Bread Recipes
Dough Recipes
Dough Recipes
SPELT WHITE BREAD
SPEL
RICE AND SPEL
SPELT WHITE BREAD
RICE
T WITH PINE NUT
AND SPEL
AND FRIED ONION
RICE
T WITH PINE NUT
AND SPEL
BASIC DOUGH
PIZZA DOUGH
T WITH PINE NUT AND FRIED ONION
BASIC DOUGH
PIZZA DOUGH
select menu ‘13’ (SD-2500: ‘12’)
select menu ‘13’
select menu ‘14’ (SD-2500: ‘13’)
select menu ‘16’ (SD-2500: ‘15’)
select menu ‘14’ (SD-2500: ‘13’)
select menu ‘16’
select menu ‘22’ (SD-2500: ‘20’)
select menu ‘22’
select menu ‘13’ (SD-2500: ‘12’)
select menu ‘14’ (SD-2500: ‘13’)
select menu ‘16’ (SD-2500: ‘15’)
select menu ‘22’ (SD-2500: ‘20’)
M
L
XL
M
L
XL
teaspoons of dry yeast
XL
1
teaspoons of dry yeast
1
M
L
XL
M
L
XL
teaspoons of dry yeast
1
teaspoons of dry yeast
1
English
strong white bread flour, type 550
strong white bread flour
500 g
500
strong white bread flour, type 550
strong white bread flour
450 g
English
teaspoons of
teaspoons of
450 g
teaspoons of
strong white bread flour, type 550
500
strong white bread flour, type 550
450
Suomi
teaspoons of
teaspoons of
teaspoons of salt
g
g
teaspoons of salt
111⁄122
teaspoons of salt
2
dry yeast
1
11⁄4
11⁄2
dry yeast
1
11⁄4
11 2
dry yeast
1
11⁄4
11⁄2
dry yeast
1
11⁄4
11 2
teaspoons of salt
11⁄
teaspoons of salt
2
dry yeast
1
11⁄4
11⁄2
dry yeast
1
11⁄4
11⁄2
tablespoons of sugar
2
tablespoons of sugar
111⁄122
tablespoons of plant oil
4
spelt white flour
400 g
400 g
500 g
500 g
600 g
600 g
spelt white flour
320 g
320 g
400 g
400 g
480 g
480 g
tablespoons of sugar
11⁄
tablespoons of plant oil
4
spelt white flour
400 g
500 g
600 g
spelt white flour
320 g
400 g
480 g
butter
2
1
butter
30 g
30
water
240 mL
teaspoons of sugar
111⁄
240 mL
2
⁄2
2
2
brown rice flour
80 g
80 g
100 g
100 g
120 g
120 g
butter
30
water
240 mL
teaspoons of sugar
11⁄2
2
2
brown rice flour
80 g
100 g
120 g
water
g
water
310 mL
teaspoons of salt
111⁄
310 mL
14⁄
water
310 mL
4
111⁄122
131⁄344
teaspoons of sugar
111⁄122
2
2
teaspoons of salt
11⁄4
11⁄2
13⁄4
teaspoons of sugar
11⁄2
2
2
butter
5 g
5
10 g
10
10 g
10
teaspoons of salt
111⁄144
111⁄122
131⁄344
BRIOCHE DOUGH (CHOCOLATE CHIP
butter
5 g
10 g
10 g
teaspoons of salt
11⁄4
11⁄2
13⁄4
BRIOCHE DOUGH (CHOCOLA
BRIOCHE ROLL)
TE CHIP
BRIOCHE DOUGH (CHOCOLA
BRIOCHE ROLL)
water
260 mL
340 mL
400 mL
butter
5 g
5
10 g
10
10 g
10
BASIC RAISIN DOUGH
water
260 mL
340 mL
400 mL
butter
5 g
10 g
10 g
BASIC RAISIN DOUGH
; for 12 rolls
; for 12 rolls
water
260 mL
340 mL
400 mL
water
260 mL
340 mL
400 mL
select menu ‘17’ (SD-2500: ‘16’)
select menu ‘17’
select menu ‘17’ (SD-2500: ‘16’)
select menu ‘23’ (SD-2500: ‘21’)
addition (place in
select menu ‘23’
addition (place in
addition (place in
teaspoons of dry yeast
1
select menu ‘23’ (SD-2500: ‘21’)
teaspoons of dry yeast
1
teaspoons of dry yeast
111⁄
raisin nut dispenser):
1
raisin nut dispenser):
raisin nut dispenser):
strong white bread flour, type 550
strong white bread flour
500
2
g
WHOLE SPELT BREAD
500
2
g
WHOLE SPELT BREAD
teaspoons of dry yeast
11⁄
strong white bread flour, type 550
500
2
g
WHOLE SPELT BREAD
pine nut
40 g
40
50 g
50
60 g
teaspoons of salt
