Breads For Persons With Allergies - Unold BACKMEISTER TOP EDITION 68415 Bedienungsanleitung

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 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 Backmeister
follow the instructions on the package.
We have achieved good results with products from the Schär company and Hammermühle Diät GmbH. If you have que-
stions 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 necessita-
ted by affliction with sprue. Breads baked in the Backmeister
cream of tartar is increased. 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
Step II
850 g
350 ml
525 g
75 g
1 tsp
1 tsp
1½ tblsp
2 St.
15 g
¾ bag
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
with very good results. When using baking mixes, please
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are also relatively compact when the quantity of yeast or
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Step II
900 g
350 ml
260 g
400 g
1 tsp
50 g
50 g
1 ½ tsp
¾ bag
¾ bag
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