Operating Instructions
23
24
English
25
Dough Recipes
BASIC DOUGH
select menu ‘16’ (SD-2500: ‘15’)
teaspoons of dry yeast 1
strong white bread flour, type 550 500 g
teaspoons of salt 1
1
⁄
2
tablespoons of sugar 1
1
⁄
2
butter 30 g
water 310 mL
BASIC RAISIN DOUGH
select menu ‘17’ (SD-2500: ‘16’)
teaspoons of dry yeast 1
strong white bread flour, type 550 500 g
teaspoons of salt 1
1
⁄
2
tablespoons of sugar 1
1
⁄
2
butter 30 g
water 310 mL
addition (place in raisin nut dispenser):
raisin 100 g
FRENCH DOUGH
select menu ‘21’ (SD-2500: ‘19’)
teaspoons of dry yeast
3
⁄
4
strong white bread flour, type 550 300 g
teaspoons of salt 1
butter 20 g
water 180 mL
WHOLE WHEAT DOUGH
select menu ‘18’ (SD-2500: ‘17’)
teaspoons of dry yeast 1
1
⁄
2
strong whole wheat bread flour 500 g
teaspoons of salt 2
tablespoons of sugar 1
1
⁄
2
butter 30 g
water 340 mL
WHOLE WHEAT RAISIN DOUGH
select menu ‘19’ (SD-2500: ‘18’)
teaspoons of dry yeast 1
1
⁄
2
strong whole wheat bread flour 500 g
teaspoons of salt 2
tablespoons of sugar 1
1
⁄
2
butter 30 g
water 340 mL
addition (place in raisin nut dispenser):
raisin 100 g
PIZZA DOUGH
select menu ‘22’ (SD-2500: ‘20’)
teaspoons of dry yeast 1
strong white bread flour, type 550 450 g
teaspoons of salt 2
tablespoons of plant oil 4
water 240 mL
BRIOCHE DOUGH (CHOCOLATE CHIP BRIOCHE ROLL)
; for 12 rolls
select menu ‘23’ (SD-2500: ‘21’)
teaspoons of dry yeast 1
1
⁄
2
strong white bread flour,
type 550
400 g
tablespoons of sugar 4
teaspoons of salt 1
butter (cut into 2cm cubes and
keep in fridge)
70 g
egg (beaten) ;medium 3 (150 g)
milk 90 mL
tablespoons of rum (dark) 1
additional butter
(cut into 1-2cm cubes and keep
in fridge)
50 g
chocolate bits* 120 g
* After removed dough, sprinkle the chocolate bits and fold the bottom one third up
and the top one third down. Then fold it in half.
SPELT TABLE ROLL
; for 8 rolls
select menu ‘24’ (SD-2500: ‘22’)
teaspoons of dry yeast 1
1
⁄
4
spelt white flour 500 g
teaspoons of sugar 1
1
⁄
2
teaspoons of salt 1
1
⁄
2
butter 10 g
water 310 mL
Cake Recipe
CHERRY & MARZIPAN CAKE
select menu ‘15’ (SD-2500: ‘14’)
golden caster sugar 50 g
butter 175 g
eggs 3
self-raising flour 225 g
glace cherries, chopped 100 g
marzipan, grated 75 g
milk 60 mL
toasted, flaked almonds 15 g
Bread Recipes
SPELT WHITE BREAD
select menu ‘13’ (SD-2500: ‘12’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter 5 g 10 g 10 g
water 260 mL 340 mL 400 mL
WHOLE SPELT BREAD
select menu ‘13’ (SD-2500: ‘12’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt wholegrain flour 200 g 250 g 300 g
spelt white flour 200 g 250 g 300 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
tablespoons of oil 2 3 3
water 250 mL 320 mL 380 mL
RYE AND SPELT (forbid delay timer)
select menu ‘13’ (SD-2500: ‘12’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 275 g 350 g 425 g
rye flour 125 g 150 g 175 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter 5 g 10 g 10 g
plain yogult 120 g 150 g 180 g
water 180 mL 230 mL 270 mL
SEEDED BUCKWHEAT AND SPELT
