Getting To Know Your
Breadmaker
Whether you are inexperienced at making
bread or have been making your own bread
for years, with your Moulinex Home Bread
Maker you can gain the satisfaction of baking a
loaf of bread. Just add the ingredients, select
the type of bread and size of loaf then simply
press the start button. The Home Bread Maker
then mixes, kneads, proves, and bakes the
bread automatically, all in the same pan
leaving you free to do something else. What
could be simpler? You can even set the timer
to delay mixing, so that you can wake next
morning to have a loaf of bread ready for you
and your home filled with the delicious aroma
of freshly baked bread.
Besides being able to make loaves, your Home
Bread Maker can also prepare bread dough for
rolls, buns and pizzas, ready to shape it by
hand and then bake in a conventional oven.
In fact there are 11 settings, including some for
making teabreads and cakes, and another for
making jam plus the choice of making two
sizes of loaf, either 500g or 750g. After baking
a ‘keep warm’ function stops the bread from
going soggy by keeping the bread warm for
up to one hour.
The recipes in the following pages have all been
specially developed for this machine and include
specific ingredients important for that bread. It
is extremely important not to alter the quantities
otherwise it could upset the critical balance of
the recipes and result in unsatisfactory baking
performance. One thing that may come as
unexpected surprise when first using your
breadmaker, is that all baked loaves have a hole
underneath where the kneading blade is
positioned while the bread is cooked in the
baking pan. This is typical of all breadmakers,
but we consider that the delicious taste of home
baked bread more than compensates for this.
If you have any problems, please refer to the
trouble shooting section on pages 22 and 23
or contact our Customer Relations Team on:
0845 330 4554 - UK (calls charged at local rate)
01 6774230 - Ireland. Please also telephone
this number for information for bread recipes
suitable for special diets such as salt free bread.
Baking Programs
(I) This setting is sometimes used for other recipes.
(II) This program has a longer rise time for breads containing 50% or more wholewheat flour.
(III) The Sweet setting is for baking breads with high amounts of sugar, fat and proteins, all of which
tend to increase browning.
(IV) Beeper sounds when it is time to add the additional ingredients eg. Fruit or nuts etc.
Ingredients For Breadmaking
For successful bread making the quality of the
ingredients is critical. Even if you follow the
recipe exactly, inferior quality ingredients, the
wrong type of ingredient or inaccurate weighing
will affect the results considerably. The
information below will help you get to know
more about the key role of each ingredient.
Flour
For bread making a flour with a high gluten
content is essential. Some of the flours
recommended are listed below and are usually
available in large supermarkets and health
food shops.
Strong Plain Flour
Only use Strong Plain White Flour or flour
labelled as suitable for bread making. Never
use ordinary plain or self-raising flour as they
are not suitable for bread making, since they
do not contain enough gluten.
Wholemeal flour (also called Wholewheat flour)
All the bran and wheatgerm is present in this
flour. Like white flour, look for flour sold as
“Strong” or “Bread flour”. Loaves made with
all wholemeal or wholewheat flour have a
heavier texture and smaller rise. To improve
the rise when using wholemeal flour, vitamin C
powder can be added. This is available from
chemists. Even so a bumpy, gnarled looking
top and slightly sunken loaf are typical with
wholemeal bread as, although the loaf may rise
perfectly, the gluten gets overstretched in
kneading, rising and baking stages. Recipes
using a mixture of strong white flour and
wholemeal flour give a lighter texture loaf and
reduce this problem.
Stoneground flour
Instead of the modern milling method of using
steel rollers, the grains are crushed between
mill stones.
Brown or Wheatmeal flour
During milling only 10 - 15 % of the bran and
wheatgerm has been extracted. Brown bread
has a lighter texture than wholemeal bread.
Granary® or Malted Grain flour®
Crushed wheat or rye grains are mixed with
malted wholemeal flour. This gives the bread a
nutty flavour and coarse “bits”. The texture is
slightly heavier than white bread.
Softgrain flour
Rye and wheat grains are added to strong
white flour. This flour essentially makes a white
loaf with a rustic texture provided by the rye
and wheat grains. Softgrain flour can be
substituted for white flour in recipes.
Rye flour
Bread baked with all rye flour would be too
heavy and dense, for most British tastes, so it is
usually combined with other flours in a recipe.
Yeast
Yeast is a minute single-celled plant visible only
under a microscope. Given the right conditions
of moisture, warmth and food (in the form of
sugar and flour carbohydrates), the yeast
produces bubbles of carbon dioxide gas to
“rise” or leaven the yeast dough. This reaction
is retarded by cold, salt and high concentrations
of fat and sugar.
Yeast for home baking can be purchased in
three types - Fresh Yeast, Dry Granular Yeast,
(which needs to be dissolved in warm water
before use) and Easy Bake available in sachets
which can be used dry (also called Easy Blend
or Fast Acting Yeast). Do not use fresh yeast
or dry granular yeast, usually sold in tins.
Always use yeast marked “Easy Bake”, “Easy
Blend”, “Fast Action or Fast Acting” on the
packet. Do not dissolve this type of yeast in
water before use. Once a sachet of yeast has
been opened, seal it well and use it within 48
hours. Bread or dough that fails to rise is often
caused by stale yeast.
Always add the yeast last so that it is not in
contact with the liquid otherwise it could activate
the yeast too soon.
Sugar
Sugar is required as food for the yeast.
Generally granulated sugar is used in the
recipes, but any type of sugar can be added,
including caster sugar, brown sugar, golden
syrup, or honey. However too much sugar may
affect the rising process and make the bread
collapse. As sugar burns easily too much can
make the crust too dark. Artificial sweeteners
cannot be substituted for sugar as the yeast
will not react with them.
Salt
Salt is a vital ingredient as it prevents the yeast
from working too quickly and making it rise
too much, adds flavour and helps the gluten to
stretch. However, too much salt slows down
the fermentation process and too little results in
a poor dough. Use ordinary table salt and
ensure the salt does not come in contact with
the yeast before mixing otherwise it could kill
the yeast. Do not use coarsely ground salt or
salt substitutes.
Program 1 2 3 4 5 6 7 8 9 10 11
Type of Rapid Basic Basic White Sweet (III) Super Teabreads Dough only Rye Jam Cakes
bread Wholemeal Wholemeal Crisp Crust & Basic White Rapid (mix & bake)
Dough Pizza
Bread (bake only)
bread (I) bread (II) & French Soft Crust Dough
Total cycle 500 g
500 g 500 g 500 g
0 58 1 43 1 30 1 50 3 30 1 09 1 00
time (in 2 50 4 00 3 40 2 40
hours & min) 750 g
750 g 750 g 750 g
3 00 4 10 3 50 2 50
Added (IV) After After After After After N/A After After After N/A N/A
ingredients 35 min 1hr 10 min 1 hr 03 min 20 min 1 min 17 min 10 min 25 min
Time on 500 g
500 g 500 g 500 g
0 57 x 1 13 1 40 3 05 x x
display for 2 15 2 50 2 37 2 20
Fruit & Nuts 750 g
750 g 750 g 750 g
2 25 3 00 2 47 2 30
Weight
✓✓✓ ✓xx xxxxx
selection
Browning
✓✓✓ ✓xx xxxxx
adjustment
Keep warm
1hr 1hr 1hr 1hr 1hr 1hr x x 1hr x 1hr
facility
Delayed
✓✓✓ ✓xx ✓✓✓xx
start option
7
8
