SD-ZB2502BXC User Manual

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24 25

Recipes

Bread Recipes

•

For addition of ingredients with*, place them in the raisin nut dispenser. (P.14)

•

For addition of ingredients with*, place them in the raisin nut dispenser. (P.14)

[04 Whole wheat]

[05 Whole wheat Rapid]

[06 Whole wheat Raisin]

(wholemeal flour)

: Timer can be used for recipes

with this symbol (5–13 hours)

Rapid Wholemeal Loaf 70%

Menu ‘05’ (3hr)

MLXL

Strong Wholemeal

Flour

300 g

(11 oz)

350 g

(12 oz)

420 g

(15 oz)

Strong White Flour

100 g

(4 oz)

150 g

(5 oz)

180 g

(6 oz)

Sugar 1 tsp 1

⁄2 tsp 2 tsp

Butter

(

⁄2

oz)

25 g (1 oz) 25 g (1 oz)

Salt 1 tsp 1

⁄4 tsp 1

⁄2 tsp

Water 300 mL 370 mL 430 mL

Yeast 1 tsp 1

⁄4 tsp 1

⁄2 tsp

Rapid Wholemeal Loaf 50%

Menu ‘05’ (3hr)

MLXL

Strong Wholemeal

Flour

200 g

(7 oz)

250 g

(9 oz)

300 g

(11 oz)

Strong White Flour

200 g

(7 oz)

250 g

(9 oz)

300 g

(11 oz)

Sugar 1 tsp 1

⁄2 tsp 2 tsp

Butter 15 g (

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

Salt 1 tsp 1

⁄4 tsp 1

⁄2 tsp

Water 300 mL 370 mL 430 mL

Yeast 1 tsp 1

⁄4 tsp 1

⁄2 tsp

Olive Loaf

Menu ‘06’ (5hr)

Strong Wholemeal Flour 200 g (7 oz)

Strong White Flour 200 g (7 oz)

Sugar 1 tsp

Oil 3 tbsp

Salt 1 tsp

Oregano, dried 1 tbsp

Water 270 mL

Yeast

⁄4 tsp

*Whole Black Olives, pitted 75 g (3 oz)

Fresh Yeast Wholemeal Loaf 100%

Menu ‘04’ (5hr)

Strong Wholemeal Flour 500 g (1 lb 2 oz)

Sugar 1

⁄2 tsp

Oil 2 tbsp

Salt 1

⁄4 tsp

Water 350 mL

Fresh Yeast 8 g (

⁄3 oz)

Honey and Sunflower Loaf

Menu ‘06’ (5hr)

Strong Wholemeal Flour

250

(9 oz)

Strong White Flour 250 g (9 oz)

Honey 2 tbsp

Butter 25 g (1 oz)

Salt 1

⁄4 tsp

Water 340 mL

Yeast 1 tsp

*Sunflower Seeds 4 tbsp

Pesto and Pine Nut Loaf

Menu ‘06’ (5hr)

MLXL

Strong Wholemeal

Flour

200 g

(7 oz)

250 g

(9 oz)

300 g

(11 oz)

Strong White Flour

200 g (7 oz)

250 g (9 oz) 300 g (11 oz)

Sugar 1 tsp 1

⁄2 tsp 2 tsp

Salt 1 tsp 1

⁄4 tsp 1

⁄2 tsp

Pesto 2 tbsp 3 tbsp 4 tbsp

Water 290 mL 360 mL 420 mL

Yeast

⁄4 tsp 1 tsp 1

⁄4 tsp

*Pine Nuts 75 g (3 oz)

100 g (4 oz) 125 g (5 oz)

Maple and Pecan Nut Loaf

Menu ‘06’ (5hr)

Strong Wholemeal Flour

200

(7 oz)

Strong White Flour

200

(7 oz)

Butter 15 g (

⁄2 oz)

Salt 1 tsp

Maple Syrup 3 tbsp

Water 280 mL

Yeast

⁄4 tsp

*Pecan Nuts, chopped 75 g (3 oz)

Spicy Fruit Loaf

Menu ‘06’ (5hr)

Strong Wholemeal Flour 400 g (14 oz)

Sugar 2 tsp

Butter 75 g (3 oz)

Salt 1 tsp

Cinnamon 2 tsp

Mixed Spice 1 tsp

Eggs, medium 2

Water 110 mL

Milk 110 mL

Yeast 1 tsp

*Mixed Dried Fruit 150 g (5 oz)

Seeded Wholemeal Loaf

Menu ‘06’ (5hr)

MLXL

Strong Wholemeal

Flour

400 g

(14 oz)

475 g

(1 lb 1 oz)

550 g

(1 lb 4 oz)

Sugar 1 tsp 1

⁄2 tsp 2 tsp

Butter 15 g (

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

Salt 1 tsp 1

⁄4 tsp 1

⁄2 tsp

Sesame Seeds 1 tbsp 1

⁄2 tbsp 2 tbsp

Poppy Seeds 1 tbsp 1

⁄2 tbsp 2 tbsp

Water 300 mL 350 mL 390 mL

Yeast

⁄4 tsp 1 tsp 1

⁄4 tsp

*Linseeds 1 tbsp 1

⁄2 tbsp 2 tbsp

*Pumpkin Seeds 1 tbsp 1

⁄2 tbsp 2 tbsp

*Sunflower Seeds 1 tbsp 1

⁄2 tbsp 2 tbsp

[07 Rye]

(rye flour)



Remember to use the rye

kneading blade (rye bread) for all

these recipes.



