Molen de Hoop Spelt Bread Mix 1 kg
Thisready-to-use mix makes baking100% spelt breadsimple: just add water and yeast.
This versatile non-stick baking mat offers even heat distribution and effortless release for everything from delicate pastries to sturdy breads. Crafted for home bakers and professionals alike, it provides a durable, easy-to-clean surface that eliminates the need for excess flour or oil.
For bread machines, use 1 gram of dry yeast and approximately 65 g of water per 100 g of mix, plus 5 g of margarine or olive oil if desired.
For every 100 g of mix, add 1 g dry yeast, approximately 65 g (cc) water, and, if desired, 5 g margarine or olive oil (avoid butter or milk products). Ensure all ingredients are at room temperature (dough temperature: 26°C). Select a short bread-baking programme (2–2.5 hours).
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 and professional kitchens, it provides a durable, easy-to-clean surface that eliminates the need for excess flour or oil.
For ovenbaking, follow the same formula and proofing temperatures, then shape the dough as desired and bake until golden.
Follow the same ingredient ratios and instructions for baking in an oven.
This versatile non-stick baking mat offers even heat distribution and effortless release for everything from delicate pastries to sturdy breads. Crafted for home bakers and professionals alike, it provides a durable, easy-to-clean surface that eliminates the need for excess flour or oil.
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 the recipe).
4. Knead the dough vigorously: stretch it with the heel of your hand, fold it back, and repeat 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’ to the touch, 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 rough rectangle with a rolling pin so it is about twice as long as your bread tin. Fold each end toward the centre, then roll up the dough from the short side, creating a tight cylinder that matches 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.
About Molen de Hoop
Molen de Hoop is a tall windmill built in 1850 by H.B. Meyer and later managed by the Pijnappel family. In September 2014, Jan and Henriëtte passed 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 baking gifts. 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 shop through Baktotaal.
Specifications
