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Recipes by miller Camiel

Whole wheat bread (400 gram) or white bread

The recipe assumes a ratio of 60% whole wheat flour and 40% plain flour. This ensures a relatively airy bread with a significant amount of semolina and bran. The ratio can be adjusted of course. The larger the amount of whole wheat flour, the heavier the bread becomes. 

To bake white bread, you choose 100% plain flour. Substituting 10% whole wheat flour by 10% rye flour is also a very tasty option. 

Pre dough

It is a good idea to make pre dough, a day before baking. This ensures the bread becomes airier and tastier. 

In a bowl, combine: 

  • 50 ml water
  • 80 g plain flour, 2 g salt stirred in
  • 1 crushed up vitamin C pill
  • 2 g sugar
  • 2 g salt
  • 2 g yeast (when fresh), 1g when dried

Knead these ingredients until it becomes dough. The easiest way is to first stir the mixture with one finger. The mixture will become viscous and one can start kneading. Knead the dough for 10 minutes. It should be stored in the fridge for a minimum of 14 and maximum of 48 hours. 

Remaining dough: 

Making the pre dough ensures 20% of the final dough. Now we start making the remaining 80%. One can bake the dough immediately, but it will be more dense in structure. In a bowl or the tin of the bread making machine, combine: 

  • 200 ml water
  • 250 g whole wheat flour
  • 100 g plain flour
  • 6 g salt
  • 3 crushed up vitamin C pills

Mix this well, then make a dent in the middle of the dough. Into this add:

  • 15 g fresh or 8 g dried yeast into the dent. The older the dried yeast becomes, the more one needs.
  • 8 g sugar
  • Splash of olive oil (2 table spoons)

Start the bread making machine (basic programme or dough programme) or start kneading. When doing this by hand, the dough needs at least 20 minutes of thorough kneading. When doing this, pull out the dough well, so it results in a supple, elastic dough.

  • After kneading, let the dough rise for 30 minutes, under a moist tea towel, in a warm spot
  • Take the dough ball out of the bowl, flatten it and fold in the shape of an envelope
  • Let it rise for 30 minutes. Meanwhile, grease a baking tray or use baking paper. The dough can also be put into the oven on a pizza stone. In this case, let it rise on a cutting boards and put onto the stone for baking.
  • Take the dough ball out of the bowl and form it, preferably with slightly wet hands. Making a floor bread, flatten slightly and form in the shape of an envelope. Put the seal onto the tray, so no gas in the dough escapes via the seal. 
  • Let rise under a tea towel for 25 minutes
  • Pre heat the oven to 250 degrees C
  • Bake at 220 degrees C. For buns, bake 30 minutes, for a floor bread, bake 45-50 minutes. Bake the bread in the middle of the oven. Before putting it in the oven, wet the dough and put a splash of water onto the baking tray. This will prevent tears in the bread, making for an airier bread, because the final rise of the dough – which happens in the oven – will start more easily.

Spelt bread

Spelt dough may not be kneaded for longer than 5 minutes. Because of this, spelt flour is not ideal for a bread making machine, which kneads dough for 20 minutes. The recipe below is so simple that you will not miss your machine. This baking method, sometimes called the lazy-dough method, is ideal for making spelt bread. You can knead in the morning and bake after work, for example. 

In a plastic bowl, combine: 

  • 450 g spelt flour
  • In a c-shape around the edge, 4 g salt
  • Make a dent in the middle and put 17 g fresh or 10 g dried yeast in
  • 150 ml water

With the back of a wooden spoon, stir the mixture. After about 10 seconds, stirring will become heavy. Stir for another 10 seconds. A crumbly dough will form. Cover the bowl with a tea towel and let rest for 20 minutes. Then add:

  • 150 ml water
  • 1 full table spoon of honey
  • 1 full splash of olive oil (2 table spoons)

Stir the mixture again, so all flour remains are incorporated in the dough. Cover the bowl with a tea towel and let it sit in the fridge for 8-10 hours. Then leave it outside the fridge for 2 hours. Meanwhile, grease a baking tray or use baking paper. The dough can also be put into the oven on a pizza stone. In this case, let it rise on a cutting boards and put onto the stone for baking. Pre heat the oven to 250 degrees C. Bake at 220 degrees C. For buns, bake 30 minutes, for a floor bread, bake 45-50 minutes. Bake the bread in the middle of the oven. Before putting it in the oven, wet the dough and put a splash of water onto the baking tray. This will prevent tears in the bread, making for an airier bread, because the final rise of the dough – which happens in the oven – will start more easily.

