Molen de Hoop Coarse Wheat Bread Mix 1 kg
This convenient mixcontains puffed wheat grains for an extra-chewy texture, helping home bakers and professionals alike create delicious, coarse-textured brown breadwith ease.
This versatile 10-inch round cake pan is crafted from heavy-duty carbon steel for even heat distribution and consistent baking results. Its non-stick interior releases cakes, pastries, and other baked goods with ease, while the durable construction resists warping even at high temperatures. Suitable for both home bakers and professional pastry chefs, it’s an essential addition to any kitchen.
For bread-machineuse , follow the basic “whole wheat” setting.
For every 100 g of mix, add about 1–1.5 g dry yeast, approximately 70 g (cc) water, and, if you like, 5 g butter, all at room temperature. Select the wholemeal programme (3–4 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.
Ovenbaking
Follow the ingredient ratios outlined above for consistent results.
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 minus flour temperature minus room temperature, then multiply by 3.
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. When the dough is cohesive, add the margarine (if called for in your recipe).
4. Knead the dough vigorously by pressing it with your palm on the work surface, folding it back together, and repeating until smooth. Avoid stainless-steel surfaces, which can chill the dough; instead, place a wooden board on your worktop 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 it enough.
7. Shape the dough into a tight, round boule with a smooth surface. Place it in a warm (20–25°C) spot and let it rise for about 30 minutes. Keep the dough covered with plastic wrap or a lightly damp tea towel to shield it from cold, drafts and moisture loss.
8. After 30 minutes, gently deflate the dough, then shape it into a ball or point, or roll it out with a dowel until it is twice the length of your bread tin. Fold each end toward the center so the piece 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 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 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 a range of premium 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
