. 

Baking bread in the oven
Use the ingredients as listed above. 
1. Make sure all ingredients are at room temperature (20-25°C). Otherwise, apply this calculation: 3x the desired daily 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.  Now knead the dough well, e.g. by using your palm to rub the dough apart on the countertop, join, rub, 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.
4. 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.
5. 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 so, the dough is sufficiently kneaded.
6. 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 dehydration of the outside of the dough.
7. 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 baking tin. Now fold in the ends one by one, leaving 1 x the length of the bread tin. Then roll up the dough again tightly from top to bottom and place it in the baking tin with the final seam at the bottom of the bread tin.
8. Let the dough rise again for ± 40 min and then place it in a preheated oven at 200˚C/220˚C. While placing in the oven, spray some water on the bottom plate of the oven to get steam and close the door quickly.
9. After 35-40 min, the bread should be cooked with a nice golden brown colour all around. If this is not the case, place the bread higher or lower in the oven next time or adjust the oven temp.
10. When the bread comes out of the oven, remove it immediately from the bread tin and let it steam.
11. 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 Jan and his wife Henriëtte have run the now grown business Gruttery-Molen"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 flours as well as high-quality bread and cake mixes. It is therefore not surprising that these products are very popular among hobby and home bakers who order who order from Baktotaal.

Ingredients
Full-grain spelt flour (speltgluten), spelt flakes (speltgluten), honey, sunflower seeds, spelt meal (wheat), sesame seeds (hulled), baker's salt, vegetable oil (sesame, soygrits, barleyemalt, cocoa powder, enzymes, speltgluten, vitamin C, rye sourdough. This product is produced in a facility that also processes gluten-containing cereals, nuts, sesame seeds and milk.
For allergens, see fat printed ingredients. 

Nutritional value per 100 grams
Energy: 1457 kJ / 348 kcal
Fats: 5 g
of which saturated: 1 g
Carbohydrates: 60 g
of which sugars: 3 g
Fibres: 6 g
Protein: 13 g
Salt: 1.8 g

Specifications

• Content: 500 grams