Unold 68616, Instructions For Use Manual

Page: 52 / 192

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Nut bread
Step I
Water 480 ml
Vegetable oil 10 g
Nut bread baking mix 500 g
Dry yeast 4 g
Program: BASIS
Tip: Add oil seeds or chopped nuts to the dispenser
in the lid of the breadmaker. This will make the bread
even heartier.
White bread
Stufe I
Lukewarm water 400 ml
Butter 20 g
White bread baking
mix
500 g
Dry yeast 4 g
Program: BASIS
Tip: With the Dough program you can also make dough
for pizza with the white bread mix. Instead of the
butter, use 40 g vegetable oil and 380 ml water. Bake
the pizza with toppings for about 20 minutes at 200
°C.
Dough for rolls can also be made with the white bread
mix. Simply put the dough in greased muffin pans.
Brush the top with melted butter and let rise another
20 minutes. Preheat oven to 200 °C and bake about
20 minutes.
Chestnut bread
Step I
Lukewarm water 450 ml
Vegetable oil 20 g
Chestnut bread
baking mix
500 g
Dry yeast 5 g
Program: BASIS
ƒ
After about eight minutes of kneading, loosen the flour or dough from the edge of the baking pan with a silicone
dough scraper. You can loosen the edge of the dough from the baking pan again when the remaining time is 1:15
for better results.
For persons who suffer from grain allergies or who have to follow strict diets, we have tested various flour mixes made
with cornstarch, rice starch or potato starch in the Backmeister
®
with very good results. When using baking mixes, please
follow the instructions on the package.
We have achieved good results with products from the Schär company and Hammermühle Diät GmbH. If you have que-
stions about gluten-free products or intolerabilities, please contact these companies directly:
Hotline Fa. Schär
Deutschland
Tel. 08 00/1 81 35 37
Österreich Tel. 08 00/29 17 28
Hotline Hammermühle
Deutschland
Tel. 0 63 21/9 58 90
The necessary ingredients can be purchased in health food stores. Hammermühle products can be ordered directly from
the manufacturer at the above number. All flour types listed are suitable for cakes and breads for special diets necessita-
ted by affliction with sprue. Breads baked in the Backmeister
®
are also relatively compact when the quantity of yeast or
cream of tartar is increased.ie Brote, die im Backmeister
®
gebacken wurden, relativ fest.
Add the ingredients to the baking pan. Select the following programs:
ƒ
“BASIS” dark for a darker crust, “SCHNELL” dark for a lighter crust
ƒ
for preparing dough not to be baked in the breadmaker: “TEIG” program
ƒ
for preparing bread with baking powder or cream of tartar as the raising agent: “BAKING POWDER” program