4 - Lakeland
4 - Lakeland
4 - Lakeland
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24<br />
Bread Recipes<br />
SPELT WHITE BREAD<br />
Select menu ‘13’<br />
M L XL<br />
spelt white flour 400 g 500 g 600 g<br />
teaspoons of sugar 11 ⁄2 2 2<br />
teaspoons of salt 11 ⁄4 11 ⁄2 13 ⁄4<br />
butter 5 g 10 g 10 g<br />
water 260 mL 340 mL 400 mL<br />
teaspoons of<br />
dry yeast<br />
1 11 ⁄4 11 ⁄2<br />
WHOLE SPELT BREAD<br />
Select menu ‘13’<br />
M L XL<br />
spelt wholegrain flour 200 g 250 g 300 g<br />
spelt white flour 200 g 250 g 300 g<br />
teaspoons of sugar 11 ⁄2 2 2<br />
teaspoons of salt 11 ⁄4 11 ⁄2 13 ⁄4<br />
tablespoons of oil 2 3 3<br />
water 250 mL 320 mL 380 mL<br />
teaspoons of<br />
dry yeast<br />
1 11 ⁄4 11 ⁄2<br />
RYE AND SPELT (forbid delay timer)<br />
Select menu ‘13’<br />
M L XL<br />
spelt white flour 275 g 350 g 425 g<br />
rye flour 125 g 150 g 175 g<br />
teaspoons of sugar 11 ⁄2 2 2<br />
teaspoons of salt 11 ⁄4 11 ⁄2 13 ⁄4<br />
butter 5 g 10 g 10 g<br />
plain yogult 120 g 150 g 180 g<br />
water 180 mL 230 mL 270 mL<br />
teaspoons of<br />
dry yeast<br />
1 11 ⁄4 11 ⁄2<br />
SEEDED BUCKWHEAT AND SPELT<br />
Select menu ‘13’<br />
M L XL<br />
spelt white flour 320 g 400 g 480 g<br />
buckwheat flour 80 g 100 g 120 g<br />
teaspoons of honey 1 1 11 ⁄2<br />
teaspoons of salt 11 ⁄4 11 ⁄2 13 ⁄4<br />
tablespoons of<br />
sesami seed<br />
11 ⁄2 2 21 ⁄2<br />
tablespoons of linseed 11 ⁄2 2 2<br />
tablespoons of<br />
poppy seed<br />
11 ⁄2 2 21 ⁄2<br />
tablespoons of oil 2 3 3<br />
water 250 mL 320 mL 380 mL<br />
teaspoons of<br />
dry yeast<br />
1 11 ⁄4 11 ⁄2<br />
RICE AND SPELT WITH PINE NUT AND FRIED ONION<br />
Select menu ‘14’<br />
M L XL<br />
spelt white flour 320 g 400 g 480 g<br />
brown rice flour 80 g 100 g 120 g<br />
teaspoons of sugar 11 ⁄2 2 2<br />
teaspoons of salt 11 ⁄4 11 ⁄2 13 ⁄4<br />
butter 5 g 10 g 10 g<br />
water 260 mL 340 mL 400 mL<br />
teaspoons of<br />
dry yeast<br />
1 11 ⁄4 11 addition (place in<br />
raisin nut dispenser):<br />
⁄2<br />
pine nut<br />
40 g 50 g 60 g<br />
tablespoons of<br />
fried onion<br />
3 4 5<br />
LEMON AND POPPY SEED SPELT<br />
Select menu ‘13’<br />
M L XL<br />
spelt white flour 400 g 500 g 600 g<br />
teaspoons of sugar 11 ⁄2 2 2<br />
teaspoons of salt 11 ⁄4 11 ⁄2 13 ⁄4<br />
butter 5 g 10 g 10 g<br />
grated zest from<br />
lemon<br />
1 1 1<br />
lemon juice 20 mL 20 mL 30 mL<br />
tablespoons of<br />
poppy seed<br />
2 3 3<br />
water 250 mL 330 mL 380 mL<br />
teaspoons of<br />
dry yeast<br />
1 11 ⁄4 11 ⁄2<br />
FRUITY SPELT<br />
Select menu ‘14’<br />
M L XL<br />
spelt white flour 400 g 500 g 600 g<br />
teaspoons of sugar 11 ⁄2 2 2<br />
teaspoons of salt 11 ⁄4 11 ⁄2 13 ⁄4<br />
butter 5 g 10 g 10 g<br />
teaspoons of<br />
mixed spice<br />
2 21 ⁄2 3<br />
water 270 mL 350 mL 400 mL<br />
teaspoons of<br />
dry yeast<br />
1 11 ⁄4 11 addition (place in<br />
raisin nut dispenser):<br />
⁄2<br />
mixed dried fruits 100 g 125 g 150 g
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