28
29
Recipes
Pannettone
Menu ‘11’ (3hr 30min)
(OZ)
(NZ)
Dry yeast
1
3
⁄
4
tsp
Bread flour
400
g
Sugar
4 tbsp
Salt
1 tsp
Butter (Cut into 2 cm cubes and keep in
fridge)
50
g
Egg, medium (beaten)
2 (100
g
)
Milk
200 mL
*Additional Butter
(Cut into 1–2 cm cubes
and keep in fridge)
70
g
*Orange Peel; Chopped Finely
50
g
*Brown Saltana
50
g
*Dryed Black Currant
50
g
Surebake yeast
6 tsp
White flour
400
g
Sugar
3 tbsp
Salt
1 tsp
Butter (Cut into 2 cm cubes and keep in
fridge)
50
g
Egg, medium (beaten)
2 (100
g
)
Milk powder
2 tbsp
Water
180 mL
* Additional Butter
(Cut into 1–2 cm cubes
and keep in fridge)
70
g
*Orange Peel; Chopped Finely
50
g
*Brown Saltana
50
g
*Dryed Black Currant
50
g
t
For addition of ingredients with*, follow programming instructions on P. 15.
Spelt White Bread
Menu ‘13’ (4hr 30min)
(OZ)
(NZ)
M
L
XL
Dry yeast
1
1
⁄
4
tsp
1
1
⁄
2
tsp
1
3
⁄
4
tsp
Spelt White Flour
400
g
500
g
600
g
Sugar
1
1
⁄
2
tsp
2 tsp
2 tsp
Salt
1
1
⁄
4
tsp
1
1
⁄
2
tsp
1
3
⁄
4
tsp
Butter
10
g
20
g
25
g
Water
250 mL
310 mL
360 mL
M
L
XL
Surebake yeast
3 tsp
4 tsp
4
1
⁄
2
tsp
Spelt White Flour
400
g
500
g
600
g
Sugar
1
1
⁄
2
tsp
2 tsp
2 tsp
Salt
1
1
⁄
4
tsp
1
1
⁄
2
tsp
1
3
⁄
4
tsp
Butter
5
g
10
g
10
g
Water
250 mL
310 mL
360 mL
Whole Spelt Bread
Menu ‘13’ (4hr 30min)
(NZ)
M
L
XL
Surebake yeast
3 tsp
4 tsp
4
1
⁄
2
tsp
Spelt Wholegrain Flour 200
g
250
g
300
g
Spelt White Flour
200
g
250
g
300
g
Sugar
1
1
⁄
2
tsp
2 tsp
2 tsp
Salt
1
1
⁄
4
tsp
1
1
⁄
2
tsp
1
3
⁄
4
tsp
butter
5
g
10
g
10
g
Water
260 mL
320 mL
360 mL
Rye and Spelt
Menu ‘14’ (4hr 30min)
(OZ)
(NZ)
M
L
XL
Dry yeast
1
1
⁄
4
tsp
1
1
⁄
2
tsp
1
3
⁄
4
tsp
Spelt White Flour
275
g
350
g
425
g
Rye Flour
125
g
150
g
175
g
Sugar
1
1
⁄
2
tsp
2 tsp
2 tsp
Salt
1
1
⁄
4
tsp
1
1
⁄
2
tsp
1
3
⁄
4
tsp
Butter
5
g
10
g
10
g
Plain Yogurt
120
g
150
g
180
g
Water
140 mL
180 mL
200 mL
M
L
XL
Surebake yeast
3 tsp
4 tsp
4
1
⁄
2
tsp
Spelt White Flour
275
g
350
g
425
g
Rye Flour
125
g
150
g
175
g
Sugar
1
1
⁄
2
tsp
2 tsp
2 tsp
Salt
1
1
⁄
4
tsp
1
1
⁄
2
tsp
1
3
⁄
4
tsp
Butter
5
g
10
g
10
g
Plain Yogurt
120
g
150
g
180
g
Water
130 mL
170 mL
190 mL
[13 Speciality]
[14 Speciality Raisin]
[01 Basic]
[12 Gluten Free]
(gluten free bread mix /
wheat free bread mix)
: Timer cannot be used
The raisin nut dispenser does
not operate on the
Gluten Free
program.
Put any additional ingredients
directly into the bread pan at
the start.
You can bake gluten free cakes
following our recipes on P. 39 by
substituting gluten free plain flour
for standard plain flour. If self-
raising flour is required also add
1 tsp of gluten free baking
powder.
You can purchase
gluten free
bread mix at:
•Pharmacies
•Health food shops
•Major supermarkets
Note
Making
gluten free bread is very
different from the normal way
of producing bread in the bread
maker. Please read through the
guidelines on the right.
Please consult flour
manufacturers for detailed
information.
As a result of consistency some
flour may remain on the sides of
the loaf, but this is normal.
Gluten Free Recipes
Before making
gluten free bread
Consult your doctor and follow the guidelines below!
If you make
gluten free bread as part of dietary therapy, it is important that you avoid cross-
contamination with flour that does contain
gluten.
Please take particular care when washing the bread pan and the kneading blade, etc.
It is made differently to other types of bread!
The order of putting in ingredients is
different
Please put in the ingredients in the following
order so that the
gluten free bread mix is well
mixed. (The wrong order may result in poor
rising)
Water, salt, fat
gluten free bread mix
dry yeast
The outcome differs depending on the
type of flour
The recipes below have been developed
with particular types of bread mix, and so the
final outcome may differ depending on the
actual bread mix used. (There may be greater
variation with wheat free bread mixes.)
If kneading blade becomes embedded in
bread
Due to their consistency, the kneading blade
will often become embedded in Gluten and
Wheat Free Bread loaves. Wait for the loaf
to cool (to avoid burning your hands), before
removing the blade by pressing on the base of
the loaf and manipulating it out gently to avoid
damaging the loaf.
Consume within two days
Store your finished bread in a cool, dry place,
and consume within two days. If you cannot
finish it all in time, cut it into pieces, place in a
freezer bag and into the freezer.
Wheat and gluten free bread
Menu ‘12’ (2hr)
(OZ)
Wheat and gluten free bread
Menu ‘12’-‘Dark’ Crust (2hr)
(NZ)
Water (chilled)
450 mL
Vegetable oil
3 tbsp
ORGRAN Easy Bake bread mix
450
g
Water
430 mL
Vegetable oil
60 mL
Healtheries Simple Bread Mix
500
g
ACTIVE YEAST (gluten free yeast)
1
3
⁄
4
tsp
• Turn to P. 21 for yeast.
For more information on ORGRAN’s gluten free
bread mixes, please contact the address below:
NATURAL FOODS
Division of Roma Food Products, 47-53 Aster Avenue,
Carrum Downs, Victoria 3201
Bread Recipes
