Operation Manual

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a result, the bread will be more compact if it made using only whole
wheat.
Therefore, some bakers add wheat flour.
Besides these types of flour there are many other types of flour:
oatmeal, wheat meal, maize mill and rye flour.
Flour mixes
Most types of flour can be mixed. The combination of buckwheat flour/
oatmeal/wheat flour is a good example. It is also possible to mix barley
meal and wheat flour. Various mixes can also be bought in shops, such
as cornmeal, six-grain meal, nine-grain meal or ten-grain meal. These
mixes sometimes contain flour and/or bread improvers.
All-in-one mixes
It is also possible to buy mixes containing all the ingredients, except
water. These mixes are easy and quick to use.
YEAST
Yeast is necessary to make the bread rise. It is possible to buy fresh
yeast (blocks) or dry yeast (granules). The fresh yeast taste is slightly
stronger than the dry yeast taste. There are several brands of dry yeast
and the effect they have varies somehow. The yeast that suits you the
best is a question of personal preference. Roughly about half the weight
of dry yeast (also called instant yeast) is necessary compared to fresh
yeast. The yeast effect can be affected if it comes into contact with salt
or fats. Salt dries out yeast and the fats hold the yeast cells, so that the
dough does not rise any more. Therefore, it is important to ensure that
the yeast, salt and butter are not placed too close to each other inside
the breadmaker.
SALT
Salt adds to the taste of bread, but it is also important for the crust and
for rising (although salt can also stop the bread rising if it comes into
contact with yeast). Salt strengthens the gluten formation which shapes
bread.
Salt also ensures that the bread does not rise out of the basket and
then sinks before it is well-backed. It is possible to bake low-sodium or
salt-free bread, but the ingredients must be varied.