Molen de Hoop Jan & Jet Bread Mix 1kg
Mix for white multigrain bread with seeds and kernels based on sourdough culture
With this Molen de Hoop Jan & Jet Bread Mix, you no longer need yeast. You make a delicious bread from a mother's dough. After baking, you can top the bread with a packet of cheese or other savoury toppings, but you can also top it with delicious sweet toppings.
Recipe
100 grams of mix and ± 65 grams (cc) of water (optionally 1/2 gram instant yeast = dry yeast).
Breadmaker recipe
Ensure a dough temperature of ± 26°C. Baking programme: wholemeal (3 -5 hours).
Baking bread in the oven (without a breadmaker)
Keep the ingredients/ratios of the recipe for baking bread with a breadmaker (see above).
1. Make sure all ingredients are at room temperature (20-25ËšC), 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 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-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 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, ryeflour, spelt flour (wheat), oatflakes, sunflower seeds, wheatgluten, linseed, wheatpre-dough (dried), barley (broken), wholemealoatflour, sesameseed (hulled), barleymalt extract, salt, yeast, ryemalt flour (toasted), sourdough, vegetable oil (rapeseed), enzymes, flour improver(E300). This product is produced in a facility that also processes cereals containing gluten, nuts, sesame seeds and milk.
For allergens, see fat printed ingredients.
Nutrients per 100 grams
Energy: 1525 kJ / 364 kcal
Fats: 6 g
of which saturated: 1 g
Carbohydrates: 57 g
of which sugars: 2 g
Fibre: 6 g
Prote: 16 g
Salt: 1.7 g
Specifications
Molen de Hoop Jan & Jet Bread Mix 1kg (no yeast required) 
