Molen de Hoop Italian Bread Mix 2.5kg

Molen de Hoop Italian Bread Mix 2.5kg        
Mix for brown multigrain bread with seeds and kernels
Do you want to put a delicious Italian bread on the table for lunch, brunch or lunchtime? Then try baking a loaf with Molen de Hoop Italian Bread Mix. The bread has a light brown colour and contains enough seeds and seeds for a delectable taste. 

Do you want to make a delicious drink bread? Then we recommend the Molen de Hoop Onions/Cheese, Spicy Cheese or Spicy Tomato bread mix. 

Breadmaker recipe
For every 100g of mix, only add 1 or 1.5g of dry yeast and 57-61g (cc.) of water. (Dough temperature 26°C.) Program: normal.

Baking bread in the oven (without a breadmaker)
Keep the ingredients/proportions from the recipe for baking bread with a 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
Wheat flour, pumpkin seeds, rye flour (wheat), target gluten, corn grits, whole wheatwheat flour, wheat bran (toasted), linseed, baker's salt, olive oil (extra virgin), lupin zip, dextrose, sourdough powder (wheat), maize flour, millet, ryemalt flour, barleymalt flour, sugar, spices, vegetable oil (pumpkin seed), lupin flour, enzymes (wheat), emulsifier(E472e, E471), flour improver(E300, E920). This product is produced in a plant that also processes gluten-containing cereals, nuts, sesame seeds and milk.
For allergens, see fat printed ingredients. 

Nutrients per 100 grams 
Energy: 1532 kJ / 366 kcal
Fats: 7 g
of which saturated: 1 g
Carbohydrates: 56 g
of which sugars: 2 g
Fibre: 6 g
Protein: 16 g
Salt: 1.6 g 

Specifications

•  Content: 2.5 kg