user manual

16
Course Crust Knead 1 Knead 2 Knead 3 Rest Knead 4 Knead 5 Bake Total
Quick Breads
Light 1 min 3 min 2 min
2 min 1 min 2 min 69 min 1:20
Medium 1 min 3 min 2 min 2 min 1 min 2 min 79 min 1:30
Dark 1 min 3 min 2 min 2 min 1 min 2 min 89 min 1:40
KNOW YOUR INGREDIENTS
FLOUR & OTHER GRAINS
All-Purpose Flour
All-purpose flour is a blend of refined hard and soft
wheat flours ideally suited for making quick breads
and cakes.
Bran
Bran (unprocessed) is coarse outer portion of
wheat or rye grains that is separated from flour by
sifting or bolting. It is often added to bread in small
quantities for nutritional enrichment, heartiness and
flavor. It is also used to enhance bread texture.
Bread Flour
Bread flour typically has higher gluten concentration
than all-purpose flour. Using bread flour with will
produce loaves with better volume and structure.
Bread flour should be used for all baking courses.
Cornmeal and
Oatmeal
Cornmeal and oatmeal come from coarsely ground
white or yellow corn and from rolled or steel-cut
oats. They are used primarily to enhance flavor and
texture of bread.
Cracked Wheat
Cracked wheat has very coarse texture. It comes
from wheat kernels cut into angular fragments. It
gives whole grain breads a nutty flavor and crunchy
texture.
Rye Flour
Rye flour must always be mixed with high proportion
of bread flour, as it does not contain enough gluten
to develop structure for high, even-grained loaf.
Self-Rising Flour
Self-Rising Flour is NOT RECOMMENDED for use
with your bread maker. Self-rising flour contains
leavening ingredients that will interfere with bread
and cake making.
7 Grain Cereal
Blend
7 grain cereal blend is blend of cracked wheat, oats,
bran, rye, cornmeal, flax seeds and hulled millet. It
is used primarily to enhance flavor and texture of
bread.