Molen de Hoop Protein Bread Mix (Low Carbohydrate) 1 kg
This mix produces a hearty brown wheat loaf studded with seeds and grains.
Enjoy the benefits of a low-carb, high-protein loaf—each 100 g slice contains just 5.3 g of carbohydrates. Perfect for home bakers and professionals alike.
Suggested recipe:
• 500 g Molen de Hoop Protein Bread Mix (Low Carbohydrate)
Forbest results, combine500 g of mix with 7 g dry yeast and approximately 440 g water.
7 g dry yeast and approximately 440 g water.
Bake in a preheated oven.
Follow the same ingredient ratios and method for bread-machine baking (see above).
1. Start with all ingredients at room temperature (20–25 °C). If needed, adjust the water temperature using this formula: desired dough temperature × 3, minus the flour temperature, minus the room temperature.
2. Combine the flour, yeast and most of the water to form a soft dough, reserving a small amount of water to adjust the hydration as needed.
3. When the dough is combined, add the margarine (if called for in your recipe).
4. Knead the dough vigorously by pressing it with the heel of your hand, folding it back, and repeating until smooth and elastic. Avoid kneading on stainless steel, as the metal can chill the dough; instead, use a wooden board or clean work surface.
Knead for 5–10 minutes (or use a powerful food processor) until the dough becomes smooth and elastic.
6. The dough is ready when it feels elastic, ‘dry’ to the touch, and smooth. Gently stretch a small piece; if it forms a thin, transparent membrane (the ‘windowpane’ test), you’ve kneaded enough.
7. Shape the dough into a tight, smooth boule and let it rise for about 30 minutes in a warm (20–25°C) spot. Cover with plastic wrap or a lightly dampened tea towel to shield it from cold, drafts and moisture loss.
8. After 30 minutes, gently deflate the dough, then shape it into a ball again or roll it out with a dowel until it is about twice as long as your bread tin. Fold each end toward the center, one at a time, to match the tin’s length. Roll it up tightly from the top toward the bottom and set it in the loaf pan, seam side down.
9. Let the dough rise for another 40 minutes, then transfer it to a preheated oven at 200°C/220°C. Create steam by spraying a little water on the oven floor just before closing the door.
10. After 35–40 minutes, the loaf should be evenly golden brown; if not, adjust the oven shelf position or temperature for the next batch.
11. Once removed from the oven, immediately transfer the loaf to a wire rack to cool completely.
12. The bread is done when it sounds hollow when tapped on the bottom.
About Molen de Hoop
Molen de Hoop is a tall windmill built in 1850 by H.B. Meyer and taken over by the Pijnappel family just two years later. In September 2014, Jan and his wife Henriëtte passed the now-thriving enterprise, Grutterij-Molen ‘De Hoop’ Oud-Zevenaar, to the current managers:
Frits manages the milling and accounting, while Maaike oversees day-to-day operations and curates a range of premium gift items. Though demanding, the work feels more like a labor of love for the family, and together they keep the mill’s wheels turning.
Today the mill supplies premium flours, meals, bread mixes and cake mixes that are popular with hobby and professional bakers alike, and are available through Baktotaal.
Specifications
