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31
Sesame & Bran Loaf
Menu ‘5’ (5hr)
MLXL
Whole wheat flour 300 g 370 g 450 g
Bread flour 100 g 125 g 150 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 1½ tbsp 1¾ tbsp
Sugar 1 tbsp 1 tbsp 1½ tbsp
Butter 15 g 20 g 25 g
Unprocessed bran 2 tbsp ¼ cup ½ cup
Sesame seeds 2 tsp 1 tbsp 2 tbsp
Golden syrup 2 tsp 1 tbsp 1½ tbsp
Water 300 mL 360 mL 420 mL
Bread improver, optional ¼ tsp ½ tsp ½ tsp
Dry yeast 1¼ tsp 1½ tsp 1¾ tsp
Orange Poppyseed Loaf
Menu ‘5’ (5hr)
MLXL
Whole wheat flour 300 g 370 g 450 g
Bread flour 100 g 125 g 150 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 1½ tbsp 1¾ tbsp
Sugar 1 tbsp 1 tbsp 1½ tbsp
Butter 15 g 20 g 25 g
Orange rind 1 tbsp 2 tbsp 3 tbsp
Poppy seeds 2 tbsp ¼ cup ½ cup
Water 300 mL 360 mL 420 mL
Bread improver, optional ¼ tsp ½ tsp ½ tsp
Dry yeast 1¼ tsp 1½ tsp 1¾ tsp
Date & Nut Loaf
Menu ‘7’ (5hr)
MLXL
Whole wheat flour 300 g 370 g 450 g
Bread flour 100 g 125 g 150 g
Salt 1 tsp 2 tsp 2 tsp
Powdered milk 2 tsp 1½ tbsp 1¾ tbsp
Butter 15 g 20 g 25 g
Chopped dates ¼ cup ѿFXS ½ cup
Water 300 mL 360 mL 420 mL
Bread improver, optional ¼ tsp ½ tsp ½ tsp
Dry yeast 1¼ tsp 1½ tsp 1¾ tsp
* Chopped walnuts ¼ cup ѿFXS ½ cup
Mixed Grain Bread
Menu ‘7’ (5hr)
MLXL
Whole wheat flour 80 g 100 g 150 g
Bread flour 250 g 300 g 350 g
Oatmeal 40 g 50 g 50 g
Buckwheat groats 40 g 50 g 50 g
Cornmeal 20 g 30 g 30 g
Whole linseed 2 tsp 1 tbsp 1½ tbsp
Brown sugar 1 tbsp 1 tbsp 1½ tbsp
Butter 20 g 25 g 25 g
Powdered milk 1½ tbsp 2 tbsp 2 tbsp
Salt 1 tsp 2 tsp 2 tsp
Water 300 mL 370 mL 450 mL
Dry yeast 1¼ tsp 1½ tsp 1¾ tsp
* Toasted sunflower
seed
2 tsp 1 tbsp 1½ tbsp
Rye 100%
Menu ‘8’ (3hr 30min)
Rye flour 500 g
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 380 mL
Dry yeast 3 tsp
Rye and Wholemeal
Menu ‘8’ (3hr 30min)
Rye flour 250 g
Whole wheat flour 250 g
Sugar 2 tsp
Oil 2 tbsp
Salt 2 tsp
Water 380 mL
Dry yeast 2½ tsp
French Bread
Menu ‘9’ (6hr)
Bread flour 420 g
Salt 1½ tsp
Butter 5 g
Water 310 mL
Dry yeast 1¼ tsp
Tarragon & Thyme
Menu ‘9’ (6hr)
Bread flour 420 g
Salt 1½ tsp
Butter 5 g
Tarragon 1 tbsp
Thyme 1 tbsp
Water 310 mL
Dry yeast 1¼ tsp
[8 Rye]
(rye flour)
O
Remember to use the rye
kneading blade for all these
recipes.
O
The Raisin nut dispenser
does not operate on the Rye
programme.
O
Put any additional ingredients
directly into the bread pan at
the start.
O
As a result of the consistency
some flour may remain on the
sides of the loaf, but this is normal.
O
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
(3 hours 30 minutes–13 hours)
[9 French]
(bread flour/wholemeal flour)
Make bread with a crispy crust and
texture.
: Timer can be used for recipes
with this symbol (6–13 hours)
Recipes
•
For addition of ingredients with*, see the instructions on P. 14.
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