60 g
1
strong white bread flour,
1
1⁄
strong white bread flour
12⁄
strong white bread flour,
2
pine nut
40 g
50 g
60 g
teaspoons of salt
11⁄2
type 550
400 g
select menu ‘13’ (SD-2500: ‘12’)
select menu ‘13’
tablespoons of sugar
type 550
400
tablespoons of sugar
111⁄12
type 550
400 g
select menu ‘13’ (SD-2500: ‘12’)
tablespoons of
3
4
5
⁄2
tablespoons of sugar
11⁄2
tablespoons of sugar
5
4
M
L
XL
tablespoons of
3
4
5
butter
XL
30 g
tablespoons of sugar
4
M
L
XL
fried onion
30 g
fried onion
butter
30
fried onion
water
g
water
310 mL
teaspoons of salt
1
teaspoons of
310 mL
teaspoons of
water
310 mL
teaspoons of salt
1
dry yeast
teaspoons of
1
11⁄4
11⁄2
addition (place in raisin nut dispenser):
butter (cut into 2cm cubes and
dry yeast
1
11⁄4
11⁄2
addition (place in raisin nut dispenser):
dry yeast
1
11⁄4
11⁄2
addition (place in raisin nut dispenser):
keep in fridge)
butter (cut into 2cm cubes and 70 g
spelt wholegrain flour 200
keep in fridge)
70
g
200 g
250 g
250 g
300 g
300 g
spelt wholegrain flour 200 g
250 g
300 g
raisin
keep in fridge)
70 g
raisin
100 g
100
egg (beaten) ;medium
raisin
100 g
3 (150 g
3 (150 )g
spelt white flour
200 g
200 g
250 g
250 g
300 g
300 g
LEMON AND POPPY
spelt white flour
200 g
250 g
300 g
LEMON
SEED SPEL
AND POPPY
T
LEMON
SEED SPEL
AND POPPY
egg (beaten) ;medium
3 (150 g)
SEED SPELT
milk
90 mL
teaspoons of sugar
111⁄1
milk
90 mL
2
⁄2
2
2
teaspoons of sugar
11⁄2
2
2
select menu ‘13’ (SD-2500: ‘12’)
select menu ‘13’
select menu ‘13’ (SD-2500: ‘12’)
1
1
3
FRENCH DOUGH
tablespoons of rum (dark)
1
teaspoons of salt
111⁄
FRENCH DOUGH
tablespoons of rum (dark)
1
4
⁄
FRENCH DOUGH
4
111⁄22
131⁄44
teaspoons of salt
11⁄4
11⁄2
13⁄4
M
L
XL
additional butter
tablespoons of oil
2
3
3
M
L
XL
select menu ‘21’ (SD-2500: ‘19’)
tablespoons of oil
2
3
3
select menu ‘21’
(cut into 1-2cm cubes and keep
additional butter
50 g
teaspoons of
50
teaspoons of
select menu ‘21’ (SD-2500: ‘19’)
(cut into 1-2cm cubes and keep 50 g
water
250 mL
320 mL
380 mL
dry yeast
teaspoons of
1
11⁄4
11⁄2
teaspoons of dry yeast
3
water
250 mL
320 mL
380 mL
dry yeast
1
11⁄4
11⁄2
teaspoons of dry yeast
⁄34
in fridge)
⁄4
dry yeast
1
11⁄4
11⁄2
teaspoons of dry yeast
3⁄
in fridge)
strong white bread flour, type 550
4
strong white bread flour, type 550
300 g
300
chocolate bits*
120 g
spelt white flour
400 g
400 g
500 g
500 g
600 g
600
120
g
strong white bread flour, type 550
300
chocolate bits*
120 g
spelt white flour
400 g
500 g
600 g
teaspoons of salt
g
1
teaspoons of salt
1
teaspoons of sugar
111⁄22
2
2
teaspoons of salt
1
teaspoons of sugar
11⁄2
2
2
butter
20
* After removed dough, sprinkle the chocolate bits and fold the bottom one third up
g
*
* After removed dough, sprinkle the chocolate bits and fold the bottom one third up
teaspoons of salt
111⁄
20 g
14⁄
butter
20
4
111⁄122
131⁄34
g
and the top one third down. Then fold it in half.
RYE
R AND SPEL
YE
T (forbid delay timer)
R AND SPEL
YE
⁄4
teaspoons of salt
11⁄4
11⁄2
13⁄4
water
and the top one third down.
water
180 mL
and the top one third down. Then fold it in half.
