Molen de Hoop Pan Picante Bread Mix 500g
This blend produces a white-wheat loafwith a subtle chilli kick. It pairs wonderfully with soup or your favourite dip.
For bread machines, combine 500 g of mix with 290 g water (or replace 20 g of water with olive oil for extra flavour) and 6 g dry yeast; select a 2–3 hour programme. For rolls or a flat loaf, use 12 g yeast and 260 g water. Knead in a bread machine, then shape immediately. Proof, then bake at 240°C for about 9 minutes for rolls or 20 minutes for a flat loaf.
For oven baking (without a bread machine), follow the same ingredient quantities and proofing times outlined above, then shape the dough as desired, let it rise again, and bake at 240°C until golden brown.
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. Combine the flour, yeast and most of the water to form a soft dough, reserving a small amount of water to adjust the hydration later if needed.
3. Add the margarine (if called for in your recipe).
4. Knead the dough vigorously by pressing it with your palm, folding it back, and repeating until smooth and elastic. Avoid stainless-steel surfaces, which 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, and smooth. Gently stretch a small piece; if it forms a thin, transparent membrane (the “windowpane” test), you’ve kneaded it 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 about twice as long as your bread tin. Fold each end toward the center, then roll up the dough tightly from the short side, creating a loaf that fits snugly in the tin. Roll it up tightly from the top toward the bottom, then set it in the loaf pan with the seam facing 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 next time.
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 on the bottom.
Ingredients: wheat flour, wheat gluten, sunflower seeds, linseed, extruded corn grits, dried tomato, paprika, baker’s salt, onion, herbs, spices, salt, cheese powder (milk), flavouring, olives, rapeseed oil, dextrose, dried garlic, dried onion, dried glucose syrup, turmeric extract, paprika (dried), enzymes (wheat), natural flavouring (cheese) (milk), natural flavouring (yeast), herbs and spices (garlic powder, basil, oregano, lovage, dill, pepper, paprika, chilli pepper, turmeric powder, coriander, ginger, cumin, fenugreek seeds, caraway seeds), starter culture, rennet (milk), emulsifier (E472e), and flour improver (E300).
Typical nutritional information per 100 g*: Energy 1493 kJ / 357 kcal, fat 6 g (saturated 1 g), carbohydrates 57 g (sugars 2 g), fibre 5 g, protein 16 g, salt 1.6 g.
Net weight: 500 g
*These values reflect the mix itself and do not include any additional ingredients you may incorporate.
This product is manufactured in a facility that also handles gluten-containing grains, nuts, sesame seeds and milk.
