Panasonic Bread Bakery SD-250 Operating Instructions And Recipes page 41

Malt Bread
(Use WHOLE WHEAT RAISIN DOUGH Mode)
Ingredients: makes 1 large
2 tsp
450N
50N
2 tsp
1 tsp
1 tsp
30N
1 Tbsp
1 Tbsp
1 Tbsp
125 m R
Glaze:
1 Tbsp
1 / tsp
2
(1 cup plain wholemeal flour, extra for kneading)
* add at the beep
Method:
Make dough according to Dinner Roll instructions
1
on page 11.
Knead dough on a lightly floured surface until
2
it becomes elastic and springs back when touched.
Cover and let rest in a warm place for 20 minutes.
3
Roll out dough into a 20cm square. Roll up and
4
place on a greased baking tray with the seam side
down.
Cover and let rise in a warm place for 40 minutes
5
until almost doubled in size.
Brush with combined milk and malt.
6
Bake in a preheated 180 C oven for 40 minutes
or until golden brown.
dry yeast
plain wholemeal flour
bread flour
ground cinnamon
milk powder
sugar
raisins*
butter
treacle
liquid malt
water
warm milk
liquid malt
Whole Wheat Raisin Rolls
(Use WHOLE WHEAT RAISIN DOUGH Mode)
Ingredients: Makes 16
1
1 / tsp
4
400N
2 tsp
1 1 / Tbsp
3
20N
1 / cup +1 tsp
4
1 / cup
3
1 Tbsp
370 m R
1 egg, beaten to brushing on top
(1 cup wholemeal bread flour, extra for kneading)
* add at the beep
Method:
Make the dough according to instructions on
1
page 11.
Divide the dough into 16 equal portions.
2
Shape each portion into a roll.
(Follow instructions on Dinner Rolls, P.33.)
Place on a greased baking tray. Cover and
3
let rise in a warm place for 30-35 minutes
until almost doubled in size.
Brush rolls with beaten egg, garnish with
4
sliced almonds and sugar, if desired.
Bake in a preheated 190 C oven for 15-20
5
minutes.
-40-
Dough
dry yeast
wholemeal bread flour
salt
milk powder
butter
gluten flour
raisins*
cinnamon
water