Molen de Hoop Bylandtse Bread Mix 1 kg
This complete mix producesa hearty brown multigrain loaf packed withflavorful seeds and kernels.
For bread machines, use 1.5 g dry yeast and 62 g water per 100 g mix, aiming for a dough temperature of 26 °C and selecting the “normal” programme.
For oven baking (without a bread maker):
Follow the ingredient ratios provided for the bread-machine method (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) − flour temperature − room temperature = water temperature.
2. Combine the flour, yeast and most of the water to form a dough ball, reserving a small amount of water to adjust the hydration later if needed.
3. Add the margarine (if specified in your recipe).
4. Knead the dough vigorously by pressing it with your palm on the work surface, folding it back together, and repeating until smooth. Avoid stainless-steel surfaces, as they can chill the dough; instead, use a wooden board if needed.
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” 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 damp tea towel 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 until 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 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 set to 200°C (220°C for a fan-assisted model). 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, transfer the loaf to a cooling rack right away.
12. The bread is done when it sounds hollow when tapped on the bottom.
Ingredients:wholemeal wheat flour, wheat flour, rye flour(wheat), sunflower seeds, linseed, soy nuts, wheat gluten, pumpkin seeds, soy grits, sesame seeds(unhulled), oat flakes, baker’s salt, dextrose, sourdough powder (rye), vegetable oil (rapeseed), rye malt flour, wheat sourdough(dried), sugar, wheat malt flour, thickener (E412), emulsifiers (E472e, E471), acidity regulator (E263), barley malt flour, lupin flour, spices, yeast extract, herbs, enzymes (wheat), and flour improver (E300, E920).
Typical nutritional information per 100 g*: Energy 1602 kJ / 383 kcal, fat 10 g (saturated 2 g), carbohydrates 53 g (sugars 3 g), fibre 10 g, protein 18 g, salt 1.6 g.
Contents: 1 kg
*These values reflect the mix itself and do not include any additional ingredients you may add.
Our facility also handles gluten-containing grains, nuts, sesame seeds and milk, so please take this into account if you have allergies.
