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Gluten-free Bread, Program 6 Gluten Free
750 g
Water 150 ml
Milk 150 ml
Salt 1 tsp
Sugar 2 tsp
Gluten-free flour 400 g
Dry yeast 1 pack
Butter 40 g
Bread seasoning
Spelt Bread with Zucchini
and Walnuts, Program 7 Quick
750 g
Buttermilk 325 ml
Salt 12 g
Sugar 1 tsp
Olive oil 40 g
Spelt flour 450 g
Zucchini, rasped 100 g
Dry yeast 1 pack
Bread seasoning 1 tsp
Herb mix 2 tsp
Walnuts, chopped 80 g
Cake, Program 8 Cake
750 g
Milk 4 tbsp
Eggs 2
Sugar 140 g
Butter, melted 140 g
Wheat flour 300 g
Salt
Vanilla-sugar 1 pack
Lemon aroma 5 drops
Baking powder 1 pack
Onion Tart Dough, Program 10
Dough
Water 300 ml
Salt 2 tsp
Oil 1 tbsp
Sugar 1 tsp
Wheat flour 500 g
Dry yeast 1 pack
Yoghurt, Program 12 Yoghurt
Milk 1000 ml
Plain yoghurt 150 ml
Bake, Program 14 Bake
Basic setting time: 30 minutes, adjust-
able range 10 minutes to 1:30 hours
Basic temperature setting: 150°C (me-
dium), adjustable range via degree of
browning 100°C (light), 150°C (medi-
um), 200°C (dark)
Multi-Grain Bread, Program 15 Home
Made
750 g
Water 350 ml
Shortening 1 - 2 tbsp
Salt 10 g
Sugar 5 g
Malt powder 15 g
Whole grain wheat
flour
500 g
Linseed 2 tbsp
Sesame 2 tbsp
Sunflower seed 2 tbsp
Bread seasoning 1 tsp
Dry yeast 1 pack
Kneading, Program 17 IMIX
Basic setting time: 20 minutes, adjust-
able range 20 minutes to 30 minutes
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