Russell Hobbs 22720

15
Program 03. Whole wheat
This program begins with a rest period during which the ingredients warm up.
Ingredients: 500g 750g 1000g
Water 200 ml 300 ml 400 ml
Olive Oil 1 tbsp 1 ½ tbsp 2 tbsp
Salt 1 tsp 1 ½ tsp 2 tsp
Dried Milk Powder 1 tbsp 1 ½ tbsp 2 tbsp
Sugar 2 tsp 1 tbsp 1 ½ tbsp
Strong Wholemeal Flour 150g 220g 300g
Strong White Flour 150g 220g 300g
Yeast 2 tsp 2 ½ tsp 2 ½ tsp
Method: Place the water, olive oil and salt into the bread pan rst, then add the rest of the
ingredients. Select programme 3, the size of loaf and the colour of the crust. Press Start.
Program 04. Whole Wheat Rapid
This uses the same ingredients as Program 3, but an additional ½ tsp of yeast has been added to
the mix to help speed up the rising fermentation process. The nished loaf may be denser than
bread made using the longer program.
Ingredients: 500g 750g 1000g
Water 200 ml 300 ml 400 ml
Olive Oil 1 tbsp 1 ½ tbsp 2 tbsp
Salt 1 tsp 1 ½ tsp 2 tsp
Dried Milk Powder 1 tbsp 1 ½ tbsp 2 tbsp
Sugar 2 tsp 1 tbsp 1 ½ tbsp
Strong Wholemeal Flour 150g 220g 300g
Strong White Flour 150g 220g 300g
Yeast 2 ½ tsp 2 ½ tsp 3 tsp
Program 05. French
Traditionally, French bread has a crispier crust and lighter texture than white bread. Recipes
usually do not include butter, margarine, or milk.
Ingredients: 500g 750g 1000g
Water 200 ml 300 ml 400 ml
Salt 1 tsp 1 ½ tsp 2 tsp
Strong White Flour 360g 545g 725g
Yeast 2 tsp 2 tsp 2 tsp
Method: Place the water and salt into the bread pan rst, then add the our and yeast. Select
programme 5, the size of loaf and the colour of the crust. Press Start.