Molen de Hoop Raisin Bread Mix 1 kg
Simplyadd yeast, water and your chosen filling (raisins or other fruits) tocreate deliciousraisin or fruit breadat home.
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, pastries, and other baked goods with ease, while the durable construction resists warping even at high temperatures. Suitable for both home bakers and professional pastry chefs, it’s an essential addition to any kitchen.
For bread-machineuse , add 3 g active dry yeast and approximately 70 g water per 100 g mix.
For every 100 g of mix, add 3 g dry yeast and approximately 70 g water.
Bread machinemethod
1. Select the “raisin bread” programme.
When the machine beeps after kneading, add 70–100% raisins by weight relative to the flour (for example, 200–300 g of fruit to 300 g of flour). If desired, rehydrate the raisins and currants by covering them with lukewarm water for 10 minutes, then draining and rinsing with cold water before leaving them in a colander at room temperature for at least 24 hours. The fruit must be at room temperature before adding it to the dough.
Avoid overfilling the bread maker, as the loaf will rise and could overflow.
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, pastries, and other baked goods with ease, while the durable construction resists warping even after repeated use. Suitable for both home bakers and professional pastry chefs, it’s an essential addition to any kitchen.
Baking bread in the oven
Follow the same ingredient weights and proportions outlined in the bread-machine recipe (see above).
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, pastries, and other baked goods with ease, while the durable construction resists warping even at high temperatures. Suitable for both home bakers and professional pastry chefs, it’s an essential addition to any kitchen.
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 a portion of the water to form a dough ball; reserve the remaining water for later.
3. Add the margarine (if called for in the recipe).
Knead the dough vigorously by pressing it with the heel of your hand, folding it back, and repeating until smooth and elastic. Avoid kneading on stainless steel, as the metal can chill the dough; instead, use a wooden board or a well-floured work surface.
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 forms a smooth surface. Gently stretch a small piece; if it thins into a transparent film without tearing, you’ve kneaded enough.
7. Gently fold in the fruit by hand or on the machine’s lowest setting, mixing only until evenly distributed.
8. Shape the dough into a tight round loaf 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 at every stage to guard against chill, drafts and moisture loss.
9. After 30 minutes, gently deflate the dough, then shape it into a ball again. Alternatively, roll the dough into a rectangle about twice as long as your bread tin, fold each end toward the center, and then roll it up tightly from the top down. Roll it up tightly from top to bottom and set it in the loaf pan, seam side down.
10. 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.
11. After 35–40 minutes, the loaf should be a deep golden brown all over. If it’s not fully browned, adjust the oven shelf position or the temperature for the next batch.
12. Once baked, remove the loaf from the tin right away and let it cool on a rack.
13. 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 passed the reins of 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
