Whole-Wheat Bread - Team kalorik TKG BBA 1 Manual Del Usuario

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key. If the programme had gone a bit further than the kneading cycle but had not reached
the beginning of the baking cycle, use the baking programme "BAKE" which will start the
baking process. However, if the programme was in the middle of the baking cycle at the time
of the supply interruption, it is advisable to discard the dough and to start all over again as the
baking programme might be too long and might burn the dough.
STANDARD BREAD
Programme: 1 (BASIC) – Crust colour: light/medium/dark – Weight: 550g/1200g/1400g
This setting is used for breads, which primarily use white flour; though it can also be used for
medium and dark breads and farmer breads. Loaves will be slightly denser than French or
sweet breads. This programme cannot be used for whole-wheat breads.
Ingredients:
550g
190 ml of water
1 tablespoon of butter of
margarine
1 teaspoon of salt
1 tablespoon of powdered milk
1 tablespoon of sugar
2 ¼ cups of all-purpose flour or
bread flour
1 teaspoon of quick-rise yeast
1. Measure the ingredients accurately and add to the baking tin in the order listed above
(liquid ingredients first).
2. Insert the baking tin in the bread maker. Close the lid.
3. Select the desired programme.
4. Select the desired crust colour.
5. Select the loaf size.
6. Press the START/STOP key.
7. Using oven mitts, remove the bread after the baking time has elapsed.
8. Let it cool down on a wire rack at least one hour before slicing it.

WHOLE-WHEAT BREAD

Programme: 2 (WHOLE WHEAT) – Crust colour: light/medium/dark – Weight: 550g/1200g/1400g
This setting is used for recipes with significant amounts of whole-wheat or rye flour, oats, or bran.
It is recommended not to use the timer for this programme, as this may give poor results.
Ingredients:
550g
190 ml of water
2 tablespoons of margarine or
butter
1 teaspoon of salt
1 tablespoon of sugar
1 ¼ cup of all-purpose flour or
bread flour
1 cup of wholewheat flour
Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm
width x 210 mm height). When folding, make sure you
keep the good numbering when you turn the pages of
the I/B. Don‟t change the page numbering. Keep the
language integrity.
1200g
400 ml of water
2 ½ tablespoon of margarine or
butter
1 1/3 teaspoon of salt
2 ½ tablespoons of powdered
milk
1 1/3 tablespoon of sugar
4 2/3 cups of all-purpose flour
or bread flour
1 ¾ teaspoon of quick-rise
yeast
1200g
400 ml of water
4 tablespoons of margarine or
butter
2 ½ teaspoons of salt
4 tablespoons of powdered
milk
3 tablespoons of sugar
1 1/3 cup of all-purpose flour or
37
Assembly page 37/132
1400g
460 ml of water
4 tablespoons of
margarine or butter
2 teaspoons of salt
4 tablespoons of
powdered milk
3 tablespoons of sugar
5 ½ cups of all-purpose
flour or bread flour
1 ¾ teaspoon of quick-
rise yeast
1400g
460 ml of water
4 tablespoons of
margarine or butter
2 teaspoons of salt
4 tablespoons of
powdered milk
3 tablespoons of sugar
2 1/3 cups of all-purpose
TKG BBA 1 – 071212