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Recipes
Sunflower & Kibblewheat Rolls
Menu ‘18’ (3hr 15min)
(OZ)
Dry yeast 2 tsp
Bread flour 225 g
Whole wheat flour 225 g
Salt 1 tsp
Powdered milk 2 tbsp
Butter 25 g
Sugar 1 tsp
Sunflower seeds
1
⁄4 cup
Kibbled wheat
1
⁄4 cup
Water 300 mL
Bread improver, optional
1
⁄4 tsp
(NZ)
Surebake yeast 4 tsp
White flour 225 g
Wholemeal flour 225 g
Salt 1 tsp
Milk powder 2 tbsp
Butter 2 tbsp
Sugar 1 tsp
Sunflower seeds
1
⁄4 cup
Kibbled wheat
1
⁄4 cup
Water 300 mL
Method:
Divide the dough into 12-16 equal portions.
1
Shape into smooth balls and place on a lightly greased
baking tray. Cover and leave to rise in a warm place (30-
35°C) for 40-60 minutes or until doubled in size.
Brush the tops with beaten egg, then sprinkle with seeds.
2
Bake in a preheated 200°C oven for 20-30 minutes or until
3
golden brown.
Rye & White Rolls
Stage 1 Culture : Menu ‘22’ (45min)
(OZ)
Dry yeast 1 tsp
Bread flour 75 g
Rye flour 150 g
Water 200 mL
(NZ)
Surebake yeast 2 tsp
White flour 75 g
Rye flour 150 g
Water 200 mL
Stage 2 : Menu ‘20’ (2hr)
(OZ)
Dry yeast 1
1
⁄4 tsp
Rye flour 150 g
Bread flour 100 g
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 60 mL
(NZ)
Surebake yeast 3 tsp
Rye flour 150 g
White flour 100 g
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 60 mL
Method:
Put all culture ingredients in the bread pan and select menu
1
22.
• Use kneading blade (rye bread).
Turn off at the stop pad after 15 minutes.
2
(12 hours later)
Add all ingredients listed in stage 2 and select menu 20.
3
Divide dough into 12-15 pieces and shape into rolls.
4
Place on a greased baking tray and sprinkle with flour.
5
Leave to rise in a warm place (30-35˚C) for 25-35 minutes or
until doubled in size.
Glaze with oil and bake in a preheated oven at 220˚C for
6
10-15 minutes or until golden brown.
French Bread
Menu ‘21’ (3hr 35min)
(OZ)
Dry yeast 2 tsp
Bread flour 475 g
Salt 2 tsp
Butter 10 g
Sugar 2 tsp
Water 290 mL
(NZ)
Surebake yeast 3 tsp
White flour 450 g
Salt 1 tsp
Butter 1 tsp
Water 280 mL
Method:
Let the dough rest in a greased bowl for 20-30 minutes.
1
Knead dough on a lightly floured surface until it becomes
2
elastic and springs back when touched.
Divide the dough into 2 balls. Cover and let rest in a warm
3
place for 20 minutes.
Shape each ball into a flat rectangle. Roll up tightly from long
4
side; seal well. Taper ends.
Place on a greased baking tray. With a sharp knife, make
5
3 or 4 diagonal cuts about
1
⁄2 cm deep across top of the
loaves. Cover and leave to rise in a warm place (30-35˚C)
for 40-50 minutes until almost doubled in size.
Brush with beaten egg white, sprinkle with poppy seeds.
6
Bake in a preheated 200°C oven for 25-30 minutes or until
7
golden brown.
Brioche Dough (Chocolate Chip Brioche Roll)
; for 12 rolls
Menu ‘23’ (1hr 50min)
(OZ)
Dry yeast
1
3
⁄4
tsp
Bread flour 400 g
Sugar 4 tbsp
Salt 1
1
⁄2 tsp
Butter (Cut into 2 cm cubes and keep in
fridge)
70 g
Egg (beaten) 3 (150 g)
Milk 90 mL
Rum (dark) 15 mL (1 tbsp)
Additional Butter* (Cut into 1–2 cm cubes
and keep in fridge)
50 g
(NZ)
Surebake yeast
5
tsp
White flour 400 g
Sugar 3 tbsp
Salt 1
1
⁄2 tsp
Butter (Cut into 2 cm cubes and keep in
fridge)
70 g
Egg (beaten) 3 (150 g)
Milk 90 mL
Rum (dark) 15 mL (1 tbsp)
Additional Butter* (Cut into 1–2 cm cubes
and keep in fridge)
50 g
Optional Ingredients
Chocolate chips 120 g
•
For addition of ingredients with*, follow programming instructions on P. 17.
Method:
Press the dough lightly to remove the gas.
1
Shape it round and wrap it with plastic wrap. Then rest it in
2
the refrigerator for 20 minutes.
When you like to add chocolate chips, follow below
instructions. (Optional)
•
Roll the dough to 25 × 30 cm (10’’×12’’)
•
Sprinkle chocolate chips and fold the bottom one third
up and the top one third down. Then fold it in half.
•
Rest the dough in the room temperature for 10 minutes
again. (Do not dry it .)
Press the dough lightly to remove the gas again, and divide
3
it into 12 rolls.
Rest the dough in the room temperature for 10-15 minutes.
4
(Do not dry it out.)
Shape the dough and place them on a greased baking tray
5
and allow to prove at 35˚C for 30-40 minutes.
Glaze and bake in oven at 180
6
˚C for 15-20 minutes.
Dough Recipes
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