Molen de Hoop Pain de Provence 500gr

Molen de Hoop Pain de Provence 500gr
Mix for white wheat bread with mustard seed and rosemary
Mix for a delicious savoury bread or buns with a spicy twist. This mix includes mustard seed and rosemary for a special twist. The Molen de Hoop Pain de Provence is excellent to serve with soup, drinks or with the BBQ. 

Recipe bread baking machine
500 grams of Pain de Provence, 320 grams of water and 6 grams  dry yeast (all at room temperature).

Procedure
1. Place all products in the breadmaker. 
2. Set a programme time of 2 - 3 hours. 

Recipe small balls or flatbread
500 grams of mix, 12 grams of dry yeast and only 280 grams of water. 

Procedure
1. Knead all ingredients until a nice ball forms. 
2. Divide the dough into balls or form into a flatbread. Then place on a baking tray covered with baking paper. 
3. Let the dough rise for about 30 minutes in a warm place (20 - 25°C). 
4. Preheat the oven to 240°C (hot-air oven 220°C). 
5. Place the baking tray in a preheated oven. Bake the buns for about 9 minutes until golden brown and cooked, and the flatbread for about 20 minutes. 

Baking breadin 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 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 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 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, pumpkin seeds, sunflower seeds, herbs and spices (mustardseed, rosemary), salt, tar wheatgluten, wheat preferment (dried) (barley), olive oil (extra virgin), baking salt, enzymes (wheat), sugar, flavouring, emulsifier(E472e), flour improver(E300). This product is produced in a facility that also processes gluten-containing cereals, nuts, sesame seeds and milk.
For allergens, see fat printed ingredients. 

Nutrient value per 100 g
Energy: 1586 kJ / 379 kcal
Fats: 9 g
of which saturated: 1 g
Carbohydrates: 60 g
of which sugars: 1 g
Fibre: 3 g
Protein: 13 g
Salt: 1.6 g

Specifications

• Content: 500 grams