If the timer is programmed, ingredients such as milk, yoghurt, eggs, cheese etc, should not be
placed in the bread pan.
Ingredients
Dough liquids
Water
is good for white as well as dark meal breads.
Milk
gives bread a finer texture and a more soft crust. Use dry milk when using the timer function instead
of fresh milk, which easily gets sour at room temperature.
Junket or yoghurt
gives a somewhat sour taste and a fine texture. Long timing should not be used as these
products also may get sour at room temperature.
Oils and fats
Oil, margarine or butter
makes the bread more succulent, less crumbly and the bread will stay fresh
longer.
Use liquid margarine, margarine or butter, melted or room tempered. May be left out, if so wanted.
Sugar, syrup and honey
Accelerate the raising, give taste and colour to the bread. May be left out, if so wanted.
Flour
Wheat flour
can be used for all recipes and has excellent baking qualities.
Light bolted rye flour and sifted rye flour
are flour mixtures which do not have to be mixed with wheat
flour.
Darker and more coarse flour mixtures
such as bolted rye flour (dark and with 4 cereals), rye flour (fine
and coarse) and graham flour do not have the same ability to generate gluten, and therefore the bread will
not become as high as with other mixtures. These mixtures need to be mixed with wheat flour to obtain a
good result.
Salt
Has a positive effect on generating gluten, gives a more even structure and emphasizes the taste in the
bread. May be reduced to taste.
Bran, cereal and flakes
Add fibres to the bread. Substitute about 0.5 dl of the flour for white breads with oat or wheat bran, rye
flakes or crushed wheat or rye grains. Place the crushed grains in the dough liquid, so that they can soak
liquid during the timer time.
Raisins, almonds, seeds etc
Adds taste to the bread. A too big portion may retard rising. Preferably to be added during the second
kneading after the beep.
Spices
Added for the taste, most common are anise, fennel, cumin and crushed bitter orange peel. Also try
oregano or sweet basil.
Yeast
In most cases dry yeast should be used. The raising power quickly deteriorates when the packet has been
opened. Therefore, fold up the packet carefully, and keep it in the refrigerator. For the quick programme
the portion of yeast should be doubled in order for the rising to start in time (fresh yeast can be used with
programmes which are started right away. Use approx. 25 gr. for 2.5 dl liquid).
Tips for a successful result
•
Check that the kneading bar and the baking pan are mounted correct.
•
Use room tempered ingredients 18-21
0
C.
If room temperature is exceeding 25
0
C, ingredients
should be cold, and timer function should be avoided.
•
Do not use old ingredients, and be careful to measure the correct portion,
preferably use kitchen
scale when measuring.
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