14
to gently loosen the sides of the bread from the pan.
13. Turn the bread pan upside down onto a wire cooling rack or clean cooking
surface and gently shake the bread pan unl the bread falls out.
Ingredients Informaon
Bread our
Bread our has a high gluten content (it can be also be called high-gluten our which
contains high protein), it has good elascity and can keep the bread from collapsing
aer rising. As the gluten content is higher than normal our, it can be used for making
larger sized breads. Bread our is the most important ingredient in making bread.
Plain our
Flour that contains no baking powder is ideal for making express breads.
Whole wheat our
Whole-wheat our is ground from grain. It contains wheat skin and gluten. Whole-
wheat our is heavier and contains more nutrients than common our. The bread
made by whole-wheat our is usually small in size. So many recipes usually combine the
whole-wheat our and bread our to achieve the best results.
Black wheat our
Black wheat our, also known as “rough our” is a high bre kind of our and is similar
to whole-wheat our. To obtain a large size aer rising, it must be used in combinaon
with a high proporon of bread our.
Self-raising our
A type of our that contains baking powder that is generally used for making cakes.
Cornour and oatmeal our
Corn our and oatmeal ours are ground from corn and oatmeal separately. They are
the addive ingredients for making rough bread, which is used to enhance the avour
and texture of the bread.
Sugar
Sugar is a very important ingredient, which increases the sweet taste and colour of the
bread. Sugar is also considered as nourishment for the yeast. White sugar is largely
used but brown sugar and icing sugar may be used for special dietary requirements.
27
5. Whole-Wheat
Whole wheat bread is a yeast bread that mainly consists of whole wheat our (50% or
more). Breads made from whole wheat our are more nutrious because the our is
milled from the enre wheat berry (including the bran and the germ). Using whole
wheat our produces bread that is brown to dark brown in colour (when all whole
wheat our is used) and the breads are more avoursome and healthier, than breads
made with rened white ours (even though “lost” nutrients are added back into white
ours). This funcon requires a longer preheang me as the grain needs to swell and
expand.
Recipe: Whole wheat bread
Colour selecon: Medium/Light
Note: Aer the appliance has nished mixing, pause the appliance and scrape the
exisng our into the mixture to ensure that all ingredients are fully mixed together.
500g 750g 1000g
Water 155ml Water 230ml Water 310ml
Oil 2 big spoons Oil 2 big spoons Oil 2 big spoons
Salt ½ small
spoon
Salt ½ small
spoon
Salt 1 ½ small
spoon
Sugar 2 big spoon Sugar 3 big spoons Sugar 4 big spoons
Milk powder 2 big spoons Milk powder 3 big spoons Milk powder 4 big spoons
Whole
wheat our
200g Whole
wheat our
300g Whole
wheat our
400g
White Bread
Flour
100g White Bread
Flour
150g White Bread
Flour
200g
Yeast 1 small
spoon
Yeast 1 small
spoon
Yeast 1 ½ small
spoons
(38 Seiten)
Manymanuals.com
Manymanuals.de
Manymanuals.fr
Manymanuals.it
Manymanuals.pl
Manymanuals.cz
Manymanuals.es
Manymanuals-pt.com
Kommentare zu diesen Handbüchern