The Raisin nut dispenser does

not operate on the Rye program.



Put any additional ingredients

directly into the bread pan at

the start.



As a result of the consistency

some flour may remain on the

sides of the loaf, but this is

normal.



Due to their consistency, the

kneading blade will often

become embedded in Rye Bread

loaves. Wait for the loaf to cool

(to avoid burning your hands),

before removing the blade by

pressing on the base of the loaf

and manipulating it out gently to

avoid damaging the loaf.

: Timer can be used for recipes

with this symbol (3hr 30min–

13 hours)

Rye 100%

Menu ‘07’ (3hr 30min)

Rye Flour 500 g (1 lb 2 oz)

Sugar 2 tsp

Oil 2 tbsp

Salt 2 tsp

Water 440 mL

Yeast 2

⁄2 tsp

Rye and White

Menu ‘07’ (3hr 30min)

Rye Flour 250 g (9 oz)

Strong White Flour 250 g (9 oz)

Sugar 2 tsp

Oil 2 tbsp

Salt 2 tsp

Water 360 mL

Yeast 2 tsp

Rye and Wholemeal

Menu ‘07’ (3hr 30min)

Rye Flour 250 g (9 oz)

Strong Wholemeal Flour 250 g (9 oz)

Sugar 2 tsp

Oil 2 tbsp

Salt 2 tsp

Water 380 mL

Yeast 2 tsp

Rye and Stout

Menu ‘07’ (3hr 30min)

Rye Flour 500 g (1 lb 2 oz)

Sugar 2 tsp

Oil 2 tbsp

Salt 2 tsp

Water 220 mL

Guinness

/Stout 220 mL

Yeast 2

⁄2 tsp

Seeded Rye

Menu ‘07’ (3hr 30min)

Rye Flour 500 g (1 lb 2 oz)

Sugar 2 tsp

Oil 2 tbsp

Salt 2 tsp

Poppy Seeds 2 tbsp

Linseeds 3 tbsp

Sunflower Seeds 3 tbsp

Water 430 mL

Yeast 2

⁄2 tsp

Onion Loaf

Menu ‘04’ (5hr)

Strong Wholemeal Flour 300 g (11 oz)

Strong White Flour 100 g (4 oz)

Sugar 1 tsp

Oil 1 tbsp

Salt 1 tsp

Onion, chopped and softened

with 1 tsp oil

50 g (2 oz)

Garlic Puree 1 tsp

Creamed Horseradish 2 tsp

Water 270 mL

Yeast

⁄4 tsp

Granary

Loaf

Menu ‘04’ (5hr)

MLXL

Strong Granary

Flour

400 g

(14 oz)

500 g

(1 lb 2 oz)

600 g

(1 lb 5 oz)

Sugar 1 tsp 1

⁄2 tsp 2 tsp

Butter 15 g (

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

Salt 1 tsp 1

⁄4 tsp 1

⁄2 tsp

Water 280 mL 340 mL 400 mL

Yeast

⁄4 tsp 1 tsp 1

⁄4 tsp

Malted Brown Loaf

Menu ‘04’ (5hr)

MLXL

Strong Granary

Flour

250 g

(9 oz)

300 g

(11 oz)

350 g

(12 oz)

Strong White Flour

150 g (5 oz) 200 g (7 oz) 250 g (9 oz)

Sugar 1 tsp 1

⁄2 tsp 2 tsp

Butter 15 g (

⁄2 oz) 25 g (1 oz) 25 g (1 oz)

Salt 1 tsp 1

⁄4 tsp 1

⁄2 tsp

Water 280 mL 350 mL 400 mL

Yeast

⁄4 tsp 1 tsp 1

⁄4 tsp

Seeded Soya Loaf

Menu ‘06’ (5hr)

Strong White Flour 300 g (11 oz)

Soya Flour 100 g (4 oz)

Sugar 2 tsp

Butter 25 g (1 oz)

Salt 1 tsp

Poppy Seeds 3 tbsp

Sesame Seeds 2 tbsp

Water 240 mL

Soya Milk 120 mL

Yeast 1 tsp

*Linseeds 50 g (2 oz)

*Sunflower Seeds 1 tbsp

*Pumpkin Seeds 1 tbsp

• This loaf is made with strong white flour but benefits from the

5 hour cycle.

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User Manual - Page 13