Simplyadd water and yeast, then shape the dough and bake.This mixmakes it easy to create your own wholesome, traditional-style wholemeal brown bread at home.
BreadMachine Method: Follow your bread machine’s instructions for adding ingredients and select the appropriate whole wheat setting.
For bread-machineuse, add 1.5 g dry yeast, 73–75 g water or milk, and optional 5 g butter or margarine per 100 g mix; ensure all ingredients are at room temperature (dough temperature 26 °C).
For every 100 g of mix, add about 1.5 g dry yeast, 73–75 g water or milk, and optional 5 g margarine or butter, all at room temperature (target dough temperature 26°C).
This versatile non-stick baking mat offers even heat distribution and effortless release for everything from delicate pastries to sturdy bread loaves. Crafted from durable, food-safe silicone, it provides a hygienic, easy-to-clean surface that resists stains and odors. The flexible design makes it simple to lift and transfer baked goods, while the heat-resistant construction withstands temperatures up to 450°F (230°C). Perfect for home bakers and professionals alike, it protects your pans, cuts down on cleanup, and helps ensure consistent results every time.
For oven baking, follow the same ingredient proportions and dough temperature guidelines.
Follow the ingredient ratios and instructions for bread-maker baking (see above).
This versatile baking sheet is crafted from heavy-gauge carbon steel, a material prized by bakers and pastry professionals for its exceptional heat conductivity and durability. The smooth, seamless surface ensures even browning and easy release, while the sturdy construction resists warping even at high temperatures. Whether you’re baking delicate cookies, crisping crusts, or roasting vegetables, this sheet delivers consistent results and effortless cleanup.
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 later if needed.
3. Add the margarine (if specified in the recipe).
Knead the dough vigorously by pressing it with the heel of your hand, folding it back, and repeating until it becomes smooth and elastic. Avoid kneading on stainless steel, as the metal can chill the dough; instead, use a wooden board or a cool-to-the-touch surface.
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 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 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 even browning.
11. Once removed from the oven, immediately take the loaf out of the tin and allow it to cool completely on a 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 Henriëtte transferred 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 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 order through Baktotaal.
Specifications
