Handleiding Bomann BBA 5002 CB (pagina 61 van 74) (Nederlands, Engels, Frans, Italiaans, Spaans)

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• Wheat gluten is a natural additive obtained from wheat pro-

teins. It makes the bread lighter and more voluminous. The

bread falls in more rarely and it is more easily digestible. The

effect can be easily appreciated when baking wholewheat and

other bakery products made of home-milled our.

• The black malt used in some recipes is dark-roasted barley

malt. It is used to obtain a darker bread crust and soft part (e.g.

brown bread). Rye malt is also suitable but it is not as dark.

You can nd this malt in whole food shops.

• Bread seasoning can generally be added to all our brown

breads. The amount depends on your personal taste and the

manufacturer’s specications.

• Pure lecithin powder is a natural emulsier that improves the

volume of the bread, makes the soft part softer and lighter and

keeps it fresh for longer.

2. Adjust Doses

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

the proportions of the original recipe are maintained. To obtain

a perfect result, the basic rules below for the adjustment of the

ingredient doses must be following:

• Liquids/our: The dough ought to be soft (not too soft) and

easy to knead without becoming stringy. A ball can be obtained

by kneading it lightly. This is not the case with heavy dough like

rye wholewheat or cereal bread. Check the dough ve minutes

after the rst kneading. If it is too moist, add some our until

the dough has reached the right consistency. If the dough is

too dry add a spoonful of water at a time during the kneading.

• Replacing liquids: When using ingredients containing liquids in

a recipe (e.g. curd cheese, yogurt, etc.) the required amount

of liquid must be reduced. When using eggs beat them in the

measuring beaker and ll it up with the other required liquids to

the envisaged amount.

If you are living in a place located at a high altitude (more than

750 m above sea level) the dough rises faster. The yeast can

be reduced in these cases by ¼ to ½ teaspoon to proportionally

reduce its rising. The same is true of places with particularly soft

water.

3. Add and Measure Ingredients and Quantities

• Always put in rst the liquid and the yeast at the end.

To avoid that the yeast acts too fast, contact between the yeast

and the liquid must be avoided.

• When measuring use the same measuring units, that is to say

use either the measuring spoon supplied with the bread maker,

or a spoon used in your home when the recipes require doses

measured in tablespoons and teaspoons.

• The measures in grams must be weighed precisely.

• For the milliliter indications you can use the supplied measur-

ing cup, which has a graduated scale of 50 to 200 ml.

The abbreviations in the recipes mean:

tbs = level tablespoonful (or large measuring spoon)

tsp = level teaspoonful (or small measuring spoon)

g = grams

ml = millilitre

Packet = 7 g dry yeast for 500 g of our – corresponds to

20 g of fresh yeast

• Fruit, nuts or cereal ingredients. If you wish to add other ingre-

dients, you can do so in specic programs when hearing the

acoustic signal. If you add the ingredients too early, they will be

crushed during the kneading.

4. Recipes for the Bread Maker Type BBA 5002 CB

The following recipes are for various bread sizes. In some pro-

grams a difference is made in weight. We recommend you to use

Level I (ULTRA SCHNELL I) for a bread loaf of approx. 1000g

and Level II (ULTRA SCHNELL II) for a bread loaf of approx.

750g.

Caution:

Adjust the recipes to the appropriate weight.

5. Bread Weights and Volumes

• In the following recipes you will nd exact indications regard-

ing the bread weight. You will see that the weight of pure white

bread is less than that of wholewheat bread. This depends on

the fact that white our rises more and hence limits need to be

posed.

• Despite the precise weight indications there may be slight

differences. The actual bread weight depends much on the

humidity of the room at the time of preparation.

• All breads with a substantial portion of wheat reach a large

volume and exceed the baking tin edge after the last rising

in case of the higher weight level. But the bread does not

spill over. The part of the bread outside the tin is more easily

browned compared to the bread in the tin.

• If for sweet bread the program SCHNELL or ULTRA SCHNELL

is recommended, then you can also bake (only) the smaller

quantity of the respective recipe in SÜSSES BROT program,

which makes the bread more spongy.

6. Baking Results

• The baking result depends on the on-site conditions (soft water

– high humidity – high altitude – consistency of the ingredient

etc.). Therefore, the recipe indications are reference points,

which can be adjusted. If one recipe or another dose not work

out straight the rst time, do not be discouraged. Try to nd the

cause and try it again by varying the proportions.

• If the bread is too pale after baking, you can leave it to brown

with program BACKEN.

Classic Bread Recipes

Classic White Bread

Ingredients

Water or milk 300 ml

Margarine/butter 1 1/2 tbs

Salt 1 tsp

Sugar 1 tbs

Flour type 550 540 g

Dry yeast 1 packet

Program “NORMAL”

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