Breads For Persons With Allergies - Unold Backmeister 68110 Bedienungsanleitung

French herb bread
Step I
Bread weight, 560 g
approx.
Water 230 ml
Wheat flour type 350 g
550
Durum wheat 50 g
flour
Sugar 2/3 tsp
Salt 1/3 tsp
Chopped parsley, 1 tblsp
dill,etc.
Garlic gloves, 1 St.
mashed
Butter 10 g
Dry yeast ½ bag
Program: BASIS / 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.
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 Backmeiste
very good results. When using baking mixes, please follow the
instructions on the package.
Step II
850 g
350 ml
525 g
75 g
1 tsp
1 tsp
1½ tblsp
2 St.
15 g
¾ bag
with
r®
cottage cheese bread
Step I
Bread weight, 530 g
approx.
Water or milk 130 ml
Margarine/butter 20 g
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
We have achieved good results with products from the Schär
company and Hammermühle Diät GmbH. If you have questions
about gluten-free products or intolerabilities, please contact
these companies directly:
Hotline Fa. Schär
Deutschland Tel. 08 00/1 81 35 37
Österreich Tel. 08 00/29 17 28
Hotline Hammermühle
Deutschland Tel. 0 63 21/9 58 90
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
relatively compact when the quantity of yeast or cream of tartar is
increased.ie Brote, die im Backmeister
fest.
Add the ingredients to the baking pan. Select the following
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
chestnut bread
Lukewarm water
Vegetable oil
Chestnut bread baking mix
Dry yeast
Program:
Step II
800 g
200 ml
30 g
1
1 tsp
1 tblsp
125 g
500 g
¾ bag
are also
®
gebacken wurden, relativ
®
Step I
450 ml
20 g
500 g
5 g
BASIS
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