Molen de Hoop Vitason Bread Mix 2.5 kg
This blend produces a hearty brown wheat loaf studded with a variety of seeds and grains.
Start your day the right way with a slice of freshly baked bread. Molen de Hoop’s Vitason Bread Mix makes it easy to craft delicious brown wheat loaves packed with a variety of seeds and grains.
For bread machines, use 1–1.5 g dry yeast and 67–70 g water or milkper 100 g mix; add 5 g butter if desired (target dough temperature 26 °C) and select the “normal” programme.
Baking in the oven (without a bread maker)
Follow the same ingredient ratios as listed above for the bread-machine method.
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. Gather the flour, yeast, and most of the water into a dough ball, reserving a small amount of water to adjust hydration as needed.
3. Add the margarine (if called for in your recipe).
4. Knead the dough vigorously: stretch it with the heel of your hand, fold it back, and repeat until smooth and elastic. Avoid kneading on cold stainless steel; if needed, place a wooden board on your work surface.
Kneading takes about 5–10 minutes by hand, or less with a powerful food processor.
6. The dough is ready when it feels elastic, dry, 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 the dough with plastic wrap or a lightly damp tea towel during all rising stages to guard against chill, drafts and moisture loss.
8. After 30 minutes, gently deflate the dough, then shape it into a rough rectangle with a rolling pin so it is about twice as long as your bread tin. Fold each end toward the centre, then roll up the dough lengthwise to create a tight loaf. Roll it up tightly from the top toward the bottom, then 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 even browning.
11. Once removed from the oven, immediately transfer the loaf to a cooling rack.
12. The bread is done when it sounds hollow when tapped.
Ingredients:
wheat flour,wholemeal wheat flour, wheat gluten, linseed, hulled millet, hulled sesame seeds, roasted soy grits, wheat malt flakes, baker’s salt, dextrose, barley malt flour, wheat sourdough(dried), sugar, wheat malt flour, thickening agent (E412), emulsifiers (E482, E472e, E471), acidity regulator (E263), enzymes (wheat), flour improver (E300, E920).
Nutritional information per 100 g:
Energy 1480 kJ / 354 kcal, fat 5 g (saturated 1 g), carbohydrates 56 g (sugars 2 g), fibre 6 g, protein 17 g, salt 1.5 g.
Contents: 2.5 kg
*These values reflect the mix alone and do not include any additional ingredients you may add.
This product is manufactured in a facility that also handles gluten-containing grains, nuts, sesame seeds and milk.
