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24
25
Dough Recipes
BASIC DOUGH
select menu ‘16’ (SD-2500: ‘15’)
teaspoons of dry yeast
1
strong white bread flour, type 550
500
g
teaspoons of salt
1
1
⁄
2
tablespoons of sugar
1
1
⁄
2
butter
30
g
water
310 mL
BASIC RAISIN DOUGH
select menu ‘17’ (SD-2500: ‘16’)
teaspoons of dry yeast
1
strong white bread flour, type 550
500
g
teaspoons of salt
1
1
⁄
2
tablespoons of sugar
1
1
⁄
2
butter
30
g
water
310 mL
addition (place in raisin nut dispenser):
raisin
100
g
FRENCH DOUGH
select menu ‘21’ (SD-2500: ‘19’)
teaspoons of dry yeast
3
⁄
4
strong white bread flour, type 550
300
g
teaspoons of salt
1
butter
20
g
water
180 mL
WHOLE WHEAT DOUGH
select menu ‘18’ (SD-2500: ‘17’)
teaspoons of dry yeast
1
1
⁄
2
strong whole wheat bread flour
500
g
teaspoons of salt
2
tablespoons of sugar
1
1
⁄
2
butter
30
g
water
340 mL
WHOLE WHEAT RAISIN DOUGH
select menu ‘19’ (SD-2500: ‘18’)
teaspoons of dry yeast
1
1
⁄
2
strong whole wheat bread flour
500
g
teaspoons of salt
2
tablespoons of sugar
1
1
⁄
2
butter
30
g
water
340 mL
addition (place in raisin nut dispenser):
raisin
100
g
PIZZA DOUGH
select menu ‘22’ (SD-2500: ‘20’)
teaspoons of dry yeast
strong white bread flour, type 550
teaspoons of salt
tablespoons of plant oil
water
BRIOCHE DOUGH (CHOCOLATE CHIP BRIOCHE ROLL)
; for 12 rolls
select menu ‘23’ (SD-2500: ‘21’)
teaspoons of dry yeast
1
1
⁄
2
strong white bread flour,
type 550
400
g
tablespoons of sugar
4
teaspoons of salt
1
butter (cut into 2cm cubes and
keep in fridge)
70
g
egg (beaten) ;medium
3 (150
g
)
milk
90 mL
tablespoons of rum (dark)
1
additional butter
(cut into 1-2cm cubes and keep
in fridge)
50
g
chocolate bits*
120
g
* After removed dough, sprinkle the chocolate bits and fold the bottom one third up
and the top one third down. Then fold it in half.
SPELT TABLE ROLL
; for 8 rolls
select menu ‘24’ (SD-2500: ‘22’)
teaspoons of dry yeast
1
1
⁄
4
spelt white flour
500
g
teaspoons of sugar
1
1
⁄
2
teaspoons of salt
1
1
⁄
2
butter
10
g
water
310 mL
Cake Recipe
CHERRY & MARZIPAN CAKE
select menu ‘15’ (SD-2500: ‘14’)
golden caster sugar
50
g
butter
175
g
eggs
3
self-raising flour
225
g
glace cherries, chopped
100
g
marzipan, grated
75
g
milk
60 mL
toasted, flaked almonds
15
g
Bread Recipes
SPELT WHITE BREAD
select menu ‘13’ (SD-2500: ‘12’)
M
L
XL
teaspoons of
dry yeast
1
1
1
⁄
4
1
1
⁄
2
spelt white flour
400
g
500
g
600
g
teaspoons of sugar
1
1
⁄
2
2
2
teaspoons of salt
1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter
5
g
10
g
10
g
water
260 mL
340 mL
400 mL
WHOLE SPELT BREAD
select menu ‘13’ (SD-2500: ‘12’)
M
L
XL
teaspoons of
dry yeast
1
1
1
⁄
4
1
1
⁄
2
spelt wholegrain flour
200
g
250
g
300
g
spelt white flour
200
g
250
g
300
g
teaspoons of sugar
1
1
⁄
2
2
2
teaspoons of salt
1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
tablespoons of oil
2
3
3
water
250 mL
320 mL
380 mL
RYE AND SPELT (forbid delay timer)
select menu ‘13’ (SD-2500: ‘12’)
M
L
XL
teaspoons of
dry yeast
1
1
1
⁄
4
1
1
⁄
2
spelt white flour
275
g
350
g
425
g
rye flour
125
g
150
g
175
g
teaspoons of sugar
1
1
⁄
2
2
2
teaspoons of salt
1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter
5
g
10
g
10
g
plain yogult
120
g
150
g
180
g
water
180 mL
230 mL
270 mL
SEEDED BUCKWHEAT AND SPELT
select menu ‘13’ (SD-2500: ‘12’)
M
L
XL
teaspoons of
dry yeast
1
1
1
⁄
4
1
1
⁄
2
spelt white flour
320
g
400
g
480
g
buckwheat flour
80
g
100
g
120
g
teaspoons of honey
1
1
1
1
⁄
2
teaspoons of salt
1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
tablespoons of
sesami seed
1
1
⁄
2
2
2
1
⁄
2
tablespoons of linseed 1
1
⁄
2
2
2
tablespoons of
poppy seed
1
1
⁄
2
2
2
1
⁄
2
tablespoons of oil
2
3
3
water
250 mL
320 mL
380 mL
RICE AND SPELT WITH PINE NUT AND FRIED ONION
select menu ‘14’ (SD-2500: ‘13’)
M
L
XL
teaspoons of
dry yeast
1
1
1
⁄
4
1
1
⁄
2
spelt white flour
320
g
400
g
480
g
brown rice flour
80
g
100
g
120
g
teaspoons of sugar
1
1
⁄
2
2
2
teaspoons of salt
1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter
5
g
10
g
10
g
water
260 mL
340 mL
400 mL
addition (place in
raisin nut dispenser):
pine nut
tablespoons of
fried onion
40
g
3
50
g
4
60
g
5
LEMON AND POPPY SEED SPELT
select menu ‘13’ (SD-2500: ‘12’)
M
L
XL
teaspoons of
dry yeast
1
1
1
⁄
4
1
1
⁄
2
spelt white flour
400
g
500
g
600
g
teaspoons of sugar
1
1
⁄
2
2
2
teaspoons of salt
1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter
5
g
10
g
10
g
grated zest from
lemon
1
1
1
lemon juice
20 mL
20 mL
30 mL
tablespoons of
poppy seed
2
3
3
water
250 mL
330 mL
380 mL
FRUITY SPELT
select menu ‘14’ (SD-2500: ‘13’)
M
L
XL
teaspoons of
dry yeast
1
1
1
⁄
4
1
1
⁄
2
spelt white flour
400
g
500
g
600
g
teaspoons of sugar
1
1
⁄
2
2
2
teaspoons of salt
1
1
⁄
4
1
1
⁄
2
1
3
⁄
4
butter
5
g
10
g
10
g
teaspoons of
mixed spice
2
2
1
⁄
2
3
water
270 mL
350 mL
400 mL
addition (place in
raisin nut dispenser):
mixed dried fruits
100
g
125
g
150
g