SD-R2530KST Operating Instructions

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Oat and Bran Loaf

(5 h)

(OZ)

Dry yeast 1½ tsp

Bread flour

420 g

Bran

50 g

Porridge oats

50 g

Oil 2

tbsp

Sugar 1 tbsp

Salt 2 tsp

Water 360 mL

(NZ)

SUREBAKE yeast * 2½ tsp

White flour

350 g

Bran

50 g

Porridge oats

50 g

Oil 2 tbsp

Sugar 1 tsp

Salt 1½ tsp

Water 330 mL

* If you are a New Zealand customer using instant dry yeast please refer to the

OZ recipe.

Whole Wheat Rapid

Menu 8

Rapid Wholemeal Loaf 75%

(3 h)

Rapid Wholemeal Loaf 50%

(3 h)

(OZ)

MLXL

Dry yeast 1½ tsp 2 tsp 2¼ tsp

Whole wheat flour

300 g 370 g 450 g

Bread flour

100 g 125 g 150 g

Butter

15 g 20 g 25 g

Sugar ½ tbsp 1 tbsp 2 tbsp

Powdered milk 1 tbsp 1 tbsp 1½ tbsp

Salt 1½ tsp 2 tsp 2 tsp

Bread improver, optional ¼ tsp ½ tsp ½ tsp

Water 300 mL 350 mL 420 mL

(OZ)

MLXL

Dry yeast 1½ tsp 2 tsp 2¼ tsp

Whole wheat flour

200 g 250 g 300 g

Bread flour

200 g 250 g 300 g

Butter

15 g 20 g 25 g

Sugar ½ tbsp 1 tbsp 2 tbsp

Powdered milk 1 tbsp 1 tbsp 1½ tbsp

Salt 1½ tsp 2 tsp 2 tsp

Bread improver, optional ¼ tsp ½ tsp ½ tsp

Water 300 mL 350 mL 420 mL

Whole Wheat Raisin

Menu 9

Wholemeal Raisin Loaf 75%

(5 h)

Maple and Pecan Nut Loaf

(5 h)

(OZ)

MLXL

Dry yeast 1¼ tsp 1½ tsp 1¾ tsp

Whole wheat flour

300 g 370 g 450 g

Bread flour

100 g 125 g 150 g

Butter

15 g 20 g 25 g

Sugar 1 tbsp 1 tbsp 1½ tbsp

Powdered milk 2 tsp 1½ tbsp 1¾ tbsp

Salt 1 tsp 2 tsp 2 tsp

Bread improver, optional ¼ tsp ½ tsp ½ tsp

Water 300 mL 360 mL 420 mL

Raisins *1

80 g 100 g

120 g

Wholemeal Raisin Loaf 100%

(5 h)

(NZ)

MLXL

SUREBAKE yeast *2 2 tsp 3 tsp 3½ tsp

Wholemeal flour

350 g 450 g 600 g

Gluten flour 1 tbsp 1 tbsp 1½ tbsp

Butter

15 g 25 g 25 g

Treacle 1 tbsp 1 tbsp 2 tbsp

Milk powder 1 tbsp 2 tbsp 3 tbsp

Salt 1 tsp 1 tsp 1 tsp

Water 280 mL 340 mL 430 mL

Raisins *1

80 g 100 g

120 g

(OZ)

Dry yeast 1½ tsp

Whole wheat flour

200 g

Bread flour

200 g

Butter

15 g

Maple syrup

3 tbsp

Powdered milk 2 tsp

Salt 1 tsp

Bread improver, optional ¼ tsp

Water 300 mL

Pecan nuts *1

75 g

(NZ)

SUREBAKE yeast *2 2 tsp

Wholemeal flour

175 g

White flour

175 g

Butter

15 g

Maple syrup

3 tbsp

Milk powder 1 tbsp

Salt 1 tsp

Water 270 mL

Pecan nuts *1

75 g

Cut into approx. 5 mm cubes.

*2 If you are a New Zealand customer using instant dry yeast please refer to

the OZ recipe.

Whole Wheat

Menu 7

OI12_YR25050 R2530 Oceania Pagination_20220121.indd 23 2022/1/21 14:19:07

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Operating Instructions - Page 23