Molen de Hoop Chestnut/Walnut Bread Mix 1 kg
Mix for brown multigrain bread with walnuts and chestnuts
This delicious bread mix blends chestnut flour with 10% walnuts. Use it to bake rich, nutty chestnut and walnut bread at home. Spread your slices with your choice of cold cuts or a generous slice of mature cheese for an instant feast. If the bread becomes slightly dry after a few days, transform it into a luxurious brie and walnut toastie—pure enjoyment!
This versatile 10-inch round cake pan is crafted from heavy-duty carbon steel for even heat distribution and consistent baking results. Its non-stick interior releases cakes effortlessly, while the durable construction withstands frequent use in professional and home kitchens. Ideal for layer cakes, sheet cakes, and more, it’s a reliable addition to any baker’s collection.
For bread machines, use 1–1.5 g of dry yeast per 100 g of mix.
Add 65–68 g (cc) of water—no butter or milk products. Ensure all ingredients are at room temperature, aiming for a dough temperature of 26°C.
Select a short bread-baking programme (2–2.5 hours).
Baking bread in the oven
Follow the ingredient ratios outlined above when baking with a bread machine, or transfer the dough to an oven for a traditional crust.
This versatile 10-inch round cake pan is crafted from heavy-duty carbon steel for even heat distribution and consistent baking results. Its non-stick interior releases cakes effortlessly, while the durable construction withstands frequent use in professional and home kitchens. Ideal for layer cakes, sheet cakes, and more, it’s a reliable addition to any baker’s collection.
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. Gather the flour, yeast and a portion of the water to form a shaggy dough, then knead until smooth.
3. When the dough is cohesive, add the margarine (if specified in the recipe).
Knead the dough vigorously on a cool-resistant work surface, using the heel of your hand to stretch and fold the dough until it becomes smooth and elastic. If your worktop is made of stainless steel, place a wooden board on top to prevent the dough from chilling.
5. Kneading time varies with experience but generally takes about 5–10 minutes; a powerful food processor can also be used.
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 boule with a smooth surface, then let it rise for about 30 minutes in a warm (20–25°C) spot. Keep the dough covered with plastic wrap or a lightly dampened tea towel to shield it from cold, drafts and moisture loss.
8. After 30 minutes, gently deflate the dough, then shape it into a ball or point. Alternatively, roll it out with a dowel until it is twice as long as your bread tin. Fold each end toward the center so the piece matches the tin’s length. Roll it up tightly from top to 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 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 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.
About Molen de Hoop
Molen de Hoop is a tall windmill that was built in 1850 by H.B. Meyer and taken over by the Pijnappel family two years later. The mill has been owned by this family for many years. In September 2014, Jan and Henriëtte transferred the thriving business, Grutterij-Molen “De Hoop” Oud-Zevenaar, to the current managers:
Frits manages the milling and accounting, while Maaike oversees day-to-day operations and curates a range of premium gift items. Though demanding, the work feels more like a labor of love for the family, and together they keep the mill’s wheels turning.
Today, the mill supplies premium raw ingredients such as flour and meal, plus convenient bread mixes and cake mixes that are popular with hobby and professional bakers alike, many of whom shop through Baktotaal.
Specifications- Contents: 1 kg
- Flavor: Chestnut/Walnut
