Bread Recipes - Unold 68456 Instructions For Use Manual

g = grams
ml = millilitres
bag = bag package dry yeast of 7 g content for
500 g flour - corresponds to 20 g fresh yeast
4. Adding of fruit, nuts or corn
Should you wish to include further ingredients, this can
be done in all programs (except jams) as soon as the peep
sound is heard. If the ingredients are added too soon, they
can be ground up by the kneader.
Should there be no sizes mentioned in the recipes because
they do not exist in the prescribed program, then the small
and also the large quantities will be successful for the ap-
propriate type in the mentioned program. The programs wi-
thout size selection are programmed appropriately.
5. Bread weights and volumes
In the following recipes you will find exact details of bread:
However, you will see that the weights for pure white bread
are less than those for wholemeal bread. This is because
white flour rises more and therefore is somewhat limited.
In spite of these exact weight details, certain differences
may occur. The actual bread weight is very much depen-

BREAD RECIPES

PROGRAM 1, BASIC
This program is suitable for almost all bread baking mixtures.
If in doubt use the Basic program when you are trying out
new recipes off the Internet or from a magazine, for example.
To ensure that the dough does not overflow, do not process
more than 500 g of flour. In addition, the program is suitable
for whole-grain baking mixes, however it is not suitable for
gluten-free baking mixes.
At this point we have not explained the use of baking
mixes in more detail, because you should always follow the
instructions printed on the respective package.
46
dant on the humidity in the air on preparation. All breads
that have a high proportion of wheat will achieve a grea-
ter volume and in the highest weight class will rise above
the pan edge after the last raising. Nevertheless, they do
not overflow. The bread bulging over the pan edge will be
somewhat lighter browned as the bread in the pan. It is
recommended to use the FAST program for sweet breads,
or the HEFEKUCHEN program; thus the bread will be ligh-
ter. Do not use more than the quantities of step I in this
program.
6. Baking results
The baking results are in particular dependant upon the lo-
cal situation (soft water, high humidity, great heights state
of the ingredients, etc.). For this reason, the figures in the
recipes are only clues and have to be adapted accordingly
If one or other recipe is not successful, do not give up,
moreover try to find out the cause and try again, for exam-
ple with alternative quantity proportions. Before you bake
a bread overnight with the timer delay, we recommend that
you make a trial bread so that, in certain circumstances,
the recipe can be altered.
Coarse, light rye bread
Ingredients
Milk or water
Butter, soft
Sugar
Wheat flour, type 1050 340 g
Dry yeast
Salt
You can change the basic recipe with caraway or a bread
spice mixture for bread.
Small loaf Large loaf
190 ml 280 ml
20 g 30 g
¾ tsp. (7 g) 1 tsp. (10 g)
500 g
¾ package 1 package
(5 g) (7 g)
¾ tsp. (7 g) 1 tsp. (10 g)