PROGRAMS :

-------------------
1- NORMAL = NORMAL / BASIC (3 hours)
2- WEISSBROT = WHITE BREAD / FRENCH (3 hours, 50 min)
3- VOLLKORN = FULL GRAIN / WHOLE WHEAT (3 hours, 40 min)
4- SCHNELL = FAST / QUICK (1 hour, 43 min)
5- SÜSSES BROT = SWEET BREAD (2 hours, 50 min)
6- ULTRA SCHNELL 1 = ULTRA FAST 1 (675gr, 58 min)
7- ULTRA SCHNELL 2 = ULTRA FAST 2 (900gr, 58 min)
8- TEIG = DOUGH (1 hour, 30 min)
9- MARMELADE = JAM (1 hour, 5 min)
10- KUCHEN = CAKE (2 hours, 50 min)
11- SANDWICH = SANDWICH (3 hours)
12- BACKEN = BAKE (1 hour)
================================
BUTTONS :
----------------
FARBE = COLOR / BROWNING
AUSWAHL = SELECTION
START/STOPP = START/STOP
TEIGMENGE = DOUGH AMOUNT
ZEIT = TIME

1
Classic Bread Recipes

Legend:
Tbs = table spoon
Tsp = tea spoon
Active Dry yeast or instant yeast (1 packet) = 7g = 2 1/4 Tsp

TRADITIONAL WHITE BREAD

LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 240ml 270ml 350ml 480ml 540ml
Margarine or butter 1 Tbs 1 Tbs l ½ Tbs 2 Tbs 2 Tbs
Salt 1 Tsp 1 Tsp 1 3/4 Tsp 2 Tsp 2 Tsp
Dry milk 1¼ Tbs 1 ½ Tbs 2 Tbs 2 ½ Tbs 3 Tbs
Sugar 1¼ Tbs 1 ½ Tbs 2 Tbs 2 ½ Tbs 3 Tbs
Bread flour 310g 380g 500g 620g 760g
Dry yeast ½ packet ¾ packet ¾ packet 1packet 1½ packet
Program:BASIC

White Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 250ml 270ml 350ml 500ml 540ml
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 2 Tsp
Sugar ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 2 Tsp
Durum wheat semolina 100g 120g 150g 200g 240g
Bread flour 250g 270g 350g 500g 540g
Yeast ½ packet ¾ packet ¾ packet 1 packet 1½ packet
Program :FRENCH

2
Nut & Raisin Bread
Tip: Add the raisins and nuts after the acoustic signal During the second kneading phase.
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water or milk 138ml 210ml 275ml 350ml 420g
Margarine or butter 15g 25g 30g 40g 50g
Salt ¼ Tsp ½ Tsp ½ Tsp ¾ Tsp 1 Tsp
Sugar ½ Tsp 1 Tbs 1 Tbs 2 Tbs 2 Tsp
Bread flour 250g 310g 500g 650g 620g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1½ packet
Raisins 38g 50g 75g l00g 100g
Crushed walnuts 20g 30g 40g 60g 60g
Program: BASIC
Attention: When using the SWEETBREAD program the Bread is lighter. Use the Level l doses,
otherwise the volume is too large.

Poppy Seed Bread

Tip: Before the last rising open the lid briefly and coat the Dough with some water and then spread the
poppy seeds. Press the seeds delicately with your hand.
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 190ml 280ml 375ml 570ml 680ml
Bread flour 250ml 380ml 500g 670g 805g
Corn semolina 40g 50g 75g 130g 155g
Sugar ½ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 2 Tsp
Salt ½ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 2 Tsp
Whole of milled poppy seeds 25g 30g 50g 75g 90g
Grated nutmeg 1 pinch 1 pinch 1 pinch 2 pinch 2 pinch
Butter 8g 12g 15g 20g 25g
Grated Parmesan cheese 1 Tbs 1 Tbs 1 Tbs 1 ½ Tbs 2 Tbs
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1½ packet
Program: BASIC
Attention: When using the SWEETBREAD program the bread is lighter. Use the level l doses.
Otherwise the volume is too large.

French White Bread

LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 190ml 280ml 375ml 550ml 660ml
Salt 1 Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1 ¾ Tsp
Vegetable oil ½ Tbs 3/4 Tbs 1 Tbs 1 ½ Tsp 1 ¾ Tsp
Bread flour 270g 390g 525g 700g 840g
Durum wheat flour 35g 50g 75g l00g 120g
Sugar ½ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 2 Tsp
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1½ packet
Program: BASIC

3
Italian White Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 190ml 280ml 375ml 570ml 690ml
Salt ½ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 2 Tsp
Vegetable Oil ½ Tsp 3/4 Tsp 1 Tbs 1 ½ Tbs 2 Tbs
Sugar ½ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 2 Tsp
Bread flour 240g 350g 475g 650g 570g
Corn semolina 50g 80g 100g 150g 180g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1½ packet
Program: SANDWICH

Oat Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 180ml 270ml 350ml 500ml 600ml
Margarine or butter 15g 20g 25g 30g 36g
Salt ½ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Brown Sugar ½ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Rolled oats- ―Tender Flakes‖ 75g 120g 150g 200g 240g
Bread flour 190g 280g 375g 550g 660g
Dry ½ packet ¾ packet ¾ packet 1 packet 1½packet
Program: BASIC

Buttermilk Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Buttermilk 190ml 280ml 375ml 550ml 660ml
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Sugar ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Bread flour 250g 380g 500g 760g 915g
Dry yeast ½packet ¾packet ¾packet 1 packet 1¼ packet
Program: FRENCH

Coarse White Bread

LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Milk 175ml 220ml 275ml 350ml 420ml
Margarine or butter 16g 20g 25g 30g 35g
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾Tsp
Sugar ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾Tsp
Bread flour 300g 380g 500g 650g 780g
Dry yeast ½ packet ¾packet ¾packet 1 packet 1¼ packet
Program : BASIC

