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Delay time
This allows you to delay the bread making process for up to 13 hours.
Knead
Two kneads are standard for most settings. The first knead will actually mix the ingredients.
Rest
These are periods of resting in which the unit will not be active except for the countdown display.
Rise
These are periods of rising in which the unit will not be active except for the countdown display.
Bake
The loaf is in the final baking cycle. Baking time and temperature will be regulated according to
the individual recipe.
Keep warm
The Bread Maker will automatically go into KEEP WARM mode at the end of the baking cycle.
It will stay in this mode for 1 hour or until the machine is switched off. This means bread can be
served warm; it also helps to minimize moisture build up if the loaf is not removed from the Bread
Maker immediately after baking.
Table for programme cycle times (minutes)
1
2
3
4
Basic
French Whole
Quick
Wheat
1st knead
10
10
10
10
1st rise
20
40
25
10
2nd knead
15
20
20
10
2nd rise
70
85
100
30
Bake
65
75
65
70
Total time
03:00
03:50
03:40
02:10
14
5
6
7
8
9
10
Sweet
Gluten Ultrafast Dough Sandwich Cake
Free
10
12
10
20
6
15
5
15
-
-
5
35
15
13
5
-
10
10
80
105
33
70
9
65
65
65
50
-
80
55
02:55
03:30
01:38
01:30
01:50
03:00
A guide to ingredients
The major ingredient in bread making is flour, so selecting the right one is the key to a successful loaf.
Wheat flours
Wheat flours make the best loaves. Wheat consists of an outer husk, often referred to as bran,
and an inner kernel which contains the wheat germ and endosperm. It is the protein within the
endosperm which, when mixed with water, forms gluten. Gluten stretches like elastic and the
gases given off by the yeast during fermentation are trapped, making the dough rise.
Strong White Bread flours
These flours have the outer bran and wheat germ removed, leaving the endosperm which is
milled into a white flour. It is essential to use strong white flour or white bread flour because this
has a higher protein level essential for the development of the gluten. Do not use ordinary plain
white flour or self raising flour for making yeast raised breads in the Bread Maker because you
will not get a good result. There are several brands of white bread flour in the shops – look for
STRONG or BREAD flour on the bag.
Strong Wholemeal or Whole-wheat Bread flours
Wholemeal flours include the bran and wheat germ and have a nutty flavour. Wholemeal flour
gives coarser textured bread. Again look for STRONG wholemeal bread flour. If you make a loaf
using all wholemeal flour it will be denser than white loaves. Wholemeal doughs rise more slowly
which is why there is a special programme on this machine. For a lighter loaf replace part of the
wholemeal flour with white flour.
Granary Strong Bread flours.
A combination of white, wholemeal and rye flours with malted whole-wheat grains, which adds
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texture and flavour. You can use this on its own or in combination with strong white flour.
Bake
Non wheat flours
Other flours such as rye can be used with white and wholemeal bread flours to make traditional
breads like pumpernickel or rye bread. Adding even a small amount can add an interesting tang
-
to your loaf. Do not use it on its own as the dough will be very sticky and the loaf will be heavy
and very dense.
-
Other grains e.g. millet, barley, buckwheat, cornmeal and oatmeal;
These grains cannot be used alone to make bread as they are unsuitable but they can be added in
-
small quantities to white bread flour – try replacing 10 – 20% of white bread flour with any of these.
-
Salt
A small quantity of salt is essential for bread making. It helps to develop the dough and gives
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flavour. Use fine table salt or sea salt rather than coarse ground salt which is best kept for
sprinkling on top of hand-shaped rolls etc to give a crunchy texture. Low salt substitutes are best
01:00
avoided as most do not contain sodium.
Salt strengthens the gluten structure and makes the dough more elastic.
Salt inhibits the growth of yeast to prevent over-rising and stops the dough collapsing.
Take care to add the correct amount as too much salt will kill the yeast or prevent it rising
sufficiently.
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