Manual Unold 68415 (page 33 of 136) (English, German, Dutch, French, Spanish)

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QUESTIONS AND ANSWER CONCERNING THE USE OF THE BREADMAKER

The bread sticks in the pan after baking

Allow the bread to cool off for approx. 10 minutes. Stand the pan

on its head - if appropriate, lightly waggle the blades (kneader

connections) at the underside of the bread pan. Before placing

the kneading blade, fill the hole in it with heat-resisting margarine

(full-fat), this avoids, that dough may penetrate between kneading

blade and shaft and may bake there. Before baking is commenced,

rub a little oil on the kneaders.

If you intend to make jam in the breadmaker we recommend to

buy a second bread pan exclusively for making jam, as bread

may stick in the pan of jam has been prepared in the same one

before.

How can the holes in the bread from the kneader be avoided?

Before the last raising phase, you can remove the kneader with

floured fingers (see the timing of the program process on the

display.

Should you not wish to do that, after baking use the hooked

skewer. If care is taken, larger holes are avoidable.

The dough flows over the bread pan

This may happen, when wheat flour is used, as wheat contains

more gluten and thus rises more. In this case

reduce the flour amount and adapt the other ingredients. The

bread will nevertheless have the desired volume.

add 1 tablespoon of liquid butter or margarine.

The bread rises, but sinks in the baking phase

If a “V”-formed channel appears in the bread flour gluten is

missing, that means that the flour contains too little protein

(occurs in rainy summers) or the flour is damp.

Help:

 Add to the flour 1 tablespoon of wheat gluten for every 500

g of flour.

 Use a shorter programm, e.g. SCHNELL or ULTRA-

SCHNELL.

If the bread sinks like a funnel in the middle then it could be

that:

 the water temperature was too high,

 too much water was used.

 flour gluten is missing.

When can the Breadmaker lid be opened during the baking process?

Basically it is always possible when the kneading is taking place.

In this time, one can add small amounts of flour or liquid when

applicable.

If the bread has to have a particular appearance after baking,

take the following steps: before the last raising, carefully and

shortly open the lid (see the program process table), make a cut

in the crust with a sharp pre-warmed knife, strew corns on the

surface or spread a potato-flour and water mixture on the crust

so that it shines after baking. This is the last phase in which the

BREADMAKER lid can be opened, otherwise the bread will sink.

What is wholemeal flour?

Wholemeal flour can be made from all sorts of grain, even wheat.

The designation whole meal means that the flour is ground from

the whole grain and thus has more roughage. Therefore wheat

wholemeal flour is darker. Wholemeal bread is not necessarily

darker as is often assumed.

What has to taken into account when using rye flour?

Rye flour does not contain any binding substances, thus bread

made from it does not rise very much. To make it edible, a RYE

WHOLEMEAL BREAD must be made with leaven dough.

The dough will only rise when using rye flour that contains no

gluten, if at least ¼ of the amount is replaced by wheat flour

type 550.

What means binding substances in the flour?

The higher the type figure in the above schedule, the lower the

contained binding substances. This means in general that flours

with high type figures do not rise as much as flour with low type

figures. The flour with the highest portion of binding substances

is wheat flour of type 550.

Which are the different kind of flour and how are they used?

Corn, rice, potato flour

 is ideal for persons suffering from a gluten allergy or from

sprue or coeliakia. In the following you will find recipes

as well as contact addresses of manufacturers for special

allergy products.

Spelt flour

 is quite expensive, but completely free of chemical deposits,

as spelt only grows on very poor ground and does not tolerate

any fertilizers. Sprout flour is ideal for persons suffering

from allergies. All recipies for flour types 405 – 550 – 1050

can also be prepared with spelt flour.

Hard wheat flour (durum/semolina)

 is ideal for French baguette due to its consistency, but can

be replaced by hard wheat semolina.

How can fresh bread be made more edible?

If a boiled mashed potato is added to the dough, the fresh bread

is more edible.

In what proportion can one use rising substances?

It can be bought in various quantities, so the manufacturer’s

instructions on the packing have to be followed and the quantity

set in relation to the amount of flour used, with both yeast and

leaven dough. The rising capacity of yeast is depending on the

freshness of the yeast as well as of the water quality. If the water

is very soft, the yeast will rise much more, so it may become

necessary to reduce the yeast by up to 25 % if you live in regions

with soft water.

The bread tastes of yeast

If sugar is used, leave it out, but the bread will not be so brown.

Add to the water a quantity of spirits vinegar, for a small loaf =

1 tablespoon - for a large loaf 1.5 tablespoons.

Replace the water with buttermilk or kefir, which is possible

with all recipes and is recommended due to the freshness of the

bread.

Why has bread from the breadmaker another taste than out of the

oven?

This is due to the different humidity. In an oven, the bread

becomes more dry because of the larger space, in the breadmaker,

the bread remains more humid.

What do the type figures mean with flour?

The lower the figure the less roughage is contained in the flour

and the lighter it is and the more it rises because it contains a

higher proportion of gluten.

Please find on the next page a schedule with the different types

for Germany, Austria, and Switzerland as well as some rough

explanations

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Unold 68415 Manual

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