Panasonic SD-P2000 - Page 93

EN33
Sweet potato and ginger spelt Menu “11”
whole wheat
L size M size
High-gluten flour 400
g
320
g
Spelt whole wheat flour 100
g
80
g
Granulated sugar
30
g
(2½ tbsp) 24
g
(2 tbsp)
Salt 7.5
g
(1½ tsp) 5
g
(1 tsp)
Butter
30
g
20
g
Water
＊
310
g
(mL) 260
g
(mL)
Minced ginger
(fully grated)
15
g
10
g
Sweet potato
(cut into 1 cm pieces; boiled
to a moderate degree)
100
g
80
g
Instant dry yeast 4.2
g
(1½ tsp) 2.8
g
(1 tsp)
Dried almonds and spelt Menu “12”
whole wheat
L size M size
High-gluten flour 400
g
320
g
Spelt whole wheat flour 100
g
80
g
Honey 50
g
30
g
Salt 7.5
g
(1½ tsp) 5
g
(1 tsp)
Butter
30
g
20
g
Water
＊
350
g
(mL) 280
g
(mL)
Insta
nt dry yeast 4.2
g
(1½ tsp) 2.8
g
(1 tsp)
＊
Almond (cut into 5 mm pieces) 40
g
30
g
＊
Dried tomatoes
(Divided into four equal
parts after dried)
60
g
40
g
Sesame rye Menu “9”
High-gluten flour 450
g
Rye flour 50
g
Granulated sugar
18
g
(1½ tbsp)
Salt 7.5
g
( 1½ tsp )
Butter 30
g
Plain yogurt (sugar free) 80
g
Black sesame 20
g
Water
＊
280
g
(mL)
Instant dry yeast 4.2
g
(1½ tsp)
Maple syrup and dried fruit Menu “8”
whole wheat
L size M size
High-gluten flour 250
g
200
g
Whole wheat flour 250
g
200
g
Granulated sugar
18
g
(1½ tbsp) 12
g
(1 tbsp)
Salt 7.5
g
(1½ tsp) 5
g
(1 tsp)
Butter
20
g
15
g
Maple syrup 45
g
30
g
Water
＊
360
g
(mL) 280
g
(mL)
Instant dry yeast 4.2
g
(1½ tsp) 2.8
g
(1 tsp)
＊
Dried blueberries 75
g
50
g
＊
Almond (cut into 5 mm pieces)
75
g
50
g
＊Use
5 °C cold water and reduce the amount of water by
10
g
(mL) if the room temperature is above 25 °C.
＊Use
5 °C cold water and reduce the amount of water by
10
g
(mL) if the room temperature is above 25 °C.
＊Use
5 °C cold water and reduce the amount of water by
10
g
(mL) if the room temperature is above 25 °C.
＊Use
5 °C cold water and reduce the amount of water by
10
g
(mL) if the room temperature is above 25 °C.
＊ ġ
You may add your favorite ingredients. (P. EN18)
＊ ġ
You may add your favorite ingredients. (P. EN18)
Bread
Various flavored bread