Wholemeal Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 215ml 270ml 350ml 500ml 600g
Margarine or butter 15g 20g 25g 35g 42g
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Sugar ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Bread flour 160g 210 g 270g 380g 450g
Wheat whole meal flour 160g 210 g 270g 380g 450g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program : BASIC

4
Raisin Bread
Tip: Add the raisins or any other kind of dry fruit after the acoustic Signal during the second kneading
phase.
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 170ml 210ml 275ml 350ml 420 ml
Margarine or butter 10g 25g 30g 40g 48g
Salt ¼ Tsp ½ Tsp ½ Tsp ¾ Tsp 1 Tsp
Honey ¾ Tbs 1 Tbs 1 Tbs 2 Tbs 2¼ Tbs
Bread flour 305 g 380g 500g 650g 780g
zimt ½ Tsp ¾ Tsp ¾ Tsp 1 Tsp 1¼ Tsp
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Raisins/dry fruit 40g 50g 75g 100g 120g
Program: BASIC or SWEET
Attention: When using the SWEETBREAD program the bread is lighter. Use the Level l doses,
otherwise the volume is too large.

Coarse bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 175ml 220ml 300ml 450ml 540ml
Salt ¾ Tsp 1 Tsp 1 Tsp 1½ Tsp 1¾ Tsp
Dried wheat leaven* 16g 20g 25g 40g 48g
Bread flour 305g 380g 500g 670g 800g
Sugar ½ Tsp ¾ Tsp 1 Tsp 1½ Tsp 1¾ Tsp
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: FRENCH
* Wheat leaven improves the dough consistency. the fresh-ness and the taste. It is milder than rye
leaven.

Onion bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 200ml 270ml 350ml 500ml 600ml
Salt ¾ Tsp 1 Tsp 1 Tsp 1½ Tsp 1¾ Tsp
Sugar ¾ Tsp 1 Tsp 1 Tsp 1 Tsp 1¼ Tsp
Grilled onions 25g 30g 50g 75g 90g
Bread flour 320g 400g 540g 760g 910g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC

Sweetbread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Fresh milk 175ml 220ml 275ml 400ml 480ml
Margarine or butter 16g 20g 25g 35g 42g
Eggs 1 1 2 4 5
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Honey 1¼ Tbs 1 ½ Tbs 2Tbs 3Tbs 4 Tbs
Bread flour 305g 380g 500g 700g 840g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program :BASIC
Attention: When using the SWEETBREAD program the bread is lighter.
Use the Level l doses, otherwise the volume is too large.

5
Potato Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water or Milk 175ml 220ml 300ml 400ml 480ml
Margarine or butter 16g 20g 25g 35g 42g
Eggs 1 1 1 1 1
Mashed boiled potatoes 95g 120g 150g 200g 240g
Salt 1 Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1 ½ Tsp
Sugar 1 Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Bread flour 350g 430g 630g 780g 840g
Dry yeast ¾ packet 1 packet 1 packet 1½packet 1¾ packet
Program: BASIC

Leavened Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Dried leaven* ½ packet ½ packet ½ packet ¾packet 1 packet
Water 215ml 270ml 350ml 450ml 540ml
Bread spices ½ Tsp ½ Tsp ½ Tsp 1 Tsp 1¼ Tsp
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Rye flour 150g 190g 250g 340g 410g
Bread flour 160g 200g 250g 340g 410g
Dry yeast ½ packet ¾ packet 1 packet 1½packet 1¾ packet
Program: BASIC
*Dried leaven is concentrated and it comes in 15g Packets.

Wheat Graham Bread

LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 215ml 270ml 350ml 550ml 660ml
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Butter or Margarine 15g 20g 25g 30g 35g
Honey ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Vinegar ½ Tsp ¾ Tsp ¾ Tsp 1 Tbs 1¼ Tbs
Wheat wholemeal flour 305g 380g 500g 700g 840g
Dry yeast ½ packet ¾ packet 1 packet 1½packet 1¾packet
Program: WHOLE WHEAT

Coarse Brown Bread

Tip: The spices can be added either whole or crushed. Before the last Rising open briefly the lid. wet
the dough with some water and spread oats or millets. Press them slightly with you hand.
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 215ml 270ml 350ml 450ml 540ml
Rye flour 105g 130g 170g 220g 265g
Wheat wholemeal flour 105g 130g 170g 220g 265g
Spelt 136g 170g 170g 220g 265g
Beet syrup ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾Tsp
Pimento grains ¼ Tsp ¼ Tsp ¼ Tsp 1 ½ Tsp 1¾Tsp
Coriander ¼ Tsp ¼ Tsp ¼ Tsp 1 ½ Tsp 1¾Tsp
Grated nutmeg ½ Tsp ¾ Tsp 1 Tsp 2 Tsp 2¼Tsp
Salt ¾ Tsp 1 Tsp 1 Tsp 1 Tsp 1¼
Dried leaven ¼ packet ½ packet ½ packet ¾packet 1 packet
Dry yeast ¼ packet ½ packet ¾ packet 1 packet 1¼ packet
Program: BASIC

6
Rye Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 215g 270ml 350ml 450ml 540ml
Dried leaven* ¼ packet ½ packet ½ packet ¾ packet 1 packet
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Sugar ½ Tsp ½ Tsp ½ Tsp ¾ Tsp 1 Tsp
Rye malt 5g 7g 10g 15g 18g
Rye flour 190g 240g 300g 400g 480g
Bread flour 120g 150g 200g 260g 310g
Yeast ¾ packet 1 packet 1 packet 1½packet 1¾packet
Program: WHOLE WHEAT

APPLE WALNUT BREAD

Eggs 2
Milk 40ml
Oil 4tbsp
Sugar 1Cup
Gram ry smith apples Peeled and grated 2Cup
Walnts chopped 1Cup
All-Purpose flour 380g
Baking soda 1tsp
Baking powder 1tsp
Salt ½ tsp
Nutmeg ½ tsp
Cinnamon ½ tsp
Program: QUICK

