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42
GLUTEN FREE GRAIN BREAD
INGREDIENTS
1KG
water
530ml
Oil
80ml
Eggs
3 large
White vinegar
1 teaspoon
White rice flour
300g
Brown rice flour
150g
Besan or soy flour
70g
Arrowroot
150g
Organ Gluten Substitute
1 tablespoon
Xanthan gum
2 teaspoons
White sugar
3 teaspoons
Salt
1 ½ teaspoons
Linseed
2 tablespoons
Quinoa
2 tablespoons
Chia
2 tablespoons
Yeast: Active Dry
3 teaspoons
METHOD
1. Place first 4 ingredients into baking pan in
order listed.
2. Combine remaining ingredients in a large
bowl; mix well then transfer into baking pan
wipe any spills from outside of the pan.
3. Place bread pan into the bread maker and
close the lid.
4. When the beeper alerts you that the fruit
and nut dispenser has dispensed open lid –
DO NOT turn breadmaker off or pause; use
a plastic spatula and carefully scrape down
sides of tin, mix in the same direction as
the blade turning until ingredients are well
combined, replace lid and continue with
cycle.
NOTE
Batter should resemble a thick batter. If
necessary add 1–2 tablespoons of rice flour or
water.
5. Leave to cool in bread pan for 5 minutes
before turning out onto a wire rack
to cool.
CHOCOLATE AND SOUR CHERRY
INGREDIENTS
1KG
Luke warm water
400ml
Oil
60ml
Eggs
3
White vinegar
1 teaspoon
White rice flour
375g
Brown rice flour
150g
Xanthan gum
1 tablespoon
Cocoa powder
30g
Soft brown sugar
100g
Soy milk or skim milk powder
¼ cup
Salt
1 teaspoon
Yeast: Active Dry
2 teaspoons
Dark choc, chopped
100g
Sour cherries, drained
100g
METHOD
1. Place first 4 ingredients into baking pan in
order listed.
2. Combine remaining ingredients in a large
bowl; mix well then transfer into baking pan
wipe any spills from outside of the pan.
3. Place bread pan into the bread maker and
close the lid.
4. When the beeper alerts you that the fruit
and nut dispenser has dispensed open lid –
DO NOT turn breadmaker off or pause; use
a plastic spatula and carefully scrape down
sides of tin, mix in the same direction as
the blade turning until ingredients are well
combined, replace lid and continue with
cycle.
NOTE
Batter should resemble a thick batter. If
necessary add 1–2 tablespoons of rice flour or
water.
5. Leave to cool in bread pan for 5 minutes
before turning out onto a wire rack
to cool.
Содержание BBM100
Страница 1: ...the Baker s Oven Instruction Book BBM100...