Breads For Persons With Allergies - Unold BACKMEISTER ONYX 8695 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
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

BREADS FOR PERSONS WITH ALLERGIES

Please note the following when preparing gluten-free
breads:
ƒ Gluten-free flour needs more liquid than flour contai-
ning 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 can-
not use the timer function. The program has to be
started right away.
48
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
850 g
350 ml
525 g
75 g
1 tsp
1 tsp
1½ tblsp
2 St.
15 g
¾ bag
Egg Bread
Step I
Bread weight, 480 g
approx.
Eggs 1
fill up with
180
water or milk to
be totally
Margarine/ 15 g
butter
Salt 2/3 tsp
Sugar 2/3 tsp
Flour, type 550 330 g
Yeast 1/2 bag
Program: Basis
Bake immediately and do not conserve
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
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
Copyright UNOLD AG | www.unold.de
Step II
730 g
2
275
25 g
1 tsp
1 tsp
500 g
3/4 bag
Step II
800 g
200 ml
30 g
1
1 tsp
1 tblsp
125 g
500 g
¾ bag