Where a recipe specifies finely ground flour this means most of the readily available types of flour, such as rye and
wheat flour (type 405-1150) as well as the readily available bread-baking mixtures. When adding small quantities (10-
20%) of oats or bran, the cycle for fine flour should also be used. Cycle 3 can be used for baking bread containing 70-
95% of wholewheat ingredient. Even when you use wholewheat flour prepared to your own recipe, you should also try
this cycle first. When using rye flour, use no more than 70% rye flour and at least 30% white flour because rye flour
contains no gluten and the loaf of bread will fall apart. Use lukewarm milk and/or water as the liquid for most recipes.
Butter or margarine should be softened or even melted before being added. If you wish to make other types of bread,
we recommend that you use recipes from specialised cookery books. A few recipe suggestions are listed below:
Quantities:
ml = millilitre
g = gram
tsp - teaspoon
tbsp - tablespoon
DF = deep-frozen
Directions:
11 grams of yeast correspond to a packet of powdered easy-blend yeast.
A fast method, which requires almost no preparation time, is of course to use ready-made bread-baking mixtures, a
great variety of which can be found in supermarkets.
PLAIN WHITE BREAD (fine)
300 ml milk (± 30
o
C)
2 tsp salt (10 g)
50 g margarine
500 g white flour, type 405
2 tsp sugar
1 packet of powdered easy-blend yeast (11 g)
Final loaf of bread: 750 g.
Fast cycle 6, or basic cycle 1
BROWN LOAF
340 ml water (± 30
o
C)
500 g ready-made brown bread mixture
Final loaf of bread: 750 g.
Fast cycle 6, or basic cycle 1
WHOLEWHEAT BREAD
330 ml water (± 30
o
C)
500 g ready-made wholewheat bread mixture
Final loaf of bread: 750 g.
Fast cycle 6, or basic cycle 1
if so desired 10 grams of salt and 10 grams of caraway, aniseed, coriander or mixtures of these can be added to
produce a spice loaf.
JAM/MARMELADE
To make this, you can for instance add 680 g of chopped prunes, peaches or mixtures into the baking pan. The
kneading will cause the mixture to thicken without the addition of sugar or gelling agent. Add some sugar or lemon
(juice) to taste.
Choose the Marmalade/Jam cycle.
CYCLE TIMES
The baking, rising and kneading times depend on the mass and are listed for 750, 1000 and 1250 gram loaves of
bread.
The times listed are those to produce an average crust colour. For bread with a lighter crust, times are 2 minutes
shorter; a darker crust takes 3 minutes longer.
