Panasonic SD-257 Operating Instructions And Recipes page 25

Wholemeal Dough 50%
'Whole Wheat'-'Dough' (3hr 15min)
1
Yeast 1 ⁄ tsp
4
Strong Wholemeal Flour 275 g (10 oz)
Strong White Flour 275 g (10 oz)
Sugar 2 tsp
Oil 2 tbsp
Salt 1 1 ⁄ tsp
2
Water 340 ml
Granary ® Dough
'Whole Wheat'-'Dough' (3hr 15min)
Yeast 1 1 ⁄ tsp
4
Strong Granary ® Flour
550 g (1 lb 4 oz)
Sugar 2 tsp
Oil 2 tbsp
1
Salt 1 ⁄ tsp
2
Water 320 ml
Rye Dough 100%
'Rye'-'Dough' (2hr)
Yeast 2 tsp
Rye Flour
500 g (1 lb 2 oz)
Sugar 2 tsp
Oil 3 tbsp
Salt 2 tsp
Water 360 ml
• Use kneading blade (rye bread).
• Prove for 15 mins.
Spelt Dough
'Rye'-'Dough' (2hr)
Yeast 1 1 ⁄ tsp
2
Spelt Flour
500 g (1 lb 2 oz)
Honey 1 tsp
Oil 3 tbsp
Salt 1 tsp
Water 270 ml
• Use kneading blade (rye bread).
• Prove for 15 mins.
French Sticks
'French'-'Dough' (3hr 35min)
Yeast 1 ⁄ tsp
2
Strong White Flour 250 g (9 oz)
Butter 15 g (
Salt 1 ⁄ tsp
2
Water 150 ml
1 ⁄ oz)
2
Ciabatta
Stage 1 Culture : 'Pizza'-'Dough' (45min)
1
Yeast ⁄ tsp
2
Strong White Flour 175 g (6 oz)
Water 200 ml
Stage 2 : 'Basic'-'Dough' (2hr 20min)
Yeast 1 ⁄ tsp
4
Strong White Flour
325 g (11 1 ⁄ oz)
2
Sugar 1 ⁄ tsp
2
Olive Oil 2 tbsp
1
Salt 1 ⁄ tsp
2
Water 80 ml
1
Put all culture ingredients in bread pan and select
Pizza Dough program 45 mins.
2
Turn off at the start/stop pad after 15 mins.
(12 hours later)
3
Add all ingredients listed in stage 2 and select Basic
Dough program 2 hrs 20 mins.
4
Divide dough into 2 and roll each half out to a rough
oblong loaf shape about 2.5 cm thick.
5
Place on a greased baking tray and sprinkle with
flour. Allow to prove at 40˚C/90˚F until doubled in
size (approx. 20 mins).
6
Bake in a preheated oven at 220˚C/425˚F/Gas
Mark 7 for 20-25 mins or until golden brown.
• This dough can also be made as a loaf. Follow method for
points 1 and 2. Increase water on stage 2 from 80-110 ml
and select Italian Bake program 4 hrs 30 mins.
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