Recipes (Cont.)
(6) Rye bread
Ingredients 750g 1000g 1250g
Water 310 mL 390 mL 450 mL
Oil 1.5 tbsp 2 tbsp 2 tbsp
Rye Flour 350g 400g 450g
Wheat Flour 150g 200g 300g
Dried Yeast 1 tsp 1 tsp 1.5 tsp
Salt 1 tsp 2 tsp 2 tsp
Brown Sugar 1.5 tbsp 2 tbsp 2.5 tbsp
• Take the baking tin out of the bread maker and place the clean kneading
blades on the spindles inside the tin.
• Pour the measured quantity of tap water into the tin, then add the oil.
• Add the two types of flour.
• At one side of the our mount, make a little hole and add the yeast, close
the hole, then make another little hole at the opposite side for the salt.
• Add the sugar.
• Place the baking tin rmly in the appliance, making sure it clicks securely into
place. Fold down the handle, close the lid rmly and plug in the machine.
• Using the buttons on the control panel, make your program selection
(program 6, loaf size, crust colour). If you want to use the delayed start
timer, set the delay period now.
• Press the START/STOP button to start the program (or the timer countdown).
Do not open the lid during the baking process!
• At the end of the bread-making process the appliance will automatically
enter a keep warm cycle of approximately one hour – do not leave the
bread in the machine for longer.
• Press the START/STOP button, unplug the machine and carefully open
the lid. Use oven mitts to remove the baking tin from the appliance and to
remove the bread from the tin. Let it cool down on a wire rack.
• If the kneading blades are stuck in the bread, use the kneading blade
remover to remove them, but only do so after the bread has completely
cooled down.
• Slice the bread using a serrated-edge or electric knife. Enjoy!
Method
To Next Page
Loading...
