Molen de Hoop Wheat Bread Mix 1 kg
This blend is specially formulated for rich, flavorful brown wheat bread.
Simply add water and yeast, then bake in your bread machine or oven to enjoy freshly baked brown bread at home.
Processing advice forbread machines
For every 100 g of mix, add about 1–1.5 g dry yeast, approximately 65 g (cc) water or milk, and, if you like, 5 g butter—all at room temperature, aiming for a dough temperature of 26°C.
Baking in the oven (without a bread maker)
Follow the same ingredient ratios and instructions as for the bread-machine method (see above).
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 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) − flour temperature − room temperature = water 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 consistency as needed.
3. When the dough is cohesive, add the margarine (if called for in your recipe).
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.
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, 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 dampened 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 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 set to 200°C (220°C for a fan-assisted model). Just before loading, spray a little water onto the oven floor to generate steam, then close the door at once.
10. After 35–40 minutes, the loaf should be evenly golden brown; if not, adjust the oven shelf position or temperature for even browning.
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 taken over by the Pijnappel family, who have owned it for many years. In September 2014, Jan and his wife Henriëtte passed the reins of the expanded enterprise, Grutterij-Molen ‘De Hoop’ Oud-Zevenaar, to the present managers:
Frits manages the milling and accounting, while Maaike oversees day-to-day operations and curates specialty and 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 shop through Baktotaal.
Specifications
