Molen de Hoop Wholemeal Wheat Bread Mix 2.5 kg
Simply add water and yeast to create a loaf with a rich, wholemeal flavour and a tender crumb.
For bread machines, use the following formula:
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. Select a long (3–4 hour) programme, keeping all ingredients at room temperature (dough temperature 26°C).
For oven baking (without a bread maker):
Follow the ingredient ratios listed above for bread-machine baking.
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 dough ball, reserving a small amount of water to adjust the hydration later if needed.
3. When the dough is combined, add the margarine (if called for in your recipe).
4. Knead the dough vigorously by pressing it with your palm, folding it back, and repeating until smooth. Avoid kneading on cold stainless steel; if needed, place a wooden board on your work 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’ 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, 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 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 ball again or roll it out with a dowel until it is about twice the length of your bread tin. Fold each end toward the center, one at a time, so the piece matches the tin’s length. Roll it up tightly from the top toward the 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 next time.
11. Once baked, remove the loaf from the tin immediately and allow it to cool completely on a wire rack.
12. The bread is done when it sounds hollow when tapped on the bottom.
Ingredients:
whole wheat flour, rye, baker’s salt, wheat gluten, dried wheat sourdough, sugar, wheat flour, dextrose, wheat malt flour, thickening agent (E412), emulsifiers (E472e, E471), acidity regulator (E263), enzymes, and flour improver (E300).
Nutritional value per 100 grams:*
Nutritional information per 100 g: Energy 1440 kJ/344 kcal, fat 1 g (saturated 0 g), carbohydrates 67 g (sugars 2 g), fibre 10 g, protein 14 g, salt 1.7 g.
Contents: 2.5 kg
*These values reflect the mix itself and do not include any additional ingredients you may add.
Our facility also handles gluten-containing grains, nuts, sesame seeds and milk, so please take this into account if you have allergies.
