Molen de Hoop Raisin Bread Mix 2.5kg

Molen de Hoop Raisin Bread Mix 2.5kg         
Mix for white wheat bread
Make a delicious sultana bread with the Molen de Hoop Raisin Bread Mix. All you need to add to the mix is dry yeast and water, and then you can enjoy a delicious slice of sultana bread. You can serve the sultana bread with a delicious layer of butter, for a delectable creamy taste. 

Raisin bread baking machine recipe
per 100g of sultana bread mix add another 3g of dry yeast and ± 70g of water. Select the baking programme: sultana bread. When the beep goes (after kneading) add 70 to a maximum of 100 % of the sultana bread mix weight as filling.
The weight of the filling (sultanas, currants, nuts, sugade or similar) must be e.g. for 400 g sultana bread mix, +/- 300 g).
Rozins and currants may need to rehydrate briefly (place under lukewarm water for 10 min, rinse with cold water and then put away in a colander for at least 24  hours).

Baking bread in the oven (without breadmaker)
Keep the ingredients/proportions 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 the case, then the dough is sufficiently kneaded.
7. Now work the fruit through the dough, which can be done by hand or on the lowest setting in the machine. Do not mix longer than necessary.
8. 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.

9. After 30 min, press this ball or point flat, or roll it apart with a round stick so that it is 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.
10. 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 quickly close the door again.
11. 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.
12. Remove the bread from the baking tin immediately when it comes out of the oven and let it steam out.
13. Your freshly baked bread is done when it sounds 'hollow' when you tap on it.

Ingredients
Wheat flour, milk powder, dextrose, wheatgluten, whey powder (milk), baker's salt, sugar, vegetable oil (rapeseed), vegetable fat (palm), lactose (milk), milk protein, tariff malt flour, butter powder (milk), emulsifier(E482, E471, E472e), thickener(E412), acidity regulator(E263), glucose syrup (dried), enzymes (wheat), flavouring (butter), curcuma extract, natural flavouring (orange), natural flavouring (lemon), flour improver(E920, E300), raising agent(E500).
This product is produced in a facility that also processes cereals containing gluten, nuts, sesame seeds and milk.
For allergens, see fat printed ingredients. 

Nutritional value per 100 grams
Energy: 1475 kJ / 353 kcal
Fats: 4 g
of which saturated: 2 g
Carbohydrates: 63 g
of which sugars: 8 g
Fibre: 2 g
Protein: 15 g
Salt: 1.7 g

Specifications

• Content: 2.5 kg