Unold 68456 Notice D'utilisation page 52

Liquid leaven dough, available packed in bags, can also be
used well. As far as quantities are concerned adjust to the
details on the packing. Fill the leaven dough into a meas-
uring jug and add the appropriate quantity of liquid men-
tioned in the recipe.
Wheat leaven dough, that can also be bought dried, im-
proves the dough quality, the freshness and the taste. It is
milder than rye leaven dough.
Bake leaven bread in the BASIS or the VOLLKORN pro-
grams, so that it rises and bakes properly.
Wheat bran should be added to the dough when a particu-
larly roughage-full and light bread is required. Use 1 ES
for 500 g of flour and raise the quantity of liquid by ½ ES.
Wheat germ is a natural helper out of grain protein. It
makes the bread lighter, gives a better volume, sinks less
often and is more wholesome. This is particularly the case
with wholemeal breads and pastries and those made from
self-ground flour.
Colour malt, which we use in several recipes, is a dark-
roasted barley malt. It is used to obtain a darker crumb
and crust (such as black bread). A rye malt is also available
and is not so dark. Such malts are available in whole food
shops.
Bread seasoning can be added to all mixed breads. The
quantity used depends on the taste and the information of
the manufacturer.
Pure lecithin powder is a natural emulsion that raises the
baking volume, makes the crumb tender and softer and
prolongs the freshness.
All the above boldly-printed baking substances and ingre-
dients are available in whole food, health food shops and
the health food departments of grocery stores or from flour
mills.
2. Adjusting the ingredients
In cases where certain ingredients are increased or re-
duced, ensure that the proportions in the original recipe
are maintained. In order to achieve a perfect result, take
note of the following basic rules on adjusting the ingredi-
ents:
Liquid/flour: The dough must be soft (not too soft), slightly
sticky and not stringy. Light dough is in a ball, whereas
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with heavier dough, such as rye wholemeal or other whole-
meal breads, this is not the case. Check the dough 5 min-
utes after the first kneading. Should it be too moist, add
more flour until the correct consistency is achieved. If the
dough is too dry, knead in spoonful by spoonful of water.
Replacing liquids: Should you replace ingredients in the
recipes which contain liquid (such as cream-cheese, yo-
ghurt, etc.), the appropriate liquid quantities must be ad-
justed accordingly. When using eggs, break then into the
measuring jug and fill up with liquid to the required level.
If you live high up (above 2,500 ft.), the dough rises more
quickly. In such regions the amount of yeast can be re-
duced by ¼ to ½ TS, to avoid excessive rising. The same is
the case in regions where soft water is present.
3. Adding and measuring the ingredients and quantities
Always first add the liquid and then the yeast. Only in case
of very heavy dough such as rye bread, we recommend to
fill in first the flour and the dry yeast and to pour the liquid
on top to ensure proper kneading. However, if this is com-
bined with the TIME function, make sure, that any con-
tact between yeast and liquid is avoided until the program
starts.
In order to prevent the yeast from fermenting too soon (in
particular using the time delay), contact between the yeast
and the liquid must be avoided.
Always use the same units in measuring, which means that
with the indication of tablespoon and teaspoons either use
the measuring spoon supplied with baking automatic or
spoons which are normally used in the household.
Weighing in grams is preferable due to their accuracy.
The supplied measuring jug can be used for millilitres
measurements.
Abbreviations in the recipes mean:
tbsp = tablespoon (or measuring spoon large)
tsp. = level tea spoon (or measuring spoon small)
g = grams
ml = millilitres
bag = bag package dry yeast of 7 g content for
500 g flour - corresponds to 20 g fresh yeast
4. Adding of fruit, nuts or corn
Should you wish to include further ingredients, this can
be done in all programs (except jams) as soon as the peep