Molen de Hoop Honey Spelt Bread Mix 500g
Thisready-to-use 100% spelt mix deliversa sweet twist to your loaf; simply add water and yeast to get started.
For bread-machineuse, combine 500 g mix with 4 g instant yeast and approximately 320 g water, or 500 g mix with 15 g sourdough starter and about 300 g water.
For a standard loaf, combine 500 g of mix with approximately 4 g of active dry yeast and 320 g (cc) of water. For a sourdough variation, use 500 g of mix, 15 g of Biodesem and about 300 g of water.
Method
Ensure all ingredients are at room temperature and aim for a dough temperature of 26°C. Select a short bread-baking programme lasting 2–2.5 hours.
Baking in the oven
Use the ingredients listed above.
1. Start with all ingredients at room temperature (20–25°C). If needed, adjust the water temperature using this formula: 3 × desired dough temperature – flour temperature – room temperature = water temperature.
2. Combine the flour, yeast and most of the water to form a shaggy dough, reserving a small amount of water to adjust the hydration later if needed.
3 . 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 benches, as they can chill the dough; instead, place a wooden board on top if needed.
Kneading takes about 5–10 minutes by hand, or less with a powerful food processor.
5. 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 it enough.
6. 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. Cover the dough with plastic wrap or a lightly damp tea towel to guard against chill, drafts and moisture loss.
7. After 30 minutes, gently deflate the dough, then shape it into a rough rectangle with a rolling pin so it’s about twice as long as your bread tin. Fold each end toward the center, one at a time, to match the tin’s length. Roll it up tightly from the top toward the bottom, then set it in the loaf pan, seam side down.
8. Let the dough rise again for about 40 minutes, then transfer it to a preheated oven at 200°C/220°C. Just before loading, spray a little water onto the oven floor to generate steam, then close the door at once.
9. After 35–40 minutes, the loaf should be evenly golden brown; if not, adjust the oven shelf position or temperature for the next batch.
10. Once baked, remove the loaf from the tin right away and let it cool on a rack.
11. 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 expanded 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 order through Baktotaal.
Specifications
