Unold Backmeister MULTI 68211 Bedienungsanleitung Seite 48

We have conducted baking trials in our Breadmaker using various flour mixtures which are partially based on cornstarch, rice starch or potato st-
arch for persons who suffer from a grain-allergy or must stick to specific diet-plans. We have achieved great baking results with products produced
by Schär and Hammermühle Diät GmbH. For more information and enquiries on gluten-free products or other allergies please contact:
Hotline Fa. Schär
Hotline Hammermühle
Our recipes are based on ingredients which are available on the German market. Please replace these with products available in your country. If
in doubt, please obtain information on preparation options and suitability from the product manufacuter. Supplier contact details for your country
can be obtained from the above mentioned websites via the internet.
All flour types listed are suitable for cakes and breads required for special diets (coeliac's) within a diet-plan. Breads baked in the Breadmaker
will remain relatively solid, even when adding increased quantities of yeast or gluten-free baking powder. Place ingredients listed in the recipes
mentioned below as per indicated sequence into baking pan. Select the following programmes:
a) for making bread
for a hefty crust select the programme "Basic", dark, for a lighter crust select "Quick" dark
b) for making dough which you wish to process: Programme "Dough"
If flour residue builds up on the edge of the bread pan, briefly open the machine during the kneading process and push the flour towards the centre
of the bread pan with a dough scraper. Re-close the appliance.
Remove the kneading blade after opening the machine as the bread will only rise slightly and it will otherwise produce a hollow space in this area
and will arise after baking. Drizzle a few drops of oil over the dough and brush with fingers or a dough scraper. Greasing is important as otherwise
the bread will tear to deeply during the baking process. Close the machine. Allow the ready-baked bread to cool on a wire rack.
We recommend to slice the cooled bread and freeze this in portions to avoid rapid drying up of the bread. If required, the bread slices can be
warmed up on the toaster.
HaMMErMÜHLE GLUTEN-FrEE BrEadMIXEs
White bread, gluten-free
 gluten-free  egg-free
 milk-free  soy-free
Bread weight approx.
Water
Margarine (milk-free)
Bread flour White Bread
Dry yeast
Programme:
100 g contains approx.
969 kJ/232 kcal
Sunflower Seed Bread, glutenfree
 gluten-free  egg-free
Bread weight approx.
Buttermilk
Butter / margarine
Coarse flour mis
Sunflower seeds
sugar
salt
dry yeast
Programme:
100 g contain approx.
876 kJ/210 kcal
chestnut bread, gluten-free
 gluten-free  egg-free
 milk-free  soy-free
Bread weight approx..
Water
Oil
Bread flour mix chestnut bread
Dry yeast
Programme:
100 g contains approx.
1494 kJ/352 kcal
48
GLUTEN-FrEE BrEads
Italy
Germany
750 g
290 ml
15 g
375 g
1 1/3 tsp
BASIS
Protein 2 g
Carbohydrate 85 g
Fat 0,5 g
750 g
270 ml
13 g
250 g
2 tbs
2/3 tbs
1 1/3 tsp
1 ¼ tsp
BASIS
Protein 2 g
Carbohydrate 46 g
Fat 5 g
750 g
290 ml
15 g
375 g
1 1/3 tsp
BASIS
Eiweiß 2 g
Kohlenhydrate 85 g
Fett 0,5 g
0039 (0) 473 29 33 00
0049 (0) 6321 95890
yeast dough
Weight:
Milk
Margarine/Butter
Egg, medium-sized
Flour mix light
Sugar
Salt
Vanilla or grated lemon zest
Dry yeast
Programme:
light flour mix for forming
100 g enthalten ca.
1135 kJ/271 kcal
HINT: Process dough for sweet cookies and cakes. If required,
brush tops of pastry with beaten egg/milk mixture.
BrEadMIX dr. scHÄr
scHÄr-Gluten-Free Bread Flour MIX B - White Bread I
Bread weight
Warm water
Vinegar
Bread flour MIX B
Salt
Dry yeast
Programme:
scHÄr--Gluten-Free Bread Flour MIX B – Bread with
Olive Oill
The programme "Baking Powder" only has 1 baking level..
Bread weight
warm water
Olive oil
Egg white
Bread flour MIX B
Salt
Sugar
Baking powder
Programme:
HINT: Always remove kneading blade prior to baking. Otherwise a
large cavity will form.
www.schaer.com
www.hammermuehle-shop.de
750 g
250 ml
80 g
2
350 g
8 tbs
¼ tsp
optional
1 tsp
TEIG
100-150 g
Eiweiß 5 g
Kohlenhydrate 43 g
Fett 9 g
850 g
430 ml
1 EL
525 g
½ TL
1,5 sachet.
BASIS
900 g
350 ml
3 EL
2
500 g
1 TL
1 TL
1 Pckg.
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