Zelmer BM1000 – страница 8

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You can add wheat bran to the dough if you want the

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Adding fruits, nuts or cereals. You can add these

bread to be lighter and richer in roughage. Add one

ingredients while using specied programs after you

tablespoon of bran for 500g of our and increase the

hear a beep. If you add these ingredients too early, they

amount of liquid by ½ tablespoon.

will be crushed during the kneading process.

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Wheat gluten is a natural additive obtained from wheat

 

proteins. It makes the bread lighter, the bread also has

The above-mentioned recipes are for various bread sizes.

more volume. The bread falls more rarely and is easier to

The total weight should not exceed 1000 grams. If no specic

digest. The effect can be easily appreciated when baking

instructions concerning the weight are given, it means that

whole meal and other bakery products made of home-

both a small and a large amount of the ingredients may

milled our.

be used for the given program. In case of the super rapid

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Black malt used is some recipes is dark-roasted barley

program the recommended weight of the loaf is about 750

malt. It is used to obtain a darker bread crust and soft

grams.

part (e.g. brown bread). You can also use rye malt, but it

is not as dark. Both products can be purchased in whole

 

food shops.

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The weight of the bread is precisely indicated in the

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Pure lecithin powder is a natural emulsier which

recipes. It is easy to see, that the weight of the pure

improves the bread volume, makes the soft part softer

weight bread is lower than the weight of whole meal

and lighter. The bread retains its freshness for longer.

bread. This is because white our rises more quickly,

therefore it is necessary to control the bread during the

 

baking process.

If the doses need to be increased or reduced, make sure

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Despite the precise weight indications there may be slight

that the proportions of the original recipe are maintained.

differences. The actual weight of the bread depends

To obtain a perfect result, follow the rules on adjusting the

to a large extent on the air humidity in the room at the

amount of the ingredients below:

moment of preparation.

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

the dough should be soft (but not too

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Breads with a large wheat content always have a large

soft) and easy to knead. The dough should not be

volume and they exceed the container edge after the

stringy. It should be possible to easily make a ball out

last rising phase even if the ingredients are precisely

of the dough. This is not the case with heavy dough like

measured. The bread does not spill over. The part of the

rye whole meal or cereal bread. Check the dough ve

bread outside the tin is more easily browned than the

minutes after the rst kneading phase. If it is too moist,

bread inside the tin.

add some our until it reaches the right consistency.

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For the bread to be lighter, in the SUPER program

If the dough is too dry add a spoonful of water at a time

recommended for baking sweet bread, you can use

during the kneading process.

a smaller amount of ingredients than in the SWEET

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

When using ingredients containing

program.

liquid (e.g. crud cheese, yoghurt, etc.) the amount of

liquid added should be reduced. When adding eggs, beat

 

them in the measuring beaker and ll the beaker with

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The result of the baking depends on the conditions

the other required liquids to control the amount. Dough

(the hardness of the water, air humidity, altitude, the

prepared in a place located at a high altitude (above

consistency of the ingredients, etc.). Therefore, the

750 meters) will rise faster. You can reduce the amount

recipe indications should serve rather as a reference

of yeast by ¼ to ½ teaspoon, to proportionally reduce

point, which can be modied depending on the

the rising of the dough. The same concerns places with

given conditions. Do not get discouraged in case of

particularly soft water.

unsuccessful baking attempts. Try to nd the cause of

the failure and try once again with changed proportions.

      

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If the bread is not brown enough after baking, you can



leave it in the appliance and use the browning program.

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

Do

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It is recommended to bake a test bread before setting

not allow the yeast to come into contact with liquid to

the timing function for baking overnight to make the

avoid fast rising of the yeast (especially when using the

necessary adjustments if needed.

timing function).

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

, that is measure the ingredients with the

included measuring spoon or spoons used at home, if the

recipe requires measuring the ingredients in tablespoons

and teaspoons.

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Measure the ingredients given in grams correctly.

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For the milliliter indications you can use the supplied

measuring beaker which has a graduated scale from 30

to 300 ml.