Molen de Hoop Liemers Dark Bread Mix 2.5kg

Molen de Hoop Liemers dark bread mix 2.5kg        
Mix for brown multigrain bread with seeds and kernels
Customised mix for baking a very dark multigrain bread, richly filled with seeds and kernels. You only need to add water and yeast.

Recipe bread baking machine:per 100 grams of mix just add 1 gr dry yeast and 63-66 grams (cc.) water.(dough temp. 26'C.) Program: normal. (In this mix  there may be some small lumps.  This is due to the added vegetable oil, and can't do any harm).

Baking bread in the oven (without a breadmaker)
Keep the ingredients/ratios 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 bread 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: full wheatwheat flour, wheat flour, linseed, wheatgluten, sunflower seeds, pumpkin seeds, spelt (puffed) (wheat), barleyemalt flour, baker's salt, dextrose, sesameseed (unpeeled), vegetable oil (rapeseed), field bean flour, emulsifier(E482, E472e,), wheat sourdough (dried), sugar, wheat malt flour, thickener(E412), acidity regulator(E263), sourdough powder (rye), enzymes (wheat), flour improver(E300, E920)

Nutritional value per 100g:*

Energy kj/kcal 1530/366, fats 6g, of which saturated 1g, carbohydrates 58g, of which sugars 2g, fibre 8g, protein 16g, salt 1.6g.

Content; 2.5kg

*Contains the nutritional value of the mix, it does not correspond to the final product, as additional ingredients are added here.

This product is produced in a facility that also processes gluten-containing cereals, nuts, sesame seeds and milk

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