[13 Brioche]
Basic Brioche
Menu ‘13’ (3hr 30min)
Yeast 1
1
⁄4 tsp
Strong White Bread Flour 400 g (14 oz)
Sugar 4 tbsp
Salt 1 tsp
Skimmed Milk 2 tbsp
Butter (Cut into 2 cm cubes and keep
in fridge)
50 g (2 oz)
Water 180 mL
Egg, medium (beaten) 2 (100 g)
* Additional Butter (Cut into 1–2 cm
cubes and keep in fridge)
70 g (3 oz)
•
For addition of ingredients with*, follow programming
instructions on P. 15.
Panettone
Menu ‘13’ (3hr 30min)
Yeast 1
1
⁄2 tsp
Strong White Bread Flour 400 g (14 oz)
Sugar 4
1
⁄2 tbsp
Salt 1 tsp
Butter (Cut into 2 cm cubes and keep
in fridge)
50 g (2 oz)
Egg, medium (beaten) 2 (100 g)
Milk 200 mL
* Additional Butter (Cut into 1–2 cm
cubes and keep in fridge)
70 g (3 oz)
* Candied Orange Peel ; finely chopped 50 g (2 oz)
*Sultanas 50 g (2 oz)
*Currants 50 g (2 oz)
•
For addition of ingredients with*, follow programming
instructions on P. 15.
[15 Speciality]
[16 Speciality Raisin]
Spelt White Bread
Menu ‘15’ (4hr 30min)
M L XL
Yeast 1 tsp
1
1
⁄4
tsp
1
1
⁄2
tsp
Spelt White Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
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 (
1
⁄5 oz) 10 g (
2
⁄5 oz) 10 g (
2
⁄5 oz)
Water 260 mL 340 mL 400 mL
Whole Spelt Bread
Menu ‘15’ (4hr 30min)
M L XL
Yeast 1 tsp
1
1
⁄4
tsp
1
1
⁄2
tsp
Spelt Wholegrain Flour 200 g (8 oz) 250 g (9 oz) 300 g (11 oz)
Spelt White Flour 200 g (8 oz) 250 g (9 oz) 300 g (11 oz)
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 (
1
⁄5 oz) 10 g (
2
⁄5 oz) 10 g (
2
⁄5 oz)
Water 270 mL 350 mL 420 mL
Rye and Spelt
Menu ‘15’ (4hr 30min)
M L XL
Yeast 1 tsp
1
1
⁄4
tsp
1
1
⁄2
tsp
Spelt White Flour 275 g (
10
oz)
350 g (12 oz)
425 g (
15
oz)
Rye Flour 125 g (
4
oz) 150 g (5 oz) 175 g (
6
oz)
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 (
1
⁄5 oz) 10 g (
2
⁄5 oz) 10 g (
2
⁄5 oz)
Plain Yogurt 120 g 150 g 180 g
Water 180 mL 230 mL 270 mL
Fruity Spelt
Menu ‘15’ (4hr 30min)
M L XL
Yeast 1 tsp
1
1
⁄4
tsp
1
1
⁄2
tsp
Spelt White Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
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 (
1
⁄5 oz) 10 g (
2
⁄5 oz) 10 g (
2
⁄5 oz)
Mixed Spice 2 tsp 2
1
⁄2 tsp 3 tsp
Water 270 mL 350 mL 400 mL
*Mixed Dried Fruits 100 g (4 oz) 125 g (4
1
⁄2 oz) 150 g (5 oz)
•
For addition of ingredients with*, see the instructions on P.14.
Rice and Spelt with Pine Nut and Fried Onion
Menu ‘16’ (4hr 30min)
M L XL
Yeast 1 tsp
1
1
⁄4
tsp
1
1
⁄2
tsp
Spelt White Flour
320 g (11
1
⁄2 oz)
400 g (14 oz)
480 g (1 lb 1 oz)
Brown Rice Flour 80 g (3 oz) 100 g (4 oz) 120 g (
4
1
⁄2
oz)
Sugar 1
1
⁄2 tsp 2 tsp 2 tsp
Salt 1
1
⁄4 tsp 1
1
⁄2 tsp 1
1
⁄2 tsp
Butter 5 g (
1
⁄5 oz) 10 g (
2
⁄5 oz) 10 g (
2
⁄5 oz)
Water 260 mL 340 mL 400 mL
*Pine Nut 40 g 50 g 60 g
*Fried Onion 3 tbsp 4 tbsp 5 tbsp
•
For addition of ingredients with*, see the instructions on P.14.
Lemon and Poppy Seed Spelt
Menu ‘15’ (4hr 30min)
M L XL
Yeast 1 tsp
1
1
⁄4
tsp
1
1
⁄2
tsp
Spelt White Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
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 (
1
⁄5 oz) 10 g (
2
⁄5 oz) 10 g (
2
⁄5 oz)
Grated Zest from Lemon
1
1 1
Lemon Juice 20 mL 20 mL 30 mL
Poppy Seed 2 tbsp 3 tbsp 3 tbsp
Water 250 mL 330 mL 380 mL
[17 Rustic Scone]
Method on page 24
Rustic Scone
Menu ‘17’ (1hr)
Plain Flour 200 g (8 oz)
Strong White Bread Flour 160 g (6 oz)
Butter (cut into 1 cm cubes) 60 g (2 oz)
2 Eggs and Milk made to 160 mL of mixture
Yogurt 60 g
Salt
1
⁄2 tsp
Sugar 40 g
Baking Powder 10 g
SD-2511_UK.indd 35 2015/01/09 15:29:33
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