IRISH SODA BREAD

Butter milk 370ml
Eggs 2
Care way seeds 1tbsp
All-purpose flour 500g
Sugar ½ Cup
Baking soda 1tbps
Salt ½ tsp
Raisims 1Cup
Program: Quick

BANANA NUT BREAD

Milk 250ml
Oil 4tbsp
Bananas ripeand mashed: 2cup
Eggs 4
Sugar ½ cup
Dark brown sugar packed: ½ Cup
Walnuts chopped: 1Cup
All-Purpose flour 380g
Baking soda: 2tsp
Salt 2tsp
program: QUICK

7
CORN BREAD
Milk 250ml
Eggs 4
Oil 1/3tsp
Sugar ¼Cup
salt 1tsp
All-purpose flour 300g
Cornmeal 120g
Baking Powder 5tsp
Program: Quick

Coarse Wholemeal Breads

Seven Cereal Bread

LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 290ml 360ml 500ml 700ml 840ml
Margarine or butter 15g 20g 30g 50g 60g
Salt ¾ Tsp 1 Tsp 1 ½ Tsp 2 Tsp 2¼ Tsp
Sugar ¾ Tsp 1 Tsp 1 ½ Tsp 2 Tsp 2¼ Tsp
Vinegar ¾ Tsp 1 Tsp 1 ½ Tbs 2 Tbs 2¼ Tbs
wholemeal flour 340g 420g 550g 750g 900g
7-grain flakes 180g 150g 200g 300g 360g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program : WHOLE WHEAT

Bavarian Wholemeal Bread

Tip: instead of caraway you can use also ½ teaspoon (5g) of coriander. Fennel or aniseed.
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 175ml 220ml 300 ml 360ml 430ml
Wheat wholemeal flour 240g 300g 400g 570g 690g
Rye wholemeal flour 80g 100g 125g 150g 180g
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Caraway ¾ Tbs 1 Tbs 1 Tbs 2 Tbs 2¼ Tbs
Average-sized potato 40g 60g 100g 150g 180g
Dried leaven ½ packet ½ packet ½ packet ¾ packet 1 packet
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: WHOLE WHEAT

Maple Wholmeal Bread

LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Margarine or butter 15g 20g 25g 35g 42g
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Maple syrup ¾ Tbs 1 Tbs 1 ½ Tbs 2 Tbs 2¼ Tbs
Bread flour 330g 410g 540g 260g 315g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC

8
Yogurt Whole meal Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water oder Milk 160ml 200ml 250ml 300ml 360ml
Yogurt 95g 120g 150g 200g 240ml
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Sugar ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Vinegar ½ Tbs ¾ Tbs ¾ Tbs 1 Tbs 1¼ Tbs
Wheat wholemeal flour 300g 380g 500g 700g 840g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC

Pollard Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 215ml 270ml 350ml 500ml 600ml
Margarine or butter 20g 25g 30g 40g 48g
Salt ¾ Tsp 1 Tsp 1 Tsp 1½ Tsp 1¾ Tsp
Sugar ¾ Tsp 1 Tsp 1 Tsp 1½ Tsp 1¾ Tsp
Wheat pollard 40g 50g 75g 100g 120g
Wheat germs 30g 35g 50g 70g 85g
Wheat wholemeal flour 240g 300g 400g 650g 780g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: WHOLE WHEAT

Coreal Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 272ml 340ml 450ml 650ml 780ml
Wheat wholemeal flour 110g 135g 175g 250g 300g
Rye wholemeal flour 110g 135g 175g 250g 300g
Coarse rye meal 30g 35g 50g 70g 85g
Unripe spelt grain meal 30g 35g 50g 70g 85g
Buckwheat meal 30g 35g 50g 70g 85g
Sunflower seeds 20g 25g 35g 50g 60g
Pumpkin seeds 20g 25g 35g 50g 60g
Linseeds ¾ Tbs 1 Tbs 1 Tbs 1 ½ Tsp 1¾ Tsp
Sesame ¾ Tbs 1 Tbs 1 Tbs 1 ½ Tsp 1¾ Tsp
Salt ¾ Tbs 1 Tbs 1 Tsp 1 ½ Tsp 1¾ Tsp
Honey ¾ Tbs 1 Tbs 1 Tsp 1 ½ Tsp 1¾ Tsp
Dried leaven ½ packet ½ packet ½ packet ¾ packet 1packet
Dry yeast ¾ packet 1 packet 1 packet 1½packet 1¾ packet
Program: WHOLE WHEAT

Spelt Bread
Tip: open the lid of the appliance briefly before the last rising wet the bread with warm water, spread
the spelt or rolled oats and press them slightly with your hand.
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Buttermilk 240ml 300ml 400ml 500ml 600ml
Spelt wholemeal flour 136g 170g 230g 280g 335g
rye wholemeal flour 105g 135g 180g 230g 280g
Coarse spelt meal 105g 135g 180g 180g 215g
Sunflower seeds 40g 50g 75g 100g 120g
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Sugar ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Dried leaven ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC
9
100% Whole wheat bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 215ml 270ml 350ml 500ml 600ml
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Honey ¾ Tsp 1 Tsp 1 Tsp 2 Tsp 2 Tsp
Wheat wholemeal flour 330g 410g 540g 760g 915g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: WHOLEMEAL

Brown Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 240ml 300ml 400ml 450ml 540ml
Coaree rye wholemeal 105g 135g 180g 180g 215g
Rye wholemeal flour 105g 135g 180g 180g 215g
Wheat wholemeat flour 135g 170g 230g 280g 335g
Black malt (made of 5g 8g 10g 15g 20g
roasted) barley mait-soid in
whole food
shops-it gives a dark color
to the inside of the bread
Salt ¾ Tsp 1 Tsp 1 Tsp 1½ Tsp 1¾ Tsp
Sunflower seeds 40g 50g 75g 100g 120g
Sirup temne pese ½ packet ¾ packet ¾ packet 1 packet 1¼packet
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼packet
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼packet
Program: WHOLE WHEAT