select menu ‘13’ (SD-2500: ‘12’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 320 g 400 g 480 g
buckwheat flour 80 g 100 g 120 g
teaspoons of honey 1 1
1
1
⁄
2
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
tablespoons of
sesami seed
1
1
⁄
2
22
1
⁄
2
tablespoons of linseed 1
1
⁄
2
22
tablespoons of
poppy seed
1
1
⁄
2
22
1
⁄
2
tablespoons of oil 2 3 3
water 250 mL 320 mL 380 mL
RICE AND SPELT WITH PINE NUT AND FRIED ONION
select menu ‘14’ (SD-2500: ‘13’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 320 g 400 g 480 g
brown rice flour 80 g 100 g 120 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter 5 g 10 g 10 g
water 260 mL 340 mL 400 mL
addition (place in
raisin nut dispenser):
pine nut
tablespoons of
fried onion
40 g
3
50 g
4
60 g
5
LEMON AND POPPY SEED SPELT
select menu ‘13’ (SD-2500: ‘12’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter 5 g 10 g 10 g
grated zest from
lemon
111
lemon juice 20 mL 20 mL 30 mL
tablespoons of
poppy seed
233
water 250 mL 330 mL 380 mL
FRUITY SPELT
select menu ‘14’ (SD-2500: ‘13’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter 5 g 10 g 10 g
teaspoons of
mixed spice
22
1
⁄
2
3
water 270 mL 350 mL 400 mL
addition (place in
raisin nut dispenser):
mixed dried fruits
100 g
125 g
150 g
24
English
25
Dough Recipes
BASIC DOUGH
select menu ‘16’ (SD-2500: ‘15’)
teaspoons of dry yeast 1
strong white bread flour, type 550 500 g
teaspoons of salt 1
1
⁄
2
tablespoons of sugar 1
1
⁄
2
butter 30 g
water 310 mL
BASIC RAISIN DOUGH
select menu ‘17’ (SD-2500: ‘16’)
teaspoons of dry yeast 1
strong white bread flour, type 550 500 g
teaspoons of salt 1
1
⁄
2
tablespoons of sugar 1
1
⁄
2
butter 30 g
water 310 mL
addition (place in raisin nut dispenser):
raisin 100 g
FRENCH DOUGH
select menu ‘21’ (SD-2500: ‘19’)
teaspoons of dry yeast
3
⁄
4
strong white bread flour, type 550 300 g
teaspoons of salt 1
butter 20 g
water 180 mL
WHOLE WHEAT DOUGH
select menu ‘18’ (SD-2500: ‘17’)
teaspoons of dry yeast 1
1
⁄
2
strong whole wheat bread flour 500 g
teaspoons of salt 2
tablespoons of sugar 1
1
⁄
2
butter 30 g
water 340 mL
WHOLE WHEAT RAISIN DOUGH
select menu ‘19’ (SD-2500: ‘18’)
teaspoons of dry yeast 1
1
⁄
2
strong whole wheat bread flour 500 g
teaspoons of salt 2
tablespoons of sugar 1
1
⁄
2
butter 30 g
water 340 mL
addition (place in raisin nut dispenser):
raisin 100 g
PIZZA DOUGH
select menu ‘22’ (SD-2500: ‘20’)
teaspoons of dry yeast 1
strong white bread flour, type 550 450 g
teaspoons of salt 2
tablespoons of plant oil 4
water 240 mL
BRIOCHE DOUGH (CHOCOLATE CHIP BRIOCHE ROLL)
; for 12 rolls
select menu ‘23’ (SD-2500: ‘21’)
teaspoons of dry yeast 1
1
⁄
2
strong white bread flour,
type 550
400 g
tablespoons of sugar 4
teaspoons of salt 1
butter (cut into 2cm cubes and
keep in fridge)
70 g
egg (beaten) ;medium 3 (150 g)
milk 90 mL
tablespoons of rum (dark) 1
additional butter
(cut into 1-2cm cubes and keep
in fridge)
50 g
chocolate bits* 120 g
* After removed dough, sprinkle the chocolate bits and fold the bottom one third up
and the top one third down. Then fold it in half.
