Programme 3: Whole Wheat; Granary Loaf - Judge JEA91 Instruction Manual

650g Loaf
260ml Warm Water (20-25˚C)
2 tbsp Olive Oil
1 tsp / 7g Salt
1½ tbsp / 18g Caster Sugar
3 Cups / 420g Granary Bread Flour
1 x 7g Sachet Fast Action Dried Yeast
Before you start...
place at the base of the Bread Pan. Ingredients should be at room temperature.
Pour the water into the Bread Pan, followed by the olive oil, salt and sugar. Gently and
■
evenly add the flour over the top of the liquid. Make a little well in the flour and pour in the
dried yeast, taking care that it is kept separate from the wet ingredients and salt. Close the
Lid.
Press the Menu Button
■
Button to select either 650g (Medium) or 800g (Large). Press the Colour Button
choose either light, medium or dark crust. Press the Start Button
will begin.
When the Programme ends...
Open the Lid and using oven mitts, carefully remove the Bread Pan
Release the bread by turning the Bread Pan upside down and lightly tapping
the contents onto a board. Transfer to a wire rack to cool.
Remember to remove paddle from base of loaf using the supplied Paddle Hook.
12

PROGRAMME 3: WHOLE WHEAT

Granary loaf

3:32 hours
Make sure that the Bread Pan is clean and the Dough Paddle is in
to select Programme 3 (Whole Wheat). Press the Loaf Size
by twisting slighty anticlockwise and lifting clear.
800g Loaf
340ml Warm Water (20-25˚C)
3 tbsp Olive Oil
2 tsp / 14g Salt
2 tbsp / 24g Caster Sugar
3½ Cups / 490g Granary Bread Flour
1 x 7g Sachet Fast Action Dried Yeast
The Bread Maker will signal it has finished.
3:40 hours
to
and the programme
Digital Bread Maker