BREAD MAKER
SBR 930 SS
EN
EN 12
Revision 11/2008
RECIPES
Warning:
Proportional volumes and weights of each ingredient mentioned below should be taken as guidance or
reference. The fi nal baking results depend on many factors.
• Water hardness (soft water makes the dough rise quicker)
• Air humidity in your kitchen (if the humidity is high, lower the water volume by 1 - 2 spoons)
• Level above the sea (above 750 metres above the sea level, the dough raises quicker)
• Consistence
of
ingredients.
Due to the reasons above, we recommend to modify the recipe according to the actual conditions.
Tip:
If you do not wish to follow the recipe, you may purchase ready to bake mixes in food stores. When using
ready to bake mixtures, follow the manual on the bag carefully. But keep in mind that even these ready to
bake mixes sometimes require yeast as an additional ingredient.
Bread baking recipes
Fine Graham bread
Ingredients:
350 ml of water
3 tablespoons of oil
2 teaspoons of salt
1 teaspoon of caraway
1 tablespoon of powder milk
300 g of fi ne bread fl our
100 g of wheat fl our
100 g of wheat (graham) fl our
1 teaspoon of dry yeast or 1/4 of cube of fresh yeast
Bread maker setting:
BASIC programme, size 900 g / crust LIGHT
White caraway bread
Ingredients:
300 ml of water
2 teaspoons of sugar
2 teaspoons of salt
1 teaspoon of caraway
500 g of fi ne bread fl our
1 teaspoon of dry yeast or 1/4 of cube of fresh yeast
Bread maker setting:
BASIC programme, size 900 g / crust MEDIUM
Yogurt bread
Ingredients:
150 ml of white yogurt
1 tablespoon of oil
200 ml of water
2 teaspoons of sugar
2.5 tablespoon of salt
300 g of semi-rough wheat fl our
100 g of wheat bread fl our
100 g of rye bread fl our
1 teaspoon of dry yeast or 1/4 of cube of fresh yeast
add one teaspoon of each type of seed after the beep sounds sesame, fl axseed, caraway, pumpkin, squash, etc.
Bread maker setting:
BASIC programme, size 900 g / crust MEDIUM