Pure Wheat Wholemeal Breadt

LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 215ml 270ml 350ml 550ml 660ml
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Vegetabie oil ¾ Tsp 1 Tbs 1 Tbs 1 ½ Tbs 1¾ Tsp
Honey ½ Tsp ¾ Tsp ¾ Tsp 1 Tsp 1¼ Tsp
Beet syrup ½ Tsp ¾ Tsp ¾ Tsp 1 Tsp 1¼ Tsp
Wheat wholemeal flour 305g 380g 500g 760g 910g
Genuine wheat gluten ½ Tbs ¾ Tbs ¾ Tbs 1 Tbs 1¼ Tbs
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: WHOLE WHEAT

Beer bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 120ml 150ml 200ml 225ml 270ml
Beer 120ml 150ml 200ml 225ml 270ml
Wheat wholemeal flour 145g 180g 230g 280g 335g
Buckwheat flour 110g 135g 180g 180g 215g
Spelt wholmeal 110g 135g 180g 180g 215g
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Sesame 28g 35g 50g 75g 90g
Black malt (barley malt) 3g 4g 5g 10g 12g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Dried leaven ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC
10
ALL Sorts of Tasty Bakery Delights

Colorful Breakfast Bread

Tip: The crunchy muesli can be replaced with chocolate Muesli or with your favorite muesli.
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Milk 160ml 200ml 250ml 330ml 400ml
Bread flour 256g 320g 425g 570g 690g
Sugar ¾ Tbs 1 Tbs 1 ½ Tbs 2Tbs 2Tsp
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Dried and coarsely 9g 12g 15g 20g 25g
Chopped plums
Hrustljavi kosmiči 30g 40g 50g 75g 90g
Coconut flakes < ½ Tbs < ¾ Tbs < ¾ Tbs < 1 Tbs < 1¼ Tbs
Butter 16g 20g 25g 35g 42g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC
Attention: When using the SWEETBREAD program the read is lighter. Use the Level l doses,
otherwise the volume Is too large.

Rum Raisin & Nut Bread

LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Milk or Water 170ml 210ml 280ml 350ml 420ml
Rum 40% ¾ Tbs 1 Tbs 1 Tbs 2 Tbs 2¼ Tbs
Butter 20g 25g 30g 40g 48g
Wheat wholemeal flour 305g 380g 500g 650g 780g
Fir honey 1¼ Tbs 1 ½ Tbs 2 Tbs 3 Tbs 3 Tbs
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Whole walnut kernels* 20g 30g 40g 60g 72g
Schwartau rum raisins* 30g 35g 50g 75g 90g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC
Attention: When using the SWEETBREAD program the Bread is lighter. Use the Level l doses,
otherwise the volume Is too large.
*Add these ingredients after the first acoustic signal.

Yogurt Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water oder Milk 160ml 200ml 250ml 300ml 360ml
Yogurt 85g 110 g 150g 200g 240g
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Sugar ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Bread flour 305g 380g 500g 700g 840g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC

11
French Honey bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 200ml 250ml 325ml 450ml 540ml
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Olive oil ¾ Tbs 1 Tbs 2 Tbs 1 ½ Tbs 1¾ Tbs
Honey 1¼ Tbs 1 ½ Tbs 1 ½ Tbs ¾ Tbs 1 Tbs
Bread flour 280g 340g 450g 600g 720g
Durum wheat flour 40g 50g 75g 100g 120g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: RAPID
Attention: When using the SWEETBREAD program the Bread is lighter. Use the Level l doses,
otherwise the volume is too large.

Fresh Cheese Bread

LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water or Milk 128ml 160ml 200ml 300ml 360ml
Margarine or butter 20ml 25g 30g 40g 50g
Whole eggs 1 1 1 1 1
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Sugar ¾ Tsp 1 Tbs 1 Tbs 1 ½ Tbs 1¾ Tbs
Granular fresh cheese 72g 90g 125g 200g 240g
Bread flour 300g 380g 500g 700g 840g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC

Amaretto Bread
Tip: lnstead of using almond leaves you can even use Crushed almonds. The amaretto can be
replaced with milk or water.
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Milk or Water 130ml 160ml 200ml 200ml 240ml
Amaretto 40ml 50ml 75ml 100ml 120ml
Bread flour 300g 380g 500g 650g 780g
Sugar ¾ Tbs 1 Tbs 1 Tbs 2 Tbs 2 Tbs
Salt ¾ Tsp 1 Tsp 1½ Tsp 1¾ Tsp 2 Tsp
Butter 20g 25g 30g 40g 48g
Almond leaves 20g 25g 75g 100g 120g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC
Attention: When using the SWEETBREAD program the Bread is lighter. Use the Level l doses,
otherwise the volume is too large.

Herb Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Butter milk 225g 280ml 375ml 550ml 660ml
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Butter 6g 8g 10 g 20g 25g
Sugar ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Bread flour 300g 380g 500g 760g 910g
Fresh and finely chopped ¾ Tbs 1 Tbs 1 ½ Tbs 2 Tbs 2 Tbs
parsley Or mixed herbs
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC (immediate baking)

12
Rice Bread
 Cook the rice in abundant salted water and leave it cool Save the cooking water and use as
described below.
 Tip: instead of the rice cooking water you can use milk.
 You can add 2-3 tabiespoons of raisins and 1 teaspoon of cinnamon.
 You cannot bake a larger loaf otherwise the bread becomes too sticky.
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Rice cooking water 180ml 230ml 300ml 350ml 420ml
Bread flour 320g 400g 540g 650g 780g
Round grain rice-raw 280g 350g 50g 75g 90g
weight
Sugar 1¼ Tsp 1 ½ Tsp 2 Tsp 3 Tsp 3½ Tsp
Dry yeast ½packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC

Carrot Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
water 170ml 210ml 275ml 350ml 420ml
Butter 16g 20g 25g 30g 36g
Bread flour 300g 380g 500g 650g 780g
Finely diced carrots* 32g 40g 60g 90g 110g
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Sugar ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC
*if you please, you can make a carrot juice and add the marc obtained in the required amount.

