EN33
English
For addition of ingredients with*, place them in the raisin nut dispenser. (P. EN14)
[8 Rye]
(rye flour)
O
Remember to use the rye
kneading blade (rye bread) for all
these recipes.
O
The Raisin nut dispenser does
not operate on the Rye program.
O
Put any additional ingredients
directly into the bread pan at
the start.
O
As a result of the consistency
some flour may remain on the
sides of the loaf, but this is
normal.
O
Due to their consistency, the
kneading blade will often
become embedded in Rye Bread
loaves. Wait for the loaf to cool
(to avoid burning your hands),
before removing the blade by
pressing on the base of the loaf
and manipulating it out gently to
avoid damaging the loaf.
: Timer can be used for recipes
with this symbol (3 h 30
min–13 hours)
Rye 100%
Menu ‘8’ (3 h 30 min)
Rye Flour 500 g (1 lb 2 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 2 tsp
Water 440 mL
Dry Yeast 2
1
2
tsp
Rye and White
Menu ‘8’ (3 h 30 min)
Rye Flour 250 g (9 oz)
Strong White Bread
Flour
250 g (9 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 2 tsp
Water 360 mL
Dry Yeast 2 tsp
Rye and Wholemeal
Menu ‘8’ (3 h 30 min)
Rye Flour 250 g (9 oz)
Strong Wholemeal
Bread Flour
250 g (9 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 2 tsp
Water 380 mL
Dry Yeast 2 tsp
Seeded Rye
Menu ‘8’ (3 h 30 min)
Rye Flour 500 g (1 lb 2 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 2 tsp
Poppy Seeds 2 tbsp
Linseeds 3 tbsp
Sunflower Seeds 3 tbsp
Water 430 mL
Dry Yeast 2
1
2
tsp
Spicy Fruit Loaf
Menu ‘7’ (5 h)
M
Strong Wholemeal Bread Flour 400 g (14 oz)
Sugar 2 tsp
Butter 75 g (3 oz)
Salt 1 tsp
Cinnamon 2 tsp
Mixed Spice 1 tsp
2 eggs (medium), beaten 100 g
Water 110 mL
Milk 110 mL
Dry Yeast 1 tsp
*Mixed Dried Fruit 150 g (5 oz)
Seeded Wholemeal Loaf
Menu ‘7’ (5 h)
MLXL
Strong Wholemeal
Bread Flour
400 g
(14 oz)
475 g
(1 lb 1 oz)
550 g
(1 lb 4 oz)
Sugar 1 tsp 1
1
2
tsp 2 tsp
Butter 15 g (
1
2
oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
4
tsp 1
1
2
tsp
Sesame Seeds 1 tbsp 1
1
2
tbsp 2 tbsp
Poppy Seeds 1 tbsp 1
1
2
tbsp 2 tbsp
Water 300 mL 350 mL 390 mL
Dry Yeast
3
4
tsp 1 tsp 1
1
4
tsp
*Linseeds 1 tbsp 1
1
2
tbsp 2 tbsp
*Pumpkin Seeds 1 tbsp 1
1
2
tbsp 2 tbsp
*Sunflower Seeds 1 tbsp 1
1
2
tbsp 2 tbsp
Onion Loaf
Menu ‘5’ (5 h)
M
Strong Wholemeal Bread Flour 300 g (11 oz)
Strong White Bread Flour 100 g (4 oz)
Sugar 1 tsp
Oil 1 tbsp
Salt 1 tsp
Onion, chopped and softened
with 1 tsp oil
50 g (2 oz)
Garlic Puree 1 tsp
Creamed Horseradish 2 tsp
Water 270 mL
Dry Yeast
3
4
tsp
Granary
®
Loaf
Menu ‘5’ (5 h)
MLXL
Strong Granary
®
Flour
400 g
(14 oz)
500 g
(1 lb 2 oz)
600 g
(1 lb 5 oz)
Sugar 1 tsp 1
1
2
tsp 2 tsp
Butter 15 g (
1
2
oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
4
tsp 1
1
2
tsp
Water 280 mL 340 mL 400 mL
Dry Yeast
3
4
tsp 1 tsp 1
1
4
tsp
Malted Brown Loaf
Menu ‘5’ (5 h)
MLXL
Strong Granary
®
Flour
250 g
(9 oz)
300 g
(11 oz)
350 g
(12 oz)
Strong White Bread Flour
150 g (5 oz) 200 g (7 oz) 250 g (9 oz)
Sugar 1 tsp 1
1
2
tsp 2 tsp
Butter 15 g (
1
2
oz) 25 g (1 oz) 25 g (1 oz)
Salt 1 tsp 1
1
4
tsp 1
1
2
tsp
Water 280 mL 350 mL 400 mL
Dry Yeast
3
4
tsp 1 tsp 1
1
4
tsp
Seeded Soya Loaf
Menu ‘7’ (5 h)
M
Strong White Bread Flour 300 g (11 oz)
Soya Flour 100 g (4 oz)
Sugar 2 tsp
Butter 25 g (1 oz)
Salt 1 tsp
Poppy Seeds 3 tbsp
Sesame Seeds 2 tbsp
Water 240 mL
Soya Milk 120 mL
Dry Yeast 1 tsp
*Linseeds 50 g (2 oz)
*Sunflower Seeds 1 tbsp
*Pumpkin Seeds 1 tbsp
This loaf is made with strong white bread flour but benefits from
the 5-hour cycle.
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