Panasonic SD-R2530 - Page 15

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Whole Wheat
Whole Wheat Bread
Menu 7 (5 h)
M L XL
★
Dry yeast 1 tsp 1 tsp 1¼ tsp
Strong whole
wheat bread flour
400 g 500 g 600 g
Butter
20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Water 280 mL 350 mL 420 mL
Oat and Bran Bread
Menu 7 (5 h)
L
★
Dry yeast 1 tsp
Strong white bread flour
400 g
Bran
50 g
Porridge oats
50 g
Oil 2 tbsp
Sugar 1½ tsp
Salt 1¼ tsp
Water 350 mL
Whole Wheat Rapid
Whole Wheat Bread Rapid
Menu 8 (3 h)
M L XL
★
Dry yeast 1½ tsp 1½ tsp 2 tsp
Strong whole
wheat bread flour
400 g 500 g 600 g
Butter
20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Water 280 mL 350 mL 420 mL
Rapid Whole Wheat Bread 50%
Menu 8 (3 h)
M L XL
★
Dry yeast 1½ tsp 1½ tsp 2 tsp
Strong whole
wheat bread
flour
200 g 250 g 300 g
Strong white
bread flour
200 g 250 g 300 g
Butter
20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Water 300 mL 370 mL 430 mL
Whole Wheat Raisin
Whole Wheat Raisin Bread
Menu 9 (5 h)
M L XL
★
Dry yeast 1 tsp 1 tsp 1¼ tsp
Strong whole
wheat bread flour
400 g 500 g 600 g
Butter
20 g 30 g 40 g
Sugar 1 tbsp 1½ tbsp 2 tbsp
Salt 1½ tsp 1½ tsp 2 tsp
Water 280 mL 350 mL 420 mL
Raisins *1
80 g 100 g 120 g
Maple and Pecan Nut Bread
Menu 9 (5 h)
M
★
Dry yeast 1 tsp
Strong whole wheat bread flour
200 g
Strong white bread flour
200 g
Butter
20 g
Maple syrup 3 tbsp
Salt 1 ½ tsp
Water 280 mL
Pecan nuts *1
75 g
Brioche
Basic Brioche
Menu 10 (3 h 30 min)
★
Dry yeast 1¼ tsp
Strong white bread flour
400 g
Butter *5
60 g
Sugar
50 g
Skimmed milk powder 2 tbsp
Salt 1½ tsp
Mixture / beat 2 eggs (M) + 2
egg yolk + water
270 mL
Butter *6
80 g
Panettone
Menu 10 (3 h 30 min)
★
Dry yeast 1½ tsp
Strong white bread flour
400 g
Butter *5
60 g
Sugar
50 g
Salt 1½ tsp
Mixture / beat 2 eggs (M) + 2
egg yolk + water
290 mL
Butter *6
60 g
Candied orange peel *1
50 g
Sultanas *1
50 g
Currants *1
50 g
French
French Bread
Menu 11 (5 h 40 min)
★
Dry yeast
1 tsp
Strong white bread flour
400 g
Salt 1½ tsp
Water 290 mL
Pain de Campagne
Menu 11 (5 h 40 min)
★
Dry yeast
1 tsp
Strong white bread flour
320 g
Strong whole wheat bread flour
80 g
Salt 1½ tsp
Cold water (5 ℃)
300 mL
Rye (SD-YR2550 only)
Rye 100%
Menu 12 (3 h 30 min)
★
Dry yeast 2½ tsp
Rye flour
500 g
Oil 2 tbsp
Sugar 2 tsp
Salt 2 tsp
Water 440 mL
 Use kneading blade for rye menu.
Rye and White
Menu 12 (3 h 30 min)
★
Dry yeast
2 tsp
Rye flour
250 g
Strong white bread flour
250 g
Oil 2 tbsp
Sugar 2 tsp
Salt 2 tsp
Water 360 mL
 Use kneading blade for rye menu.
Sourdough
Sourdough
Stage 1: Sourdough Starter: Menu 23
(SD-R2530: 22 ) (24 h)
Turn to P. GB17 for the recipe.
Stage 2: Menu 13 (SD-R2530: 12) (5 h)
Sourdough starter 1 cup
Strong white bread flour 400 g
Salt 1 tsp
Water 150 mL
Dry yeast
¾ tsp
*1 Cut into approx. 5 mm cubes.
*2 Bread mix for white loaf only. Follow the
recipes on the package of bread mix.
*3 As shown on packet needs to be added.
*4 Half the specified amount of water for
bread mix.
*5 Cut into 2 - 3 cm cubes and keep in
refrigerator.
*6 Cut into 1 - 2 cm cubes and keep in
refrigerator.
EN OI4.indd 15 2021/2/6 下午 01:30:32