98
GW43-008_v02
CLASSIC RECIPES
Ready-made bread mixtures available
in shops can be especially used in the
appliance.
WHITE BREAD
BUTTERMILK BREAD
Ingredients
Water or milk
Margarine or butter
Salt
Sugar
Flour type 550
Dry yeast
300 ml
1 ½ tablespoon
1 teaspoon
1 tablespoon
540 g
1 teaspoon
Ingredients
Buttermilk
Margarine or butter
Salt
Sugar
Flour type 550
Dry yeast
300 ml
1 ½ tablespoon
1 teaspoon
2 tablespoons
540 g
1 teaspoon
Program: BASIC
Program: BASIC or FRENCH
NUT AND RAISIN BREAD
SUNFLOWER BREAD
7 GRAIN CEREAL BREAD
Ingredients
Water or milk
Margarine or butter
Salt
Sugar
Flour type 500
Dry yeast
Raisins
Crushed nuts
350 ml
1 ½ tablespoon
1 teaspoon
2 tablespoons
540 g
1 teaspoon
100 g
3 tablespoons
Ingredients
Water
Butter
Flour type 550
Sunflower seeds
Salt
Sugar
Dry yeast
350 ml
1 tablespoon
540 g
5 tablespoons
1 teaspoon
1 tablespoon
1 teaspoon
Ingredients
Water or milk
Margarine or butter
Salt
Sugar
Flour type 550
Whole wheat flour
7-grain flakes
Dry yeast
300 ml
1 ½ tablespoon
1 teaspoon
2 ½ tablespoon
240 g
240 g
60 g
1 teaspoon
Program: BASIC
Add raisins and nuts after the first acoustic
signal or after the first kneading cycle.
Program: BASIC
Tip: Sunflower seeds can be replaced with
pumpkin seeds. Toast the seeds in a frying
pan to give them a more intense flavor.
Program: WHOLE WHEAT
When using whole grains, soak them first.
ONION BREAD
WHOLE WHEAT BREAD
CHOCOLATE AND NUT BREAD
Ingredients
Water or milk
Margarine or butter
Salt
Sugar
Large, chopped onion
Flour type 550
Dry yeast
250 ml
1 tablespoon
1 teaspoon
2 tablespoons
1
540 g
1 teaspoon
Ingredients
Water or milk
Margarine or butter
Eggs
Salt
Sugar
Flour type 550
Whole wheat flour
Dry yeast
300 ml
1½ tablespoon
1
1 teaspoon
2 teaspoons
360 g
180 g
1 teaspoon
Ingredients
Water
Chocolate-nut
spread
Salt
Caster sugar
Flour type 500
Plain flour
Dry yeast
275 ml
90 ml
1½ teaspoons
1½ teaspoons
300 g
150 g
1½ teaspoon
Program: BASIC
Bake this bread immediately.
Program: WHOLE WHEAT
NOTE: While using the “DELAY TIMER”
program, add more water instead of eggs.
Program: FRENCH
NUT, ALMOND AND HONEY BREAD
FRENCH BAUGETTES
PIZZA DOUGH
Ingredients
Water
Butter
Salt
Sugar
Chopped nuts
Chopped almonds
Honey
Flour type 550
Dry yeast
300 ml
1 ½ tablespoon
1 teaspoon
1 teaspoon
1 tablespoon
1 tablespoon
1 tablespoon
540 g
1 teaspoon
Ingredients
Water
Honey
Salt
Sugar
Flour type 550
Dry yeast
300 ml
1 tablespoon
1 teaspoon
1 teaspoon
540 g
1 teaspoon
Ingredients
Water
Salt
Olive oil
Flour type 500
Sugar
Dry yeast
300 ml
¾
teaspoon
1 tablespoon
450 g
2 teaspoons
1 teaspoon
Program: BASIC
Program: DOUGH
Divide the dough when ready into 2-4 parts,
form long loaf shapes and leave them to rest
for about 30-40 minutes. Make a series of
diagonal cuts on the top surface and put the
bread to bake in the oven.
Program: DOUGH
After the kneading process, spread the
dough, form a round shape and leave to
rest for 10 minutes. Spread the sauce and
add the desired filling. Bake in the oven for
20 minutes.
The tables include examples of recipes and approximate amounts of ingredients. These information should not be treated as a cookery book.
While baking we encourage everyone to use their own recipes or these found in specialist literature, and stick to one’s likings.
Summary of Contents for 43Z011
Page 42: ...44 GW43 008_v02 Zelmer Zelmer 10 RU...
Page 45: ...47 GW43 008_v02 BAKE ONLY START STOP 3 13 14 15 16 25 C 25 C 10 30...
Page 50: ...52 GW43 008_v02 2 10 1 750 Mo 1 4 1 2 3 30 300 4 K PE...
Page 51: ...53 GW43 008_v02 Zelmer Zelmer 10 BG...
Page 54: ...56 GW43 008_v02 16 Mo 25 C 25 C 10 30 30 START STOP 1 30...
Page 58: ...60 GW43 008_v02 500 2 750 3 30 300 4...
Page 59: ...61 GW43 008_v02 Zelmer Zelmer 10 8 8 UA...
Page 62: ...64 GW43 008_v02 16 i 25 C 25 C a 10 i 30 i i 30 START STOP 1 30 i...
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