SD-R2530KST Operating Instructions

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Whole Wheat

Menu 20 (SD-R2530: 19)

(OZ)

Dry yeast

2 tsp

Whole wheat flour 370 g

Bread flour 125 g

Butter 20 g

Sugar 1 tbsp

Powdered milk 1½ tbsp

Salt 2 tsp

Bread improver, optional ½ tsp

Water 360 mL

(NZ)

SUREBAKE yeast *

3 tsp

Wholemeal flour 330 g

White flour 120 g

Butter 25 g

Treacle 1 tbsp

Milk powder 2 tbsp

Salt 1 tsp

Water 330 mL

(OZ)

Dry yeast

2 tsp

Whole wheat flour 250 g

Bread flour 250 g

Butter 20 g

Sugar 1 tbsp

Powdered milk 1½ tbsp

Salt 2 tsp

Bread improver, optional ½ tsp

Water 360 mL

(NZ)

SUREBAKE yeast *

3 tsp

Wholemeal flour 225 g

White flour 225 g

Butter 30 g

Treacle 1 tbsp

Milk powder 2 tbsp

Salt 1 tsp

Water 330 mL

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

OZ recipe.

Whole Wheat Raisin

Menu 21 (SD-R2530: 20)

Wholemeal Dough 75%

(3 h 15 min)

Wholemeal Dough 50%

(3 h 15 min)

Wholemeal Raisin Dough 75%

(3 h 15 min)

Wholemeal Walnut Rolls 70%

(3 h 15 min)

(OZ)

Dry yeast

2 tsp

Whole wheat flour 370 g

Bread flour 125 g

Butter 20 g

Sugar 1 tbsp

Powdered milk 1½ tbsp

Salt 2 tsp

Bread improver, optional ½ tsp

Water 360 mL

Raisins *1 100 g

(NZ)

SUREBAKE yeast *2

3 tsp

Wholemeal flour 330 g

White flour 120 g

Butter 25 g

Treacle 1 tbsp

Milk powder 2 tbsp

Salt 1 tsp

Water 330 mL

Raisins *1 100 g

*1 Cut into approx. 5 mm cubes.

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

the OZ recipe.

(OZ)

Dry yeast

2 tsp

Whole wheat flour 350 g

Bread flour 100 g

Medium oatmeal 50 g

Oil 2 tbsp

Maple syrup 2 tbsp

Salt 2 tsp

Bread improver, optional ½ tsp

Water 350 mL

Walnuts *1 100 g

(NZ)

SUREBAKE yeast *2

3 tsp

Wholemeal flour 320 g

White flour 90 g

Medium oatmeal 40 g

Oil 2 tbsp

Maple syrup 2 tbsp

Salt 1 tsp

Water 330 mL

Walnuts *1 100 g

OI12_YR25050 R2530 Oceania Pagination_20220121.indd 27 2022/1/21 14:19:09

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Operating Instructions - Page 27