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Multigrain bread (550 g)
180 ml of water
240 g of household flour (light wheat
flour, spelt flour or wholemeal
flour)
80 g of grains (as you wish)
½ tsp. of salt
1 tsp. of dry yeast
1½ tbsp. of oil or butter
1 tbsp. of sugar
Multigrain bread (700 g)
220 ml of water
300 g of household flour (light wheat
flour, spelt flour or wholemeal flour)
100 g of grains (as you wish)
½ – 1 tsp. of salt
1½ tsp. of dry yeast
2 tbsp. of oil or butter
1 – 2 tbsp. of sugar
Wholemeal bread (550 g)
180 ml of water
320 g of household flour (wholemeal
flour)
½ tsp. of salt
1 tsp. of dry yeast
1½ tbsp. of oil or butter
1 tbsp. of sugar
Wholemeal bread (700 g)
220 ml of water
400 g of household flour (wholemeal
flour)
½ – 1 tsp. of salt
1½ tsp. of dry yeast
2 tbsp. of oil or butter
1 – 2 tbsp. of sugar
Gluten-free bread (550 g)
180 ml of water
160 g of gluten-free flour
160 g of corn flour
½ tsp. of salt
1 - 1½ tsp. of dry yeast
1½ tbsp. of oil or butter
1 tbsp. of sugar
Gluten-free bread (700 g)
220 ml of water
200 g of gluten-free flour
200 g of corn flour
½ – 1 tsp. of salt
1½ – 2 tsp. of dry yeast
2 tbsp. of oil or butter
1 – 2 tbsp. of sugar
Porridge
400 ml of water
60 g of oatflakes
L
This programme can also be
used to process other ingredients
such as wheat bran, seeds, beans
etc. to make porridge.
Sticky rice
275 ml of water
250 g of sticky rice
Yoghurt
600 ml of milk
60 ml of lactic acid bacteria (probiotic cul-
tures – available from pharmacies)
L
Instead of lactic acid bacteria,
you may alternatively also use
around 60 g of natural yoghurt as
it already contains these bacteria.
Marmalade
500 g of orange pulp
250 g of sugar
3 tbsp. of freshly squeezed lemon juice
1 tbsp. of concentrated lemon juice
L
Lots of other fruits are also suita-
ble for making marmalade or jams,
e.g. cherries, berries, apricots.
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