SPELT TABLE ROLL
; for 8 rolls
select menu ‘24’ (SD-2500: ‘22’)
teaspoons of dry yeast 1
1
⁄
4
spelt white flour 500 g
teaspoons of sugar 1
1
⁄
2
teaspoons of salt 1
1
⁄
2
butter 10 g
water 310 mL
Cake Recipe
CHERRY & MARZIPAN CAKE
select menu ‘15’ (SD-2500: ‘14’)
golden caster sugar 50 g
butter 175 g
eggs 3
self-raising flour 225 g
glace cherries, chopped 100 g
marzipan, grated 75 g
milk 60 mL
toasted, flaked almonds 15 g
Bread Recipes
SPELT WHITE BREAD
select menu ‘13’ (SD-2500: ‘12’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter 5 g 10 g 10 g
water 260 mL 340 mL 400 mL
WHOLE SPELT BREAD
select menu ‘13’ (SD-2500: ‘12’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt wholegrain flour 200 g 250 g 300 g
spelt white flour 200 g 250 g 300 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
tablespoons of oil 2 3 3
water 250 mL 320 mL 380 mL
RYE AND SPELT (forbid delay timer)
select menu ‘13’ (SD-2500: ‘12’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 275 g 350 g 425 g
rye flour 125 g 150 g 175 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter 5 g 10 g 10 g
plain yogult 120 g 150 g 180 g
water 180 mL 230 mL 270 mL
SEEDED BUCKWHEAT AND SPELT
select menu ‘13’ (SD-2500: ‘12’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 320 g 400 g 480 g
buckwheat flour 80 g 100 g 120 g
teaspoons of honey 1 1
1
1
⁄
2
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
tablespoons of
sesami seed
1
1
⁄
2
22
1
⁄
2
tablespoons of linseed 1
1
⁄
2
22
tablespoons of
poppy seed
1
1
⁄
2
22
1
⁄
2
tablespoons of oil 2 3 3
water 250 mL 320 mL 380 mL
RICE AND SPELT WITH PINE NUT AND FRIED ONION
select menu ‘14’ (SD-2500: ‘13’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 320 g 400 g 480 g
brown rice flour 80 g 100 g 120 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter 5 g 10 g 10 g
water 260 mL 340 mL 400 mL
addition (place in
raisin nut dispenser):
pine nut
tablespoons of
fried onion
40 g
3
50 g
4
60 g
5
LEMON AND POPPY SEED SPELT
select menu ‘13’ (SD-2500: ‘12’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter 5 g 10 g 10 g
grated zest from
lemon
111
lemon juice 20 mL 20 mL 30 mL
tablespoons of
poppy seed
233
water 250 mL 330 mL 380 mL
FRUITY SPELT
select menu ‘14’ (SD-2500: ‘13’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter 5 g 10 g 10 g
teaspoons of
mixed spice
22
1
⁄
2
3
water 270 mL 350 mL 400 mL
addition (place in
raisin nut dispenser):
mixed dried fruits
100 g
125 g
150 g
24
English
25
Dough Recipes
BASIC DOUGH
select menu ‘16’ (SD-2500: ‘15’)
teaspoons of dry yeast 1
strong white bread flour, type 550 500 g
teaspoons of salt 1
1
⁄
2
tablespoons of sugar 1
1
⁄
2
butter 30 g
water 310 mL
BASIC RAISIN DOUGH
select menu ‘17’ (SD-2500: ‘16’)
teaspoons of dry yeast 1
strong white bread flour, type 550 500 g
teaspoons of salt 1
1
⁄
2
tablespoons of sugar 1
1
⁄
2
butter 30 g
water 310 mL
addition (place in raisin nut dispenser):
raisin 100 g
FRENCH DOUGH
select menu ‘21’ (SD-2500: ‘19’)
teaspoons of dry yeast
3
⁄
4
strong white bread flour, type 550 300 g
teaspoons of salt 1
butter 20 g
water 180 mL
WHOLE WHEAT DOUGH
select menu ‘18’ (SD-2500: ‘17’)
teaspoons of dry yeast 1
1
⁄
2
strong whole wheat bread flour 500 g
teaspoons of salt 2
tablespoons of sugar 1
1
⁄
2
butter 30 g
water 340 mL
WHOLE WHEAT RAISIN DOUGH
select menu ‘19’ (SD-2500: ‘18’)
teaspoons of dry yeast 1
1
⁄
2
strong whole wheat bread flour 500 g
teaspoons of salt 2
tablespoons of sugar 1
1
⁄
2
butter 30 g
water 340 mL
addition (place in raisin nut dispenser):
raisin 100 g
PIZZA DOUGH
select menu ‘22’ (SD-2500: ‘20’)
teaspoons of dry yeast 1
strong white bread flour, type 550 450 g
teaspoons of salt 2
tablespoons of plant oil 4
water 240 mL
BRIOCHE DOUGH (CHOCOLATE CHIP BRIOCHE ROLL)
; for 12 rolls
select menu ‘23’ (SD-2500: ‘21’)
teaspoons of dry yeast 1
1
⁄
2
strong white bread flour,
type 550
400 g
tablespoons of sugar 4
teaspoons of salt 1
butter (cut into 2cm cubes and
keep in fridge)
70 g
egg (beaten) ;medium 3 (150 g)
milk 90 mL
tablespoons of rum (dark) 1
additional butter
(cut into 1-2cm cubes and keep
in fridge)
50 g
chocolate bits* 120 g
* After removed dough, sprinkle the chocolate bits and fold the bottom one third up
and the top one third down. Then fold it in half.
SPELT TABLE ROLL
; for 8 rolls
select menu ‘24’ (SD-2500: ‘22’)
teaspoons of dry yeast 1
1
⁄
4
spelt white flour 500 g
teaspoons of sugar 1
1
⁄
2
teaspoons of salt 1
1
⁄
2
butter 10 g
water 310 mL
Cake Recipe
CHERRY & MARZIPAN CAKE
select menu ‘15’ (SD-2500: ‘14’)
golden caster sugar 50 g
butter 175 g
eggs 3
self-raising flour 225 g
glace cherries, chopped 100 g
marzipan, grated 75 g
milk 60 mL
toasted, flaked almonds 15 g
Bread Recipes
SPELT WHITE BREAD
select menu ‘13’ (SD-2500: ‘12’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter 5 g 10 g 10 g
water 260 mL 340 mL 400 mL
WHOLE SPELT BREAD
select menu ‘13’ (SD-2500: ‘12’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt wholegrain flour 200 g 250 g 300 g
spelt white flour 200 g 250 g 300 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
tablespoons of oil 2 3 3
water 250 mL 320 mL 380 mL
RYE AND SPELT (forbid delay timer)
select menu ‘13’ (SD-2500: ‘12’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 275 g 350 g 425 g
rye flour 125 g 150 g 175 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter 5 g 10 g 10 g
plain yogult 120 g 150 g 180 g
water 180 mL 230 mL 270 mL
SEEDED BUCKWHEAT AND SPELT
select menu ‘13’ (SD-2500: ‘12’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 320 g 400 g 480 g
buckwheat flour 80 g 100 g 120 g
teaspoons of honey 1 1
1
1
⁄
2
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
tablespoons of
sesami seed
1
1
⁄
2
22
1
⁄
2
tablespoons of linseed 1
1
⁄
2
22
tablespoons of
poppy seed
1
1
⁄
2
22
1
⁄
2
tablespoons of oil 2 3 3
water 250 mL 320 mL 380 mL
RICE AND SPELT WITH PINE NUT AND FRIED ONION
select menu ‘14’ (SD-2500: ‘13’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 320 g 400 g 480 g
brown rice flour 80 g 100 g 120 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter 5 g 10 g 10 g
water 260 mL 340 mL 400 mL
addition (place in
raisin nut dispenser):
pine nut
tablespoons of
fried onion
40 g
3
50 g
4
60 g
5
LEMON AND POPPY SEED SPELT
select menu ‘13’ (SD-2500: ‘12’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter 5 g 10 g 10 g
grated zest from
lemon
111
lemon juice 20 mL 20 mL 30 mL
tablespoons of
poppy seed
233
water 250 mL 330 mL 380 mL
FRUITY SPELT
select menu ‘14’ (SD-2500: ‘13’)
M L XL
teaspoons of
dry yeast
11
1
⁄
4
1
1
⁄
2
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1
1
⁄
2
22
teaspoons of salt 1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter 5 g 10 g 10 g
teaspoons of
mixed spice
22
1
⁄
2
3
water 270 mL 350 mL 400 mL
addition (place in
raisin nut dispenser):
mixed dried fruits
100 g
125 g
150 g
Dough Recipes
Cake Recipes
Suomi