Egg Bread
Tip: Beat the eggs first in a measuring beaker and the water until the required levei is reached. Bake
the bread immediately and eat while fresh
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
eggs 1 1 2 4 5
With Water or Milk up to 190ml 230ml 275ml 400ml 480g
Margarine or butter 16g 20g 25g 35g 40g
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Sugar ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Bread flour 300g 380g 500g 700g 840g
Yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC

Sunflower Bread
Tip: Add the sunflower seeds after the first acoustic signal. You can also use pumpkin seeds. If you
roast the seeds brietty in a pan, the taste will Be more intense.
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 230ml 280ml 375ml 550ml 660ml
Butter 20g 25g 30g 40g 50g
Bread flour 320g 400g 525g 700g 840g
Salt ¾ Tsp 1 Tsp 1 Tsp 1½ Tsp 1¾ Tsp
Sugar ¾ Tsp 1 Tsp 1 Tsp 1½ Tsp 1¾ Tsp
Sunflower seeds 20g 25g 35g 50g 60g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC

13
Fig & Walnut Bread
Tip: Wenn Sie frische Walnusse verwenden, bei welchen die Haut der Keme noch weib ist, schmeckt
das Brot leicht bitter, aber sehr lecker und passt hervorragend zu neuem Wein.
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 215ml 270ml 350ml 550ml 660ml
Bread flour 150g 190g 260g 320g 390g
Rye flour 200g 300g 400g 450g 540g
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Finely cut dry figs 30g 35g 50g 60g 72g
Chopped wainut 30g 35g 50g 60g 72g
Honey ¾ Tsp 1 Tsp 1 ½ Tsp 2 Tsp 2¼ Tsp
Dried leaven ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC

Wedding bread (Bread and Salt)

Tip: if the timer display shows 1:30, use a new small clay pot of 5 cm in diameter to make a small
ditch in the middle of the bread it can then Be baked.Once it has cooled you can fill the ditch with salt.
This is an Original gift for a wedding, when moving in or for other occasions.

LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg

Buttermilk 170ml 210ml 250ml 330ml 400ml
water 95ml 120ml 150ml 200ml 240ml
Rye flour 115g 130g 175g 240g 290g
rye wholemea 115g 130g 175g 240g 290g
Bread flour 135g 170g 225g 300g 360g
Sugar ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Dried leaven ½ packet ¾ packet ¾ packet 1 packet 1½ packet
Dry yeast ½ packet ¾ packet 1 packet 1¾ packet 1¾ packet
Program: BASIC

Herb Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
water 215ml 270ml 350ml 450ml 540ml
Dried leaven ¼ packet ½ packet ½ packet ¾ packet 1 packet
Bread flour 300g 370g 500g 660g 800g
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Sugar ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Coriander ¼ Tsp ½ Tsp ½ Tsp ¾ Tsp 1 Tsp
Fennel ¼ Tsp ½ Tsp ½ Tsp ¾ Tsp 1 Tsp
Aniseed ¼ Tsp ½ Tsp ½ Tsp ¾ Tsp 1 Tsp
Dry yeast ½ packet ¾ packet 1 packet 1¼ packet 1½ packet
Program: BASIC

14
French Herb Bread
Tip: you can increase the number of garlic cloves fourfold By cutting them into thin slices , letting them
brown slightly In butter and adding them to the other ingredients once They have cooled. The taste is
better you can also replace the salt with herbal salt.
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
water 215ml 270ml 350ml 480ml 570ml
Bread flour 320g 400g 525g 700g 840
Durum wheat flour 40g 50g 75g 100g 120g
Sugar ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Diced parsley , Dill and 1¼ Tsp 1 ½ Tbs 1 ½ Tbs 2 Tbs 2½ Tbs
cress
Finely crushed garlic gloves 1¼ Tsp 1 ½ Tsp 2 Tsp 3 Tsp 3 Tsp
Butter 10g 12g 15g 20g 25g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC

Pepper Almond Bread

Tip: This party bread tastes much better with cream chee-se It is much lighter. If you want it to be
thicker use only half the required amount of yeast.

LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg

water 190ml 240ml 325ml 450ml 540ml
Bread flour 300g 380g 500g 700g 840g
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Sugar ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Butter 10g 12g 15g 20g 25g
Grilled almond leaves 40g 50g 75g 100g 120g
Green pepper grains ¾ Tbs 1 Tbs 1 Tbs 1 ½ Tbs 1¾ Tbs
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC

Cornbread
Tip: The dough is especially fit for the making of crusty Bread rolls. Use the PAPID+DOUGH program,
make the Bread rolls and bake them in the oven.

LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg

water 190ml 230ml 300ml 400ml 480ml
Butter 15g 20g 25g 30g 40g
Bread flour 330g 410g 540g 700g 840g
Corn semolina 30g 40g 60g 80g 95g
Diced sour apples with skin ½ 1 1 1 1
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC

15
Pumpkin Bread
LOAF SIZE 0,675 kg 0,9 kg
Pumpkin puree* 300ml 400ml
Bread flour 500g 650g
Salt 1tsp 1½ tsp
Sugar 1tsp
Butter 25g 30g
Pumpkin seeds 50g 100g
Dry yeast ¾packet 1packet
Program: BASIC
*Make the pumpkin puree out of a sour-sweet marinated pumpkin. Use the indicated quantity.

