Operation Manual
60
6. Baking Results
• The baking result depends on the on-site conditions (soft water – high
humidity – high altitude – consistency of the ingredients, etc.). Therefore,
the recipe indications are reference points, which can be adjusted. If
one recipe or another dose not work out straight the rst time, do not be
discouraged. Try to nd the cause and try it again by varying the propor-
tions.
• If the bread is too pale after baking, you can leave it to brown with the
baking program.
Classic Bread Recipes
Classic White Bread
Ingredients
Water or milk 300 ml
Margarine/butter 1 ½ tbs
Salt 1 tsp
Sugar 1 tbs
Flour type 550 540 g
Dry yeast 1 packet
Program “BASIC”
Nut & Raisin Bread
Ingredients
Water or milk 350 ml
Margarine/butter 1 ½ tbs
Salt 1 tsp
Sugar 2 tbs
Flour type 405 540 g
Dry yeast 1 packet
Raisins 85 g
Crushed walnuts 3 tbs
Program “BASIC”
Wholewheat Bread
Ingredients
Water 300 ml
Margarine/butter 1 ½ tbs
Egg 1
Salt 1 tsp
Sugar 2 tsp
Flour type 1050 360 g
Wholewheat our 180 g
Dry yeast 1 packet
Program “VOLLKORN”
When using the timer function to delay the program start, add some more
water instead of using eggs.
Buttermilk Bread
Ingredients
Buttermilk 300 ml
Margarine/butter 1 ½ tbs
Salt 1 tsp
Sugar 2 tbs
Flour type 1050 540 g
Dry yeast 1 packet
Program “BASIC”
Onion Bread
Ingredients
Water 250 ml
Margarine/butter 1 tbs
Salt 1 tsp
Sugar 2 tbs
Large chopped onion 1
Flour type 1050 540 g
Dry yeast 1 packet
Program “BASIC” or “SCHNELLBACKFUNKTION”
Seven Seeds Bread
Ingredients
Water 300 ml
Butter/margarine 1 ½ tbs
Salt 1 tsp
Sugar 2 ½ tbs
Flour type 1150 240 g
Wholewheat our 240 g
7-seed akes 60 g
Dry yeast 1 packet
Program “VOLLKORN”
Soak, if using whole seeds.
Sunower Seed Bread
Ingredients
Water 350 ml
Butter 1 tbs
Flour type 550 540 g
Sunower seeds 5 tbs
Salt 1 tsp
Sugar 1 tbs
Dry yeast 1 packet
Program “BASIC”
Tip: You can substitute sunower seeds with pumpkin seeds. Roast the
seeds once in a frying pan for more intensive taste.
Farmer’s White Bread
Ingredients
Milk 300 ml
Margarine/butter 2 tbs
Salt 1 ½ tsp
Sugar 1 ½ tsp
Flour type 1050 540 g
Dry yeast 1 packet
Program “BASIC”, “SCHNELLBACKFUNKTION” or “ULTRA SCHNELL-
BACKFUNKTION”
Leaven Bread
Ingredients
Dry leaven 50 g
Water 350 ml
Margarine/butter 1 ½ tbs
Salt 3 tsp
Sugar 2 tbs
Flour type 1150 180 g
Flour type 1050 360 g
Yeast ½ packet
Program “BASIC”