Breads For Persons With Allergies - Unold BACKMEISTER SKALA 68616 Bedienungsanleitung

Fig-walnut bread
Step I
Bread weight, 600 g
approx.
Water 230 ml
Wheat flour 170 g
type 1050
Rye flour 260 g
Salt 2/3 tsp
Figs, finely 30 g
chopped
Walnuts, 30 g
choppedt
Honey 1 tsp
Dry leaven ½ bag
Dry yeast ½ bag
Program: BASIS
Cottage cheese bread
Step I
Bread weight, 530 g
approx.
Water or milk 130 ml
Margarine/ 20 g
butter
Egg, complete 1 small
Salt 2/3 tsp
Sugar 2/3 tblsp
Cottage cheese 80 g
Flour type 550 330 g
Dry yeast ½ bag
Program: SCHNELL

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.
Step II
900 g
350 ml
260 g
400 g
1 tsp
50 g
50 g
1 ½ tsp
¾ bag
¾ bag
Step II
800 g
200 ml
30 g
1
1 tsp
1 tblsp
125 g
500 g
¾ bag
French herb bread
Step I
Bread weight, 560 g
approx.
Water 230 ml
Wheat flour 350 g
type 550
Durum wheat 50 g
flour
Sugar 2/3 tsp
Salt 1/3 tsp
Chopped 1 tblsp
parsley,
dill,etc.
Garlic gloves, 1 St.
mashed
Butter 10 g
Dry yeast ½ bag
Program: BASIS / SCHNELL
Step II
850 g
350 ml
525 g
75 g
1 tsp
1 tsp
1½ tblsp
2 St.
15 g
¾ bag
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