Molen de Hoop Spelt Bread Mix 2.5 kg
Mix for brown spelt bread
This ready-made blend produces 100% spelt bread without additives. Simply add water and yeast.
For bread machines, use 1 g of instant yeast and approximately 65 g of water for every 100 g of mix; if desired, add 5 g of margarine or olive oil (avoid butter or milk products). All ingredients should be at room temperature (dough temperature 26°C). Select a short bread-baking programme (2–2.5 hours).
For oven baking (without a bread maker), simply follow the same ingredient ratios as for the bread-maker 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 soft dough, reserving a small amount of water to adjust the hydration as needed.
3. Add the margarine (if called for in the recipe).
4. Knead the dough vigorously by pressing it with the heel of your hand, folding it back, and repeating until smooth. Avoid stainless-steel surfaces, which can chill the dough; instead, use a wooden board if needed.
Kneading takes about 5–10 minutes, or longer if you’re using 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 membrane without tearing, 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 to guard against chill, drafts and moisture loss.
8. After 30 minutes, gently deflate the dough, then shape it into a ball again or roll it out with a dowel until it is about 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 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 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: spelt flour (spelt gluten), spelt meal (spelt gluten), baker’s salt, flour improver E300.
Nutritional information per 100 g (for the mix only): Energy 1474 kJ / 352 kcal; Fat 2 g (saturated 0 g); Carbohydrates 68 g (sugars 1 g); Fibre 7 g; Protein 12 g; Salt 1.7 g.
Please note that the nutritional values listed are for the mix alone; the final loaf will vary depending on the additional ingredients you incorporate.
Contents: 2.5 kg
This product is produced in a facility that also handles gluten-containing grains, nuts, sesame seeds and milk.
