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R17
SEQUENCE FOR ‘WHOLE WHEAT RAPID’ SETTING:
SIZE PREHEAT
KNEAD
1
KNEAD
2
RISE 1
PUNCH
DOWN
RISE 2 SHAPE
RISE
3
BAKE
TIME
BAKE
TEMP
TOTAL
TIME
750g
Rapid
5min 3 min 17min 30min 10sec 40min 42min 132ºC
2hrs
17mins
1Kg
Rapid
5min 3 min 17min 30min 10sec 40min 45min 132ºC
2hrs
20mins
1.25Kg
Rapid
5min 5 min 15min 30min 10sec 40min 55min 132ºC
2hrs
30mins
If using the WHOLE WHEAT RAPID setting on specified recipes in this section, modify the salt and yeast quantities as indicated below:
Salt Decrease by ¼ teaspoon
Yeast Increase by ¼ teaspoon
These modifications are applicable to all loaf sizes i.e. 1.25Kg (1250g), 1Kg (1000g) and 750g.
Best results are achieved by using the longer settings, producing a loaf with optimal texture and greater keeping qualities.
100% WHOLEMEAL BREAD
INGREDIENTS 1.25Kg 1Kg 750g
Water 440ml 390ml 295ml
Oil 3 tablespoons 2 tablespoons 1½ tablespoons
Salt 2 teaspoons 1½ teaspoons 1 teaspoon
Sugar 3 tablespoons 2 tablespoons 1 tablespoon
Wholemeal plain flour 700g/ 4
2
⁄3 cups 600g/ 4 cups 450g/3 cups
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Milk powder 3 tablespoons 2½ tablespoons 2 tablespoon
Tandaco yeast 2¼ teaspoons 2 teaspoons 1¼ teaspoons
SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID
BRAN BREAD
INGREDIENTS 1.25Kg 1Kg 750g
Water 445ml 400ml 310ml
Butter 2½ tablespoons 2 tablespoons 1½ tablespoons
Salt 2¼ teaspoons 2 teaspoons 1½ teaspoons
Brown sugar 3 tablespoons 2 tablespoons 1 tablespoon
Bread flour 350g/ 2
1
⁄3 cups 300g/ 2 cups 260g/ 1¾ cups
Wholemeal flour 250g/ 1
2
⁄3 cups 225g/ 1½ cups 150g/ 1 cup
Bread improver 1 teaspoon ¾ teaspoon ½ teaspoon
Unprocessed Bran ½ cup
1
⁄3 cup ¼ cup
Milk powder 2½ tablespoons 2 tablespoons 1½ tablespoons
Tandaco yeast 2½ teaspoons 1½ teaspoons 1¼ teaspoons
SETTING: WHOLE WHEAT - LIGHT/MEDIUM/DARK/RAPID
Wholemeal Bread continued