Molen de Hoop Sneeuwwitje Bread Mix 2.5 kg
This blend produces tender white-wheat loaves with a boost of dietary fibre.
Enjoy the satisfaction of serving warm, homemade white bread to your family or guests. Simply follow the included instructions, or use our recommended settings for bread machines.
For bread machines, use the following formula:
For every 100 g of mix, add 1.5 g dry yeast, 66–68 g water, and optional 5 g butter, ensuring all ingredients are at room temperature (dough temperature: 26 °C).
For oven baking (without a bread maker), follow the same ingredient ratios and proofing temperatures indicated above.
Follow the same ingredient ratios as listed for the bread-machine method (see above).
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 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 smooth and elastic. Avoid stainless-steel surfaces, which can chill the dough; instead, use a wooden board if needed.
Knead for 5–10 minutes, or until the dough feels smooth and elastic. A powerful food processor fitted with a dough hook can also handle this step.
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, smooth boule and let it rise for about 30 minutes in a warm (20–25°C) spot. Cover it with plastic wrap or a lightly damp tea towel to guard against chill, 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, one at a time, to match 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, 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, wheat fibre, inulin, baker’s salt, dextrose, vegetable oil (rapeseed), wheat malt flour, enzymes (wheat), iron(II) sulphate, vitamin B1, flavouring (butter), emulsifier (E482), flour improver (E300, E920).
Nutritional information per 100 g: Energy 1389 kJ / 332 kcal; Fat 1 g (saturated 0 g); Carbohydrates 61 g (sugars 1 g); Fibre 9 g; Protein 13 g; Salt 1.4 g.
Net weight: 2.5 kg
This product is produced in a facility that also handles gluten-containing grains, nuts, sesame seeds and milk.