Windmill sour dough bread

First, the sour dough starter has to be made. This takes about one week. 

Sour dough starter

40 g rye flour and 40 g tepid water

Put into a plastic bowl and let sit for 24 hours.

Day 2, 3 and 4: stir and feed. This means taking 40 g of starter from the bowl and adding 40 g of whole wheat flour and 40 g of water. By switching to whole wheat flour, the dough will become less sour. It’s important to use a wooden or plastic spoon, as the starter doesn’t like metal. 

On day 4, there should be some activity: bubbling, a sour smell. 

Repeat this process until 5 to 7 days have passed. After baking the bread, the culture can be added to again. After feeding for three days, it can be used for baking again. It is also a tradition to name the starter. Our eldest daughter has named our starter Ben. 

Making pre dough

  • 30 g starter
  • 100 g plain wheat flour
  • 24 g whole wheat flour
  • 12 g rye flour
  • 170 ml tepid water

Add the water to the bowl, then the starter. Mix well and then add the flour. Mix again until combined and let rest for 14-16 hours at room temperature. 

Remaining dough

  • 150 g starter
  • 300 ml tepid water
  • 450 g flour (mix of plain-, whole wheat-, if preferred spelt- and rye flour)
  • 9 g salt
  • Splash of olive oil
  • The pre dough

Add water to the pre dough and mix. Add the flour, let rest for 45 minutes, add salt and knead the dough. Let rest again for 45 minutes. 

Fold the dough (pull apart, fold in half, in both directions, 20 times), let rest for 45 minutes. After the last resting period, add dough to an oiled bowl and let rise for 45 minutes. In total, the dough should’ve had 4x45 minutes of rest.

Add light dusting of flour to the counter. Put the ball of dough on, carefully flatten and fold like an envelope. Put it back into the bowl and let rise for 45 minutes. Again, fold like an envelope. 

Pre heat the oven to 250 degrees C. Bake at 220 degrees C. For buns, bake 30 minutes, for a floor bread, bake 45-50 minutes. Bake the bread in the middle of the oven. Before putting it in the oven, wet the dough and put a splash of water onto the baking tray. This will prevent tears in the bread, making for an airier bread, because the final rise of the dough – which happens in the oven – will start more easily. 

Sausage bread from Brabant

Make dough as described under ‘whole wheat bread’ (no need for a pre dough) out of: 
  • 250 g wheat flour
  • 5 g salt
  • 155 ml water
  • 25 g butter
  • 5 g sugar
  • 10 g fresh yeast, 7 g dried yeast
In a bowl, put 250 g ground meat: half beef/ half pork, or pure pork. Add 4 crumbled rusks (zwieback) and 2 eggs. Also add some salt (or a stock cube and/or worcestersauce). Add plenty of pepper and nutmeg, and knead well. 
After 1 hour of rising, roll out flat on a counter dusted with flour. The slab of dough should be about 5 mm thick. Cut pieces of 10x8 cm. Put a roll of meat inside and fold the dough around. Close the edges. Put the rolls on a baking tray greased with butter. After shaping them, let them rise under a moist tea towel for 25 minutes. Meanwhile, pre-heat the oven to 220 degrees C. After letting them rise, coat the rolls in egg yolk and have them bake for 30 minutes, at 180 degrees C. 
  • If you want to re-heat them: 
  • Pre-heat the oven to 160 degrees C
  • Wet the rolls under the tap
  • Bake for about 6-7 minutes at 160 degrees C

Basic recipe for pancakes

  • 250 g pancake mix
  • 500 ml milk
  • 1 egg
  • 75 g butter or margarine
  • If preferred, a bag of vanilla (salt is already in the mix)

Add the flour, the egg and half the milk into a bowl. Make a lump-free batter and add the rest of the milk. Bake the pancakes in hot butter. 

TIP: by using a bit of (olive) oil in the batter, one can use less butter and the pancakes won’t stick to the pan. 

Contact

Owner of the mill:
Vereniging De Hollandsche Molen
Zeeburgerdijk 139
1095 AA  Amsterdam
E-mail of te mill:
vriendenvandemolen1659@gmail.com

More about windmills

More about Wijk bij Duurstede

Molen Rijn en Lek Wijk bij Duurstede 2016 | Website Ten Heuvel.FPS Grafimedia