Panasonic SDZB2502BXA - Manual (Page 24)

24
Bread Recipes
SPELT WHITE BREAD
Select menu ‘13’
M L XL
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1 1 ⁄
2
2 2
teaspoons of salt 1 1 ⁄
4
1 1 ⁄
2
1 3 ⁄
4
butter 5 g 10 g 10 g
water 260 mL 340 mL 400 mL
teaspoons of
dry yeast
1 1 1 ⁄
4
1 1 ⁄
2
WHOLE SPELT BREAD
Select menu ‘13’
M L XL
spelt wholegrain flour 200 g 250 g 300 g
spelt white flour 200 g 250 g 300 g
teaspoons of sugar 1 1 ⁄
2
2 2
teaspoons of salt 1 1 ⁄
4
1 1 ⁄
2
1 3 ⁄
4
tablespoons of oil 2 3 3
water 250 mL 320 mL 380 mL
teaspoons of
dry yeast
1 1 1 ⁄
4
1 1 ⁄
2
RYE AND SPELT (forbid delay timer)
Select menu ‘13’
M L XL
spelt white flour 275 g 350 g 425 g
rye flour 125 g 150 g 175 g
teaspoons of sugar 1 1 ⁄ 2 2 2
teaspoons of salt 1 1 ⁄ 4 1 1 ⁄ 2 1 3 ⁄ 4
butter 5 g 10 g 10 g
plain yogult 120 g 150 g 180 g
water 180 mL 230 mL 270 mL
teaspoons of
dry yeast
1 1 1 ⁄ 4 1 1 ⁄ 2
SEEDED BUCKWHEAT AND SPELT
Select menu ‘13’
M L XL
spelt white flour 320 g 400 g 480 g
buckwheat flour 80 g 100 g 120 g
teaspoons of honey 1 1 1 1 ⁄ 2
teaspoons of salt 1 1 ⁄ 4 1 1 ⁄ 2 1 3 ⁄ 4
tablespoons of
sesami seed
1 1 ⁄ 2 2 2 1 ⁄ 2
tablespoons of linseed 1 1 ⁄
2
2 2
tablespoons of
poppy seed
1 1 ⁄
2
2 2 1 ⁄
2
tablespoons of oil 2 3 3
water 250 mL 320 mL 380 mL
teaspoons of
dry yeast
1 1 1 ⁄
4
1 1 ⁄
2
RICE AND SPELT WITH PINE NUT AND FRIED ONION
Select menu ‘14’
M L XL
spelt white flour 320 g 400 g 480 g
brown rice flour 80 g 100 g 120 g
teaspoons of sugar 1 1 ⁄
2
2 2
teaspoons of salt 1 1 ⁄
4
1 1 ⁄
2
1 3 ⁄
4
butter 5 g 10 g 10 g
water 260 mL 340 mL 400 mL
teaspoons of
dry yeast
1 1 1 ⁄
4
1 1 ⁄
2
addition (place in
raisin nut dispenser):
pine nut 40 g 50 g 60 g
tablespoons of
fried onion 3 4 5
LEMON AND POPPY SEED SPELT
Select menu ‘13’
M L XL
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1 1 ⁄ 2 2 2
teaspoons of salt 1 1 ⁄ 4 1 1 ⁄ 2 1 3 ⁄ 4
butter 5 g 10 g 10 g
grated zest from
lemon
1 1 1
lemon juice 20 mL 20 mL 30 mL
tablespoons of
poppy seed
2 3 3
water 250 mL 330 mL 380 mL
teaspoons of
dry yeast
1 1 1 ⁄ 4 1 1 ⁄ 2
FRUITY SPELT
Select menu ‘14’
M L XL
spelt white flour 400 g 500 g 600 g
teaspoons of sugar 1 1 ⁄
2
2 2
teaspoons of salt 1 1 ⁄
4
1 1 ⁄
2
1 3 ⁄
4
butter 5 g 10 g 10 g
teaspoons of
mixed spice
2 2 1 ⁄
2
3
water 270 mL 350 mL 400 mL
teaspoons of
dry yeast
1 1 1 ⁄
4
1 1 ⁄
2
addition (place in
raisin nut dispenser):
mixed dried fruits 100 g 125 g 150 g