AND SPELT (forbid delay timer)
butter
5
180 mL
g
5
10 g
10
10 g
water
180 mL
select menu ‘13’ (SD-2500: ‘12’)
10 g
select menu ‘13’ (SD-2500: ‘12’)
butter
5 g
10 g
10 g
grated zest from
select menu ‘13’ (SD-2500: ‘12’)
SPELT T
SPEL ABLE ROLL
T T

grated zest from
SPEL ABLE ROLL
T T

M
L
XL
lemon
1
1
1
lemon
1
1
WHOLE WHEAT DOUGH
M
L
XL
lemon
1
1
1
WHOLE WHEAT DOUGH
; for 8 rolls
; for 8 rolls
teaspoons of
lemon juice
20 mL
20 mL
30 mL
teaspoons of
lemon juice
20 mL
20 mL
30 mL
select menu ‘18’ (SD-2500: ‘17’)
dry yeast
1
11⁄4
11⁄2
dry yeast
1
11⁄4
11 2
tablespoons of
select menu ‘18’
select menu ‘18’ (SD-2500: ‘17’)
select menu ‘24’ (SD-2500: ‘22’)
dry yeast
1
11⁄4
11⁄2
tablespoons of
select menu ‘24’
tablespoons of
teaspoons of dry yeast
select menu ‘24’ (SD-2500: ‘22’)
teaspoons of dry yeast
111⁄12
spelt white flour
275 g
275 g
350 g
350 g
425 g
425
poppy seed
2
3
3
2
poppy seed
2
3
3
teaspoons of dry yeast
11⁄2
teaspoons of dry yeast
g
111⁄14
spelt white flour
275 g
350 g
425 g
poppy seed
2
3
3
strong whole wheat bread flour
4
strong whole wheat bread flour
500 g
teaspoons of dry yeast
11⁄4
rye flour
125 g
125 g
150 g
150 g
175 g
175
water
250 mL
330 mL
380 mL
500 g
380 mL
strong whole wheat bread flour
500 g
spelt white flour
g
500 g
rye flour
125 g
150 g
175 g
water
250 mL
330 mL
380 mL
teaspoons of salt
500
teaspoons of salt
2
spelt white flour
500 g
teaspoons of sugar
111⁄1
teaspoons of salt
2
2
⁄2
2
2
teaspoons of sugar
11⁄2
2
2
tablespoons of sugar
1
tablespoons of sugar
111⁄
teaspoons of sugar
111⁄2
12⁄
2
2
teaspoons of sugar
11⁄2
teaspoons of salt
tablespoons of sugar
11
teaspoons of salt
111⁄
⁄
1
2
4
⁄4
111⁄122
131⁄344
butter
teaspoons of salt
11⁄4
11⁄2
13⁄4
30 g
teaspoons of salt
111⁄12
30 g
2
teaspoons of salt
11⁄2
butter
butter
30 g
butter
5 g
5
10 g
10
10 g
10
water
340 mL
butter
10 g
butter
5 g
10 g
10 g
FRUITY SPEL
FRUITY
T
340 mL
10
SPEL
FRUITY
T
water
340 mL
butter
10 g
plain yogult
SPELT
plain yogult
120 g
120
150 g
150
180 g
water
180 g
310 mL
plain yogult
120 g
150 g
180 g
water
310 mL
water
180 mL
230 mL
270 mL
select menu ‘14’ (SD-2500: ‘13’)
270 mL
select menu ‘14’
water
180 mL
230 mL
270 mL
select menu ‘14’ (SD-2500: ‘13’)
M
L
XL
WHOLE WHEAT RAISIN DOUGH
XL
WHOLE WHEA
M
L
XL
T RAISIN DOUGH
teaspoons of
teaspoons of
select menu ‘19’ (SD-2500: ‘18’)
select menu ‘19’
dry yeast
1
11⁄4
11⁄2
dry yeast
1
11⁄4
11 2
select menu ‘19’ (SD-2500: ‘18’)
dry yeast
1
11⁄4
11⁄2
teaspoons of dry yeast
111⁄12
SEEDED BUCKWHEAT
SEEDED BUCKWHEA AND SPEL
T
T
spelt white flour
400 g
400 g
500 g
500 g
600 g
600
2
SEEDED BUCKWHEA AND SPEL
T
T
g
teaspoons of dry yeast
11⁄
spelt white flour
400 g
500 g
600 g
strong whole wheat bread flour
2
AND SPELT
strong whole wheat bread flour
500 g
500
teaspoons of sugar
strong whole wheat bread flour
500 g
teaspoons of sugar
111⁄122
2
2
teaspoons of salt
teaspoons of sugar
11⁄2
2
2
2
select menu ‘13’ (SD-2500: ‘12’)
select menu ‘13’
teaspoons of salt
2
select menu ‘13’ (SD-2500: ‘12’)
teaspoons of salt
111⁄144
111⁄122
131⁄344
tablespoons of sugar
111⁄12
M
L
XL
2
XL
teaspoons of salt
11⁄4
11⁄2
13⁄4
tablespoons of sugar
11⁄2
M
L
XL
butter
5 g
5
10 g
10
10 g
butter
10 g
30 g
teaspoons of
30
teaspoons of
butter
5 g
10 g
10 g
butter
30
teaspoons of
water
g
water
340 mL
dry yeast
1
11⁄4
11⁄2
teaspoons of
340 mL
dry yeast
1
11⁄4
11⁄2
teaspoons of
water
