EN35
English
[13 Brioche]
Basic Brioche
Menu ‘13’ (3 h 30 min)
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
refrigerator)
50 g (2 oz)
Mixture / beat 2 eggs (medium)+ water 280 g (9
4
/
5
oz)
Dry Yeast 1
1
4
tsp
* Additional Butter (Cut into 1–2 cm
cubes and keep in refrigerator)
70 g (3 oz)
For addition of ingredients with*, follow programming instructions
on P. EN15.
Panettone
Menu ‘13’ (3 h 30 min)
Strong White Bread Flour 400 g (14 oz)
Sugar 4
1
2
tbsp
Salt 1 tsp
Butter (Cut into 2–3 cm cubes and keep
in refrigerator)
50 g (2 oz)
Mixture / beat 2 eggs (medium)+ milk 300 g (11 oz)
Dry Yeast 1
1
2
tsp
* Additional Butter (Cut into 1–2 cm
cubes and keep in refrigerator)
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. EN15.
[15 Speciality]
[16 Speciality Raisin]
Spelt White Bread
Menu ‘15’ (4 h 30 min)
MLXL
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
Dry Yeast 1 tsp 1
1
4
tsp 1
1
2
tsp
Whole Spelt Bread
Menu ‘15’ (4 h 30 min)
MLXL
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
Dry Yeast 1 tsp 1
1
4
tsp 1
1
2
tsp
Rye and Spelt
Menu ‘15’ (4 h 30 min)
MLXL
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
Dry Yeast 1 tsp 1
1
4
tsp 1
1
2
tsp
Fruity Spelt
Menu ‘16’ (4 h 30 min)
MLXL
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
Dry Yeast 1 tsp 1
1
4
tsp 1
1
2
tsp
*Mixed Dried Fruits 100 g (4 oz)
125 g (4
1
2
oz)
150 g (5 oz)
Rice and Spelt with Pine Nut and Fried Onion
Menu ‘16’ (4 h 30 min)
MLXL
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
Dry Yeast 1 tsp 1
1
4
tsp 1
1
2
tsp
* Pine Nut 40 g 50 g 60 g
* Fried Onion 3 tbsp 4 tbsp 5 tbsp
Lemon and Poppy Seed Spelt
Menu ‘15’ (4 h 30 min)
MLXL
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
111
Lemon Juice 20 mL 20 mL 30 mL
Poppy Seed 2 tbsp 3 tbsp 3 tbsp
Water 250 mL 330 mL 380 mL
Dry Yeast 1 tsp 1
1
4
tsp 1
1
2
tsp
[17 Rustic Scone]
Method on page 24
Rustic Scone
Menu ‘17’ (1 h)
Plain Flour 200 g (8 oz)
Strong White Bread Flour 160 g (6 oz)
Butter (cut into 1 cm cubes) 60 g (2 oz)
Mixture / beat 2 egg (medium)+ milk 160 g (6 oz)
Plain Yogurt 60 g
Salt
1
2
tsp
Sugar 40 g
Baking Powder 10 g
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