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Wheat leaven dough, that can also be bought dried, im-
proves the dough quality, the freshness and the taste. It is
milder than rye leaven dough.
Bake leaven bread in the BASIS or the VOLLKORN pro-
grams, so that it rises and bakes properly.
Wheat bran should be added to the dough when a particu-
larly roughage-full and light bread is required. Use 1 ES
for 500 g of flour and raise the quantity of liquid by ½ ES.
Wheat germ is a natural helper out of grain protein. It ma-
kes the bread lighter, gives a better volume, sinks less of-
ten and is more wholesome. This is particularly the case
with wholemeal breads and pastries and those made from
self-ground flour.
Colour malt, which we use in several recipes, is a dark-roa-
sted barley malt. It is used to obtain a darker crumb and
crust (such as black bread). A rye malt is also available
and is not so dark. Such malts are available in whole food
shops.
Bread seasoning can be added to all mixed breads. The
quantity used depends on the taste and the information of
the manufacturer.
Pure lecithin powder is a natural emulsion that raises the
baking volume, makes the crumb tender and softer and
prolongs the freshness.
All the above boldly-printed baking substances and ingre-
dients are available in whole food, health food shops and
the health food departments of grocery stores or from flour
mills.
1. Adjusting the ingredients
In cases where certain ingredients are increased or redu-
ced, ensure that the proportions in the original recipe are
maintained. In order to achieve a perfect result, take note
of the following basic rules on adjusting the ingredients:
Liquid/flour: The dough must be soft (not too soft), slight-
ly sticky and not stringy. Light dough is in a ball, whereas
with heavier dough, such as rye wholemeal or other whole-
meal breads, this is not the case. Check the dough 5 mi-
nutes after the first kneading. Should it be too moist, add
more flour until the correct consistency is achieved. If the
dough is too dry, knead in spoonful by spoonful of water.
Replacing liquids: Should you replace ingredients in the re-
cipes which contain liquid (such as cream-cheese, yoghurt,
etc.), the appropriate liquid quantities must be adjusted
accordingly. When using eggs, break then into the measu-
ring jug and fill up with liquid to the required level.
If you live high up (above 2,500 ft.), the dough rises more
quickly. In such regions the amount of yeast can be redu-
ced by ¼ to ½ TS, to avoid excessive rising. The same is
the case in regions where soft water is present.
2. Adding and measuring the ingredients and quantities
Always first add the liquid and then the yeast. Only in case
of very heavy dough such as rye bread, we recommend to
fill in first the flour and the dry yeast and to pour the li-
quid on top to ensure proper kneading. However, if this
is combined with the TIME function, make sure, that any
contact between yeast and liquid is avoided until the pro-
gram starts.
52
In order to prevent the yeast from fermenting too soon (in
particular using the time delay), contact between the yeast
and the liquid must be avoided.
Always use the same units in measuring, which means that
with the indication of tablespoon and teaspoons either use
the measuring spoon supplied with baking automatic or
spoons which are normally used in the household.
Weighing in grams is preferable due to their accuracy.
The supplied measuring jug can be used for millilitres
measurements.
Abbreviations in the recipes mean:
tbsp
= tablespoon (or measuring spoon large)
tsp.
= level tea spoon (or measuring spoon small)
g
= grams
ml
= millilitres
bag
= bag package dry yeast of 7 g content for
500 g flour - corresponds to 20 g fresh yeast
3. Adding of fruit, nuts or corn
Should you wish to include further ingredients, this can
be done in all programs (except jams) as soon as the peep
sound is heard. If the ingredients are added too soon, they
can be ground up by the kneader.
Should there be no sizes mentioned in the recipes because
they do not exist in the prescribed program, then the small
and also the large quantities will be successful for the ap-
propriate type in the mentioned program. The programs wi-
thout size selection are programmed appropriately.
4. Bread weights and volumes
In the following recipes you will find exact details of bread:
However, you will see that the weights for pure white bread
are less than those for wholemeal bread. This is because
white flour rises more and therefore is somewhat limited.
In spite of these exact weight details, certain differences
may occur. The actual bread weight is very much depen-
dant on the humidity in the air on preparation. All breads
that have a high proportion of wheat will achieve a greater
volume and in the highest weight class will rise above the
pan edge after the last raising. Nevertheless, they do not
overflow. The bread bulging over the pan edge will be so-
mewhat lighter browned as the bread in the pan. It is re-
commended to use the FAST program for sweet breads, or
the HEFEKUCHEN program; thus the bread will be lighter.
Do not use more than the quantities of step I in this pro-
gram.
5. Baking results
The baking results are in particular dependant upon the lo-
cal situation (soft water, high humidity, great heights state
of the ingredients, etc.). For this reason, the figures in the
recipes are only clues and have to be adapted accordingly
If one or other recipe is not successful, do not give up, mo-
reover try to find out the cause and try again, for examp-
le with alternative quantity proportions. Before you bake a
bread overnight with the timer delay, we recommend that
you make a trial bread so that, in certain circumstances,
the recipe can be altered.
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