Crank’s
buns
750g
water
2,5 dl
graham wholemeal
4 dl (240 g)
wheat-flour
2,5 dl (150 g)
brown sugar
1 tsp
salt
1 tsp
dry yeast
2 tsp
Programme: Dough
(1,30 hours)
Place the ready dough on flour powdered table. Form the dough to 12 oval buns. Place them on an oven
plate. Allow to rise covered approx 30 minutes. Bake in middle of oven at 225°C for 8-10 minutes.
Strawberry jam
fresh strawberries
ca 500 g (ca 1 litre massed or thinly sliced)
jam sugar
3 dl
lemon
3 tbs fresh pressed or 1 tbs concentrated
Programme: Jam
(1,20 hours)
Mix all ingredients in the bowl before start. Pour the warm jam when ready, into clean small glass jars and
put the lid on whlie warm. Let cool and place in the fridge to set over night.
Raspberry jam
Frozen or fresh raspberries
500 g thawed, let them run off
jam sugar
3 dl
Programme: Jam
(1,20 hours)
Citrus marmalade
oranges
4-5 un-peeled = 6 dl (500 g) peeled and thinly sliced pieces
lemon
1 peeled and sliced thinly
jam sugar
3 dl
Programme: Jam
(1,20 hours)
Read the instructions under “Strawberry jam”.
Bread free of gluten
The bread can be diversified in taste and fibre-contents by adding some of the suggested extra ingredients.
Avoid timer-setting. Bread free of gluten is only recommended to bake in 750 g for best result. The recipes
are made for 750 g setting.
White tin loaf
750 g
water
4 dl
oil
2,5 tbs
Finax flour mix or italian flour mix
MixWells light base flour or light gluten-
and lactose free
8 dl
Or Semper mix with
milk or Semper fine mix
8,5 dl
salt
1 tsp (heaped)
dry yeast
1 tsp (heaped)
Programme: Normal and light setting
(3,00 hours)
The bred will be light at the top but will have nice colour around. If you bake at Medium you will have a nice
colour at the top but darker around. Extra ingredients: 2-3 tsp bread seasoning, 3-4 tbs sun flower seeds.
White tin bread with buchwheat
750 g
water
4 dl
oil
2,5 tbs
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