Anchovy Bread
Tip: instead of the apple, you can add the same amount of finely diced pickles. The bread is especially
tasty when served with herbal butter and is a special treat for any sandwich buffet.
LOAF SIZE 0,675 kg 0,9 kg
water 325ml 440ml
Wheat wholemeal flour 500g 700g
Wheat wholemeal 75g 100g
Finely chopped anchovy filets 8 11
Red apple with skin , cored
and cut into thin slices 1 1½
Olive Oil 1½ tbsp 2 tbsp
Dry yeast 1packet 1½ packet
Program: BASIC

Winegrowers’ Bread
LOAF SIZE 0,675 kg 0,9 kg
water 150ml 180ml
Dry white wine 150ml 180ml
Wheat wholemeal flour 400g 570g
Rye wholemeal flour 125g 150g
Salt 1tsp 1½ tsp
Brown Sugar 1tsp 1½ tsp
Pork or greaves lard 20g 30g
Tender and finely cut
grapevine leaves 1tbsp 2tbsp
Finely cut leeks 1tbsp 2tbsp
Coarsely crushed walnuts 2tbsp 3tbsp
Dried leaven ½ packet ¾packet
Dry yeast ¾packet 1packet
Program: WHOLE WHEAT

16
Pizza Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
water 225ml 280ml 375ml 570ml 690ml
Olive oil ¾ Tbs 1 Tbs 1 Tbs 1 Tbs 1 Tbs
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Sugar ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Oregano 1¼ Tsp 1 ½ Tsp ¾ Tsp 1 Tsp 1¼ Tsp
Parmesan cheese 1¾ Tbs 2 Tbs 2 ½ Tbs 3 ½ Tbs 3¾ Tbs
Corn semolina 60g 75g 100g 150g 180g
Bread flour 290g 360g 475g 650g 780g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC

Zucchini Bread
Tip: This breed is especially tasty if eaten hot with some Olive oil.
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
water 30ml 40ml 50ml 75ml 90ml
Bread flour 300g 380g 500g 750g 900g
Finely cut raw zucchini 190g 240g 300g 450g 540g
Salt ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Sugar ¾ Tsp 1 Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Dry yeast ½ packet ¾ packet 1 packet 1 packet 1¼ packet
Program: BASIC

Tip: in the DOUGH program you can choose to make either a bread loat or bread rolls with the
ingredients dust with flour and bake the bread in a baking oven at 200°C.
LOAF SIZE 0,675 kg 0,9 kg
Buttermilk 350ml 450ml
Rye flour 300g 400g
Bread flour 200g 260g
Salt 1tsp 1½ tsp
Finely diced streaky bacon 75g 100g
Dried leaven ½ packet ¾packet
Dry yeast 1packet 1½ packet
Program: BASIC

Bread Recipes using Baking Mixes

Use the RAPID program when using baking mixes if the Producer does not specify otherwise.

Ciabatta
Tip: you can make the dough with the DOUGH program. Make bread rolls and bake them.

LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg

Lukewarm water 175ml 220ml 310ml 375ml 450ml
Ciabatta baking mix 375g 470g 625g 750g 900g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC

17
Leavened Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Lukewarm water 225ml 280ml 375ml 450ml 540ml
Leavened bread baking mix 360g 450g 600g 750g 900g
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: BASIC

Wholemeal-Rye Bread
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Lukewarm water 240ml 300ml 425ml 550ml 660ml
Wholemeal-rye 360g 450g 600g 750g 900g
Bread baking mix
Dry yeast ½ packet ¾ packet 1 packet 1 packet 1¼ packet
Program: BASIC

Coarse Brown Bread

LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Lukewarm water 225ml 280ml 375ml 450ml 540ml
Coarse brown breed baking 360g 450g 600g 750g 900g
mix
Dry yeast ½ packet ¾ packet 1 packet 1 ½ packet 1¾ packet
Program: BASIC

Fine Leavened Plait

LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Lukewarm water or milk 185ml 230ml 310ml 375ml 450ml
Fine leavened plait baking 375g 470g 625g 750g 900g
mix
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program: RAPID

Attention: when using the SWEETBREAD program the bread is lighter. Use the Level 1 doses,
otherwise the volume is too large.

CRANBERRY WALNUT BREAD

LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Milk 135ml 170ml 190ml 220ml 264ml
Eggs 1 2 3 4 5
Butter oil 3 Tbs 4 Tbs 5 Tbs 6 Tbs 7 Tbs
Sugar 3 Tbs 4 Tbs 5 Tbs 6 Tbs 7 Tbs
Salt 1¼ Tsp 1 ½ Tsp 2 Tsp 2 ½ Tsp 1¾ Tsp
Lemon peel ½ Tsp ¾ Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Bread flour 300g 380g 500g 620g 750g
Dry yeast ½ packet ½ packet ¾ packet ¾ packet 1 packet
Dried cramberries or 30g 40g 60g 75g 90g
Dried cherries
Walnuts chopped 30g 40g 60g 75g 90g
Program : SWEET

18
CINNAMON RAISIN NUT BREAD
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 200ml 250ml 330ml 450ml 540ml
Oil 1 Tbs 2 Tbs 3 Tbs 4 Tbs 5 Tbs
Cinamon ½ Tsp ¾ Tsp 1 Tsp 1 ½ Tsp 1¾ Tsp
Dark brown sugar ¾ Tbs 1 Tbs 1¼ Tbs 1 ½ Tsp 1¾ Tsp
Rasins 50g 60g 80g 110g 130g
Nuts 50g 60g 80g 110g 130g
Salt 1 Tsp 1 ½ Tsp 2 Tsp 2 ½ Tsp 2¾ Tsp
Bread flour 280g 350g 460g 580g 700g
Dry yeast ½ packet ½ packet ¾ packet ¾ packet 1 packet
Program : SWEET

RICH SWEET BREAD

LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 130ml 170ml 210ml 270ml 325ml
Eggs 1 2 3 4 5
oil 1 Tbs 2 Tbs 3 Tbs 4 Tbs 5 Tbs
Sugar 1 Tbs 2 Tbs 3 Tbs 4 Tbs 5 Tbs
Salt 1Tsp 1 ½ Tsp 2 Tsp 2 ½ Tsp 2¾ Tsp
Bread flour 280g 350g 460g 580g 700g
Rasins 40g 50g 75g 100g 120g
Dry yeast ½ packet ½ packet ¾ packet ¾ packet 1 packet
Program : SWEET

HOLIDAY BREAD
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 100ml 125ml 150ml 180ml 215ml
Milk 70ml 160ml 230ml 300ml 360ml
Oil 1½ Tbs 2 Tbs 3 Tbs 4 Tbs 5 Tbs
Salt 1½ Tsp 2 Tsp 2 ½ Tsp 3 Tsp 3½ Tsp
Sugar 3 Tbs 4 Tbs 5 Tbs 6 Tbs 7 Tbs
Bread flour 280g 350g 460g 580g 470g
Walnuts chopped 50g 60g 80g 110g 90g
Candied fruit 50g 60g 80g 110g 90g
Dry yeast ¼ packet ½ packet ¾ packet ¾ packet 1 packet
Program : SWEET

SANDWICH BREAD
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 200ml 260ml 340ml 460ml 550ml
Margarine or butter 1 Tbs 1 ½ Tbs 2 Tbs 2 ½ Tbs 2¾ Tbs
Salt 1 Tsp 1 ½ Tsp 2 Tsp 2 ½ Tsp 2¾ Tsp
Dry milk 1 Tbs 1 ½ Tbs 2Tbs 2 ½ Tbs 2¾ Tbs
Sugar 2 Tbs 3 Tbs 4 Tbs 5 Tbs 6 Tbs
Bread flour 305g 380g 500g 620g 750g
Dry yeast ½ packet ½ packet ½ packet ¾ packet 1 packet
Program : Sandwich

19
WHOLE WHEAT SANDWICH BREAD
LOAF SIZE 0,5kg 0,675kg 0,9kg 1,125kg 1,350kg
Water 300ml 370ml 450ml 570ml 690ml
Wheat wholemeal flour 290g 380g 500g 620g 750g
Dry milk 1¼ Tbs 1 ½ Tbs 2 Tbs 2 ½ Tbs 2¾ Tbs
Salt 1¼ Tsp 1 ½ Tsp 2 Tsp 2 ½ Tsp 2¾ Tsp
Margarine or butter 1¼ Tbs 1 ½ Tbs 2 Tbs 2 ½ Tbs 2¾ Tbs
Honey 2 Tbs 2 Tbs 3 Tbs 4 Tbs 4 Tbs
Dry yeast ½ packet ¾ packet ¾ packet 1 packet 1¼ packet
Program : Sandwich

Dough Preparation
You can easily prepare dough with the DOUGH program Of your breed baking machine. The dough
can be further Worked and baked in your oven. During the 2 nd kneading phase add the ingredients
when You hear the acoustic signal. In the Dough program there are no differences in the Baking
levels. We will provide the doses that can be prepared. Here are a few recipes:

French Baguette
Dough Size NOMAL BIG
Water 375ml 550ml
Dried wheat leaven 25g 50g
Salt 1tsp ½ tsp
Sugar 1tsp ½ tsp
Bread flour 75g 100g
Dry yeast ¾packet 1packet
Program: DOUGH
 Divide the dough when ready into 2-4 parts, form long loat shapes and leave them to rest for 30-
40 minutes. Make a series of diagonal cuts on the top surface and Put the bread to bake in the
oven.

Wholemeal Pizza
Dough Size NOMAL BIG
Water 150ml 225ml
Salt ½ tsp 1tsp
Olive oil 2tbsp 3tbsp
Wheat wholemeal flour 300g 450g
Wheat germs 1tbsp 1½ tbsp
Dry yeast ½ packet ¾packet
Program: DOUGH

 Spread the dough, make round forms and leave them to rest for 10 minutes.
 Spread pizza sauce on the dough and the desired filling.
 Bake for 20 minutes.

20
Croissants
Dough Size 14 pieces
Egg 1
Fill with water or milk to 225ml
Butter 60g
Salt 1tsp
Sugar 2tbsp
Bread flour 400g
Dry yeast ¾packet
Program: DOUGH

 Take the dough from the container , knead , leave it to rest and work it again;
 Cover the dough and put in the refrigerator for 30 minutes;
 Roll out the dough into a rectangle and spread melted Butter on it (not on the edges).Fold the
dough three Times (like a letter). Repeat this procedure three times.
 Place the dough in a plastic bag for at least 1 hour or overnight in the refrigerator.
 Roll out the dough into a rectangle and cut it into 9(18) squares. Cut each square diagonally.
 Roll up the triangles starting from the wider side and lay them on a greased baking tin.
 Coat them with beaten eggs and bake them for 20 minutes in an oven heated to 190°C. Do not
open the Oven while baking!

Coffee Cake
Dough Size NOMAL BIG
Milk 170ml 225ml
Salt ¼tsp ½ tsp
Egg yolk 1 1
Butter of Margarine 10g 20g
Bread flour 350g 450g
Sugar 35g 50g
Dry yeast ½ packet ¾packet
Program : DOUGH

 Take the dough out of the container and work it.

 Make a round or square shape with it and add the following fillings.

Melted butter 2tbsp 3tbsp

Sugar 75g 100g
Grated cinnamon 1tsp 1½ tsp
Crushed nuts 60g 90g
icing ,as much as you like

 Spread the butter on the dough.

 Mix the sugar, cinnamon and nuts in abowl and spread them on the butter.
 Leave the dough to rest for 30 minutes in a warm place and then bake.

21
Pretzels
Dough Size NOMAL BIG
Water 200ml 300ml
Salt ¼tsp ½ tsp
Bread flour 360g 540g
Sugar ½ tsp ¾tsp
Dry yeast ½ packet ¾packet
1 egg (slightly beaten ) to spread
Coarse-grained salt to spread
Fill all the ingredients except the egg and coarse-grained salt in the container.
program : Dough

 When the acoustic signal rings and the display shows 0:00, press the START/STOP key.
 Heat the oven to 230°C
 Divide the dough into pieces and form a long thin roll out of each piece of dough.
 Make the pretzels and lay them on a greased baking tin.
 Coat the pretzels with the beaten egg and then spread the salt.
 Bake the pretzels at 200°C for 12-15 minutes in the preheated oven.

Yeast rolls
If you please, can put an apricot in the middle before Baking Coat the baked and cooled ―fried eggs‖
with powdered sugar.
Rolls 9 pieces 12pieces
Milk 100ml 200ml
Salt ¾tsp 1tsp
Water 30ml 45ml
Butter 30g 45g
Whole egg 1 1+1 egg yolk
Bread flour 350g 450
Sugar 1½ tbsp 2tbsp
Dry yeast ½ packet ¾packet
Program : DOUGH
Shape the dough as you please or work it as follows for Cinnamon rolls (Danish pastry):
Filling
Melted Butter / Margarine 50g 100g
Sugar 50g 100g
Grated cinnamon ½ tsp ¾tsp
Icing, as much as you like

 Take the dough out of the baking container and work in thoroughly.
 Roll it out into a rectangle on a floured work surface and spread the butter cream on the dough.
Mix the sugar and cinnamon and spread on the butter.
 Roll it up starting from the wider side. Tuck in the sides well.
 Cut the roll into pieces and lay them on a baking tin without making them touch with one another.
 Leave them to rest for about 40 min.
 Bake them at 1900C for 25-30 minutes in a preheated oven.
 Cover them with icing while they are still hot.

22
Bran rolls
Ingredients for bran rolls 9 pieces 12 pieces
Water 325ml 430ml
Salt 1tsp 1½ tsp
Butter or Margarine 30g 40g
Pure lecithin powder* 5g 8g
Bread flour 400g 600g
Pollard 75g 100g
Sugar 1tsp 1½ tsp
Dry yeast ¾packet 1 packet
Program : DOUGH

 Remove the dough when the program is over.

 Work the dough and make rolls out of it which need to be further worked.
 Bake at 2000C in a preheated oven.
* Pure lecithin powder is a natural emulsifier that improves the volume of the bread ,makes the soft
part softer and lighter and keeps it fresh longer.

Christmas Stollen
lngredients for a Christmas Stollen weighing 100g
Milk 125ml
Butter cream 125g
Eggs 1
Rum 3tbsp
Bread flour 500g
Sugar 100g
Candied lemon peels 50g
Candied orange peels 25g
Raisins 100g
Salt 1pinch
Cinnamon 2pinches
Dry yeast 2packet
Program: DOUGH
Take the dough from the container, press it into a Stollenshape tin. Bake at 180°C (160°C in a hot -air
oven) for about 1-1’15‖ hours (for large quantities).

Brioches
Ingredients for Brioches 9 pieces 12 pieces
Egg 1 2
Fill with water or milk up to 225ml 300ml
Butter or margarine 55g 75g
Salt ½ tsp ¾tsp
Sugar 40g 50g
Bread flour 400g 540g
Dry yeast ¾packet 1 packet
Program : DOUGH
 Take the dough from the container, work it and divide it into pieces.
 Make one small and one large ball out of each piece.
 Place the large ball itto a greased brioche tin . Place the Small ball on too of it . Leave it to rise
until its volume doubles.
 Mix an egg with some sugar, coat the brioches and bake.

23
Marmalade
It is easy to make jams or marmalades with the bread Baking machine. Even if you have never made
marmalade Before, it is worth giving it a try .you can be sure to make Especially tasty marmalades.

Proceed as follows:
 Wash fresh, ripe fruit. Peel the apples. Peaches pears And other hard-peeled fruits.
 Always use the recommended doses, as these are precisely determined for the MARMALADE
program.
Otherwise the marmalade risks to boil too early or to Spill over.
 Weigh the fruit , cut it into small pieces (max 1cm) or Add the 2:1 jellifying sugar in the specified
quantities.
Do not absolutely use normal sugar or 1:1 jellifying Sugar, as the jam will not be thick enouhg.
 Mix the fruit with the sugar and start the program that runs completely automatically.
 After 1’20‖ the acoustic signal is given .you can fill the marmalade into glass jars. Close the jars
well

Strawberry Jam
Washed and cleaned fresh strawberries, either cut into pieces or pureed 900g
2:1 jellifying sugar 500g
Lemon juice 1tbsp

 Mix all the ingredients in the container with a plastic Scraper.

 Select the MARMALEDE program and start.
 Remove the sugar remains on the side of the container with a spatula.
 When the acoustic signal is given , take the container out of the appliance with oven cloths.
 Fill the marmalade into glass jars and close them well.

Berry Jam
Thawed deep-frozen berries 950g
2:1 jellifying sugar 500g
Lemon juice 1tbsp

 Mix all the ingredients in the container.

 Select the MARMALADE program and start.
 Remove the sugar remains on the side of the container with a spatula.
 When the acoustic signal is given, take the container Out of the appliance with oven cloths.
 Fill the marmalade into glass jars and close them well.

Orange jam
Peeled and thinly diced oranges 900g
Peeled and thinly diced lemons 100g
2:1 jellifying sugar 500g

 Peel the oranges and lemons and cut, them into pieces.
 Add the sugar and mix all the ingredients in the container.
 Select the MARMALADE program and start.
 Remove the sugar remains on the side of the container with a plastic spatula.
 When the acoustic signal is given , take the container out of the appliance with oven cloths.
Fill the marmalade into glass jars and close them well.

24