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Recipes

[13 Brioche]

Basic Brioche

Menu ‘13’ (3hr 30min)

Strong White Bread Flour 400 g (14 oz)

Sugar 4 tbsp

Salt 1 tsp

Skimmed Milk 2 tbsp

Butter (Cut into 2 cm cubes and keep

in fridge)

50 g (2 oz)

Water 180 mL

Egg, medium (beaten) 2 (100 g)

Yeast 1

⁄4 tsp

* Additional Butter (Cut into 1–2 cm

cubes and keep in fridge)

70 g (3 oz)

• For addition of ingredients with*, follow programming

instructions on P. 15.

Panettone

Menu ‘13’ (3hr 30min)

Strong White Bread Flour 400 g (14 oz)

Sugar 4

⁄2 tbsp

Salt 1 tsp

Butter (Cut into 2–3 cm cubes and keep

in fridge)

50 g (2 oz)

Egg, medium (beaten) 2 (100 g)

Milk 200 mL

Yeast 1

⁄2 tsp

* Additional Butter (Cut into 1–2 cm

cubes and keep in fridge)

70 g (3 oz)

* Candied Orange Peel ; finely chopped 50 g (2 oz)

*Sultanas 50 g (2 oz)

*Currants 50 g (2 oz)

•

For addition of ingredients with*, follow programming

instructions on P. 15.

[15 Speciality]

[16 Speciality Raisin]

Spelt White Bread

Menu ‘15’ (4hr 30min)

M L XL

Spelt White Flour

400 g

(14 oz)

500 g

(1 lb 2 oz)

600 g

(1 lb 5 oz)

Sugar 1

⁄2 tsp 2 tsp 2 tsp

Salt 1

⁄4 tsp 1

⁄2 tsp 1

⁄4 tsp

Butter 5 g (

⁄5 oz) 10 g (

⁄5 oz)

Water 260 mL 340 mL 400 mL

Yeast 1 tsp 1

⁄4 tsp 1

⁄2 tsp

Whole Spelt Bread

Menu ‘15’ (4hr 30min)

M L XL

Spelt Wholegrain Flour 200 g (8 oz) 250 g (9 oz) 300 g (11 oz)

Spelt White Flour 200 g (8 oz) 250 g (9 oz) 300 g (11 oz)

Sugar 1

⁄2 tsp 2 tsp 2 tsp

Salt 1

⁄4 tsp 1

⁄2 tsp 1

⁄4 tsp

Butter 5 g (

⁄5 oz) 10 g (

⁄5 oz)

Water 270 mL 350 mL 420 mL

Yeast 1 tsp 1

⁄4 tsp 1

⁄2 tsp

Rye and Spelt

Menu ‘15’ (4hr 30min)

M L XL

Spelt White Flour 275 g (10 oz) 350 g (12 oz) 425 g (15 oz)

Rye Flour 125 g (4 oz) 150 g (5 oz) 175 g (6 oz)

Sugar 1

⁄2 tsp 2 tsp 2 tsp

Salt 1

⁄4 tsp 1

⁄2 tsp 1

⁄4 tsp

Butter 5 g (

⁄5 oz) 10 g (

⁄5 oz)

Plain Yogurt 120 g 150 g 180 g

Water 180 mL 230 mL 270 mL

Yeast 1 tsp 1

⁄4 tsp 1

⁄2 tsp

Fruity Spelt

Menu ‘15’ (4hr 30min)

M L XL

Spelt White Flour

400 g

(14 oz)

500 g

(1 lb 2 oz)

600 g

(1 lb 5 oz)

Sugar 1

⁄2 tsp 2 tsp 2 tsp

Salt 1

⁄4 tsp 1

⁄2 tsp 1

⁄4 tsp

Butter 5 g (

⁄5 oz) 10 g (

⁄5 oz)

Mixed Spice 2 tsp 2

⁄2 tsp 3 tsp

Water 270 mL 350 mL 400 mL

Yeast 1 tsp 1

⁄4 tsp 1

⁄2 tsp

*Mixed Dried Fruits 100 g (4 oz)

125 g (4

⁄2 oz)

150 g (5 oz)

•

For addition of ingredients with*,

place them in the raisin nut dispenser. (P.14)

Rice and Spelt with Pine Nut and Fried Onion

Menu ‘16’ (4hr 30min)

M L XL

Spelt White Flour

320 g (11

⁄2 oz)

400 g (14 oz)

480 g (1 lb 1 oz)

Brown Rice Flour 80 g (3 oz) 100 g (4 oz)

120 g (4

⁄2 oz)

Sugar 1

⁄2 tsp 2 tsp 2 tsp

Salt 1

⁄4 tsp 1

⁄2 tsp 1

⁄2 tsp

Butter 5 g (

⁄5 oz) 10 g (

⁄5 oz)

Water 260 mL 340 mL 400 mL

Yeast 1 tsp 1

⁄4 tsp 1

⁄2 tsp

* Pine Nut 40 g 50 g 60 g

* Fried Onion 3 tbsp 4 tbsp 5 tbsp

•

For addition of ingredients with*,

place them in the raisin nut dispenser. (P.14)

Lemon and Poppy Seed Spelt

Menu ‘15’ (4hr 30min)

M L XL

Spelt White Flour

400 g

(14 oz)

500 g

(1 lb 2 oz)

600 g

(1 lb 5 oz)

Sugar 1

⁄2 tsp 2 tsp 2 tsp

Salt 1

⁄4 tsp 1

⁄2 tsp 1

⁄4 tsp

Butter 5 g (

⁄5 oz) 10 g (

⁄5 oz)

Grated Zest from Lemon

1 1 1

Lemon Juice 20 mL 20 mL 30 mL

Poppy Seed 2 tbsp 3 tbsp 3 tbsp

Water 250 mL 330 mL 380 mL

Yeast 1 tsp 1

⁄4 tsp 1

⁄2 tsp

[17 Rustic Scone]

Method on page 24

Rustic Scone

Menu ‘17’ (1hr)

Plain Flour 200 g (8 oz)

Strong White Bread Flour 160 g (6 oz)

Butter (cut into 1 cm cubes) 60 g (2 oz)

2 Eggs and Milk made to 160 mL of mixture

Yogurt 60 g

Salt

⁄2 tsp

Sugar 40 g

Baking Powder 10 g

SD-ZB2512_UK.indd 35 2015/01/09 15:30:08