Molen de Hoop Low-carbohydrate Bread Mix 2.5kg

Molen de Hoop Low-carbohydrate Bread Mix 2.5kg   
Mix for brown wheat bread with seeds and kernels
Would you like to make a low-carbohydrate bread? Then you can perfectly use the ready-made Molen de Hoop Koolhydraatarmer Broodmix 2,5kg for this. This is because less carbohydrates have been added to this mix than to a standard bread mix. As a result, the bread you bake with it will also be lower in carbohydrates. Perfect if you want to eat less carbohydrates and/or follow a low-carb diet, but still want to enjoy delicious home-baked bread. The bread mix is full of flavour and well filled with seeds and kernels. So the mix is low in carbohydrates, but rich in protein.

Using the Molen de Hoop Low Carbohydrate Bread Mix 2.5kg is quite easy. In fact, all you have to do is add water and yeast to the bread mix. You can find the exact process at the bottom of this page.

Ingredients
Wheatflour; wheatgluten; linseed; sesameseed; toasted soygranules; sunflower seeds; soyflour; wheat fibre; emulsifier: E472e, E322 (soya), E482, E471; salt; rye flour; toasted rye malt flour; acidity regulator: E508;toasted barley malt flour; flour improver: E300; wheat malt flour; enzymes (wheat). 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: 1618 kJ / 387 kcal
Fats: 14 g
of which saturated: 2 g
Carbohydrates: 38 g
of which sugars: 2 g
Fibre: 11 g
Protein: 23 g
Salt: 1.5 g 

The recipe for lower-carbohydrate bread with the Mill the Hope Low-Carbohydrate Bread Mix 2.5kg:
Requirements:*

• Molen de Hoop Low-Carbohydrate Bread Mix 500g;
• 4g dry yeast;
• 340g water;
• And a breadmaker;
  *Make sure all supplies (including breadmaker) are at room temperature; 

Procedure:

1. Add the water into the bread maker.
2. Then add the bread mix together with the yeast.
3. Select a baking programme with a long baking time of about 3 to 4 hours.
4. After about 3 to 4 hours, you will have a delicious fresh home-baked low-carbohydrate bread. It's that simple!

Baking bread in the oven (without breadmaker)
Keep the ingredients/ratios from the recipe for baking bread with 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 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.

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