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• Liquids/flour: The dough ought to be soft (not too soft) and easy to
knead without becoming stringy. A ball can be obtained by kneading
it lightly. This is not the case with heavy dough like rye wholewheat
or cereal bread. Check the dough five minutes after the first knead-
ing. If it is too moist, add some flour until the dough has reached the
right consistency. If the dough is too dry add a spoonful of water at a
time during the kneading.
• Replacing liquids: When using ingredients containing liquids in a
recipe (e.g. curd cheese, yogurt, etc.) the required amount of liquid
must be reduced. When using eggs beat them in the measuring
beaker and fill it up with the other required liquids to the envisaged
amount.
If you are living in a place located at a high altitude (more than 750 m
above sea level) the dough rises faster. The yeast can be reduced in
these cases by ¼ to ½ teaspoon to proportionally reduce its rising. The
same is true of places with particularly soft water.
3. Add and Measure Ingredients and Quantities
• Always put in first the liquid and the yeast at the end. To avoid that
the yeast acts too fast (in particular when using the timing function),
contact between the yeast and the liquid must be avoided.
• When measuring use the same measuring units, that is to say use
either the measuring spoon supplied with the bread maker, or a
spoon used in your home when the recipes require doses measured
in tablespoons and teaspoons.
• The measures in grams must be weighed precisely.
• For the milliliter indications you can use the supplied measuring cup,
which has a graduated scale of 50 ml - 250 ml.
The abbreviations in the recipes mean:
tbs
= level tablespoonful (or large measuring spoon)
tsp
= level teaspoonful (or small measuring spoon)
g
= grams
ml
= milliliter
Packet
= 7 g dry yeast for 500 g of flour – corresponds
to 20 g of fresh yeast
• Fruit, nuts or cereal ingredients. If you want to add further ingredi-
ents, you may do so after the 10 buzzer sounds of the respective
programs. If you add the ingredients too early, they will be crushed
during the kneading.
4. Recipes for the Bread Maker
The following recipes are for various bread sizes. In some programs a
difference is made in weight. We recommend you to use Level I (ULTRA
SCHNELL I) for a bread loaf of approx. 750 g and Level II (ULTRA
SCHNELL II) for a bread loaf of approx. 1000 g.
CAUTION:
• Adjust the recipes to the appropriate weight.
• Ensure that the weight of the ingredients does not exceed 750g in
level I or 1000g in level II.
5. Bread Weights and Volumes
• In the following recipes you will find exact indications regarding the
bread weight. You will see that the weight of pure white bread is less
than that of wholewheat bread. This depends on the fact that white
flour rises more and hence limits need to be posed.
• Despite the precise weight indications there may be slight differ-
ences. The actual bread weight depends much on the humidity of
the room at the time of preparation.
• All breads with a substantial portion of wheat reach a large volume
and exceed the baking tin edge after the last rising in case of the
higher weight level. But the bread does not spill over. The part of the
bread outside the tin is more easily browned compared to the bread
in the tin.
• When the SCHNELL or ULTRA SCHNELL program is suggested for
SÜSSES BROT, you can use the ingredients in smaller quantities to
make lighter bread.
6. Baking Results
• The baking result depends on the on-site conditions (soft water -
high humidity - high altitude - consistency of the ingredients, etc.).
Therefore, the recipe indications are reference points, which can be
adjusted. If one recipe or another dose not work out straight the first
time, do not be discouraged. Try to find the cause and try it again by
varying the proportions.
• If the bread is too pale after baking, you can leave it to brown with
the baking program.
Classic Bread Recipes
Classic White Bread
Ingredients
Water or milk
300 ml
Margarine/butter
1 ½ tbs
Salt
1 tsp
Sugar
1 tbs
Flour type 550
540 g
Dry yeast
1 packet
Program “NORMAL”
Nut & Raisin Bread
Ingredients
Water or milk
350 ml
Margarine/butter
1 ½ tbs
Salt
1 tsp
Sugar
2 tbs
Flour type 405
540 g
Dry yeast
1 packet
Raisins
85 g
Crushed walnuts
3 tbs
Program “NORMAL”
Add raisins and nuts after the first kneading (indicated by the 10 buzzer
sounds).
Wholewheat Bread
Ingredients
Water
300 ml
Margarine/butter
1 ½ tbs
Egg
1
Salt
1 tsp
Sugar
2 tsp
Flour type 1050
360 g
Wholewheat flour
180 g
Dry yeast
1 packet
Program “VOLLKORN”
When using the timer function to delay the program start, add some
more water instead of using eggs.
