Molen de Hoop Seeds Bread Mix 1kg

Molen de Hoop Zaden Broodmix 1kg     
Mix for brown wheat bread with seeds and kernels
Getting a loaf of bread from the bakery is very easy but baking a loaf with the Molen de Hoop Zaden Broodmix is almost as easy and doubly delicious! Make a delicious brown wheat bread with seeds and pits any time with this delectable bread mix from Molen de Hoop. 

Recipe bread baking machine
For every 100 grams of this mix, only add ± 1.5 grams of dry yeast,  ± 65 grams (cc) of water or milk (20°C) and possibly 5 grams of butter (dough temperature 26°C). Programme: normal.

Baking breadin the oven
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.

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-Mill "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
Full wheatwheat flour, wheat flour, oat flakes, flaxseed, millet, sesameseed (hulled), wheatgluten, sunflower seeds, baking salt, dextrose, whey powder (milk), field bean flour, wheat malt flour, emulsifier(E472e, E471, E482, E481), sugar, thickener(E412), barley malt flour, vegetable fat (palm), vegetable oil (rapeseed), leavening powder (wheat, rye), acidity regulator(E263), enzymes, flour improver(E300). This product is produced in a plant that also processes gluten-containing cereals, nuts, sesame seeds and milk.
For allergens, see fat printed ingredients. 

Nutrients per 100 g
Energy: 1497 kJ / 358 kcal
Fats: 6 g
of which saturated: 2 g
Carbohydrates: 60 g
of which sugars: 2 g
Fibre: 8 g
Prote: 15 g
Salt: 1.6 g

Specifications

• Contains: 1 kg