EN28
Spelt whole wheat
Ingredients
2
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Spelt whole
wheat
L size M size
High-gluten flour 400
g
320
g
Spelt whole wheat flour
100
g
80
g
Butter
30
g
20
g
Granulated sugar
18
g
(1½ tbsp
) 12
g
(1 tbsp)
Salt
7.5
g
(1½ tsp)
5
g
(1 tsp)
Water
＊
360
g
(mL) 290
g
(mL)
Instant dry yeast
4.2
g
(1½ tsp)
2.8
g
(1 tsp)
ɖ To select the weight
(P. EN19)
ɖ
To set timer for
completion time
(P. EN20)
Time required: about 4 h
Press ถᄂ (Cancel) when you hear the beep sound. Take
out the bread pan and cool it down for about 2 min. Then
take out the bread
＊
Use 5 °C cold water and reduce the amount of water
by 10 g (mL) if the room temperature is above 25 °C.
ʗ
Install blade in the bread pan.
ʘ
Add flour, water and other ingredients (except instant dry yeast) in the bread pan.
ʙ
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
Preparations
(P. EN16)
Please see P. EN10
for the baking
procedure.
ɑ!!
Please purchase spelt whole wheat flour.
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