Molen de Hoop Wheat Bread Mix 1 kg
Mix for brown wheat bread
With this mix from Molen de Hoop you can make a delicious brown bread. Just add water and yeast to the mix and your delicious bread is ready. The mix is suitable for the breadmaker and for the oven.
Processing advice breadmaker
To every 100 grams of this mix, only add ± 1 - 1.5 grams of dry yeast, ± 65 grams (cc) of water or milk and possibly 5 grams of butter (all at room temperature, dough temperature 26°C).
Baking bread in the oven (without a breadmaker)
Keep the ingredients/ratios of the recipe for baking bread with a breadmaker (see above).
1. Make sure all ingredients are at room temperature (20-25ËšC), 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 bread 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.
Ingredients
Wheat flour, whole wheat wheat flour, baker's salt, wheat gluten, sugar, wheat sourdough (dried), dextrose, wheat malt flour, emulsifier(E472e, E471), thickener(E412), acidity regulator(E263), enzymes, 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.
Nutritional value per 100 grams
Energy: 1425 kJ / 341 kcal
Fats: 1 g
of which saturated: 0 g
Carbohydrates: 65 g
of which sugars: 2 g
Fibre: 6 g
Protein: 13 g
Salt: 1.7 g
Specifications
Molen de Hoop Wheat Bread Mix 1kg 
