Molen de Hoop Sneeuwitje Bread Mix 1 kg
Mix for white wheat bread, with extra dietary fibre
Bake soft, white bread with extra fibre using Molen de Hoop Sneeuwitje Bread Mix.
For bread-machineuse , add 1.5 g dry yeast, 66–68 g water, and, if desired, 5 g butter per 100 g mix; ensure all ingredients are at room temperature and aim for a dough temperature of 26 °C.
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Baking in the oven
Follow the same ingredient ratios and instructions as listed above for bread-machine baking.
This versatile non-stick baking mat offers even heat distribution and effortless release for everything from delicate pastries to sturdy bread loaves. Crafted for home bakers and professionals alike, it provides a durable, easy-to-clean surface that eliminates the need for extra grease or parchment paper.
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. When the dough is cohesive, add the margarine (if called for in your recipe).
4. Knead the dough vigorously by pressing it with the heel of your hand, folding it back, and repeating until it becomes smooth and elastic. Avoid kneading on stainless steel, as the metal can chill the dough; instead, use a wooden board or a cool-to-the-touch 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, 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. 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 ball or a 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 the top toward the bottom, then 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.
This versatile non-stick baking mat offers even heat distribution and effortless release for everything from delicate pastries to sturdy bread loaves. Crafted for home bakers and professionals alike, it provides a durable, easy-to-clean surface that eliminates the need for extra grease or parchment paper.
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 Grutterij-Molen “De Hoop” in Oud-Zevenaar to the current managers:
Frits manages the milling and bookkeeping, while Maaike oversees day-to-day operations and curates a range of premium baking supplies and gifts. Though demanding, the work feels more like a labor of love for the family, and their dedication keeps 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 home and hobby bakers love. These products are regularly featured on the Baktotaal platform, making them a popular choice for both novice and professional pastry makers.
Specifications
