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QUEsTIONs aND aNsWERs REGaRDING RECIPEs
Comments on recipes
1. Ingredients
Since each ingredient plays a specific role for successfully baking bread, measuring is just as important
as the order in which ingredients are added.
• The most important ingredients such as liquid, flour, salt, sugar and yeast (either dry or fresh can be
used) affects the successful result of dough preparation and bread making. Always use the correct
amount in the correct ratio.
• Use warm ingredients if the dough shall prepared immediately. If you wish to set the program
phase time function, cold ingredients are recommended to avoid yeast from rising prematurely.
• Margarine, butter and milk affect the taste and smell of bread.
• To achieve a lighter and thinner crust, the amount of sugar can be reduced by 20% without
affecting the successful baking result. If you prefer a softer and lighter crust, replace sugar with
honey.
• If you wish to add cereal grains, leave them to be filled with water overnight. Reduce the amount
of flour and liquids (by up to 1/5). Yeast is essential for rye flour.
• If you wish to have an especially light bread, rich on nutriments for stimulating the function of
intestines, add wheat oats to the dough. The respective dose is 1 tablespoon per 500 g of flour
and increase the amount of liquid by 1 tablespoon.
2. adapting doses
If the doses need to be increased or reduced, ensure that the ratios listed in the original recipes is
respected. To achieve perfect results, follow the below listed basic rules for adapting ingredient doses:
• Liquids/flour: The dough shall be soft (but not too soft) and easily kneaded, without becoming
fibrous. A sphere should be made by light kneading. This, however, is not the case with heavy
dough such as dough made from whole grain rye or cereal bread. Check the dough 5 minutes after
the first kneading phase. If the dough is too moist, adding small doses of flour will achieve the
proper consistency. If the dough is too dry, add water by the spoon during the kneading process.
• Substituting liquids: When using ingredients, prescribed by the recipe, containing liquids (for
example, curd, yoghurt etc.), the amount of liquids should be reduced to the assumed overall
amount. If you are using eggs, you must beat them in the measuring cup and add additional
liquids to reach the overall amount. Dough will rise quicker at higher altitudes (above 750 m
above sea level). In this case, the amount of yeast can be lowered by 1/4 to 1/2 of a teaspoon to
proportionately reduce its raising. The same applies for soft water.
3. adding and measuring ingredients and amounts
• Always add liquids first, yeast last. To slow down the yeasting process (particularly when using the
timing function), avoid the yeast from coming into contact with liquid.
• Always use the same unit of measures for measuring. Weights in grams shall always be measured
precisely.
• For millilitres, you can use the included measuring cup, which has a scale from 50 to 300 ml.
• Fruit, nut or cereal ingredients: If you wish to add further ingredients, you can do so through
special programs after the sound goes off. If you add the ingredients too early, they will be crushed
during the kneading process.
4. Weight and volume of bread
• Small differences can come up for precise weight information. The actual weight of the bread
depends highly on the moistness during the preparation phase.
• All breads with a significant portion of wheat achieves great volume and reaches over the edge of
the container after the final yeasting phase for the greatest weight class. The bread, however, will
not spill. The portion of bread outside the form will turn brown easier compared to the bread inside
the form.
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