Wheat and rye bread with soy seeds
Ingredients:
750g 900g Ingredients
1 1
1
/
2
tsp. dry yeast
225 270 g wheat flour type 550
195 235 g rye flour type 1150
2 2 tsp. salt
1
1
/
2
1
1
/
2
tsp. sugar
160 190 ml water
140 170 ml buttermilk
1
1
/
2
2 tsp. sourdough powder from sour
dough
30 35 g soy seeds
1 1 tsp. bread spice
Programme: 1 STANDARD
Browning: Medium
The soy seeds are added after the acoustic
signal.
Onion bread
Ingredients:
750g 900g Ingredients
1
1
/
2
2 tsp. dry yeast
270 325 g wheat flour type 405
180 215 g rye flour type 1150
1
1
/
2
2 tsp. salt
1
/
2
1 tsp. sugar
165 200 ml water
135 160 ml buttermilk
40 50 g roast onions
Programme: 2 WHITE BREAD/
FRENCH BREAD
Browning: Medium
The roast onions are added after the acoustic
signal.
4. After pressing the Start button, the message EEE appears on the display.
This message indicates a temperature sensor malfunction. In such a case, the appliance
must be checked by a qualified technician.
5. The loaf has risen too high.
Reduce the amount of yeast, water or flour used.
6. The loaf has not risen high enough.
Increase the amount of yeast, water or sweeteners. Ensure that the correct order is used
when putting the ingredients into the baking-tin: first the liquid ingredients, followed by
the solid ingredients, finally the yeast.
Note: bread made of rye or wholemeal flour tends to rise less strongly than bread made
of wheat flour.
7. After the baking phase has started, the dough collapses inwards.
The dough is too light. Slightly reduce the quantity of liquids or the amount of yeast, or
use a programme with a shorter rising phase. You may also try increasing the amount of
salt.
8. The dough is too soft or too sticky.
The dough texture may become smoother if a spoonful of flour is added during
kneading.
9. The dough is very difficult to knead.
Add a spoonful of water during the kneading process.
RECIPES
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