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Flour type 1050
Dry yeast
Program: Basis
Pure wholemeal bread
Ingredients for a bread weight of
Water
Salt
Vegetable oil
Honey
Beet syrup
Wholemeal flour
Wheat gluten
Dry yeast
Program: Basis
BREAD MIXTURES
As our recipes are based on products which are only availa-
ble on the German market, we did not translate these reci-
pes, but will give you some general information. You may
use any bread mixtures available in your country for baking
bread in the bread maker. Please note, that some mixtures
BREADS FOR PERSONS WITH ALLERGIES
Please note the following when preparing gluten-free
breads:
ƒ Gluten-free flour needs more liquid than flour
containing gluten (400-500 ml lukewarm liquid per
500 g flour).
ƒ Gluten-free flours need a little oil or fat for successful
baking. You can use vegetable oil, butter or margarine
(10 to 20 g).
ƒ When you bake bread from gluten-free flour, you
cannot use the timer function. The program has to be
started right away.
ƒ Gluten-free bread from the breadmaker requires less
yeast then bread baked in the oven. Use about 3.5 to
5 g of dry yeast for a standard loaf.
ƒ If the bread collapses in the middle during baking,
reduce the amount of yeast by about 1 g. If the bread
still collapses, beat on e egg in the measuring cup
and then fill the cup with the amount of liquid stated
in the recipe. Important: do not add the egg to the
quantity of liquid!
ƒ The crust of gluten-free breads does not brown as
much as that of breads containing gluten. For safety
reasons, breadmakers cannot be equipped with top
heating elements, so the top side of the bread is
lighter in color. To give the bread a more attractive
color, you can whisk one egg yolk with 1 tsp of sweet
cream and brush this on the bread when the display
shows a remaining time of 1:15.
ƒ After about eight minutes of kneading, loosen the
flour or dough from the edge of the baking pan with a
silicone dough scraper. You can loosen the edge of the
dough from the baking pan again when the remaining
time is 1:15 for better results.
For persons who suffer from grain allergies or who have to
follow strict diets, we have tested various flour mixes made
with cornstarch, rice starch or potato starch in the Back-
54
300 g
600 g
½ sachet
1 sachet
Double mould
Size I
430 g
2 x 430 g
175 ml
350 ml
½ tsp
1 tsp
1 tsp
1 tblsp
½ tsp
¾ tsp
½ tsp
¾ tsp
250 g
500 g
½ tsp
¾ tblsp
½ sachet
¾ sachet
contain already the necessary amount of dry yeast. Please
follow the instructions of the respective manufacturer, in
particular concerning the relation from flour to water, but
do not exceed the maximum quantity.
meiste
with very good results. When using baking mixes,
r®
please follow the instructions on the package.
We have achieved good results with products from the
Schär company and Hammermühle Diät GmbH. If you
have questions about gluten-free products or intolerabili-
ties, please contact these companies directly:
Hotline Fa. Schär
Deutschland
Österreich
Hotline Hammermühle
Deutschland
The necessary ingredients can be purchased in health food
stores. Hammermühle products can be ordered directly
from the manufacturer at the above number. All flour types
listed are suitable for cakes and breads for special diets
necessitated by affliction with sprue. Breads baked in the
Backmeister
are also relatively compact when the quanti-
®
ty of yeast or cream of tartar is increased.ie Brote, die im
Backmeister
gebacken wurden, relativ fest.
®
Add the ingredients to the baking pan. Select the follow-
ing programs:
ƒ "BASIS" dark for a darker crust, "SCHNELL" dark for
a lighter crust
ƒ for preparing dough not to be baked in the breadmaker:
"TEIG" program
ƒ for preparing bread with baking powder or cream
of tartar as the raising agent: "BAKING POWDER"
program
760 g
1000 g
1 sachet
1 ½ sachet
Large mould
Size I
Size II
1150 g
1750 g
550 ml
700 ml
1 ½ tsp
2 tsp
1 ½ tblsp
2 tblsp
1 tsp
1 ½ tsp
1 tsp
1 ½ tsp
760 g
1000 g
1 tblsp
2 tblsp
1 sachet
1 ½ sachet
Tel. 08 00/1 81 35 37
Tel. 08 00/29 17 28
Tel.
0 63 21/9 58 90
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