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)
MLXL
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
MLXL
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)
MLXL
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)
MLXL
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
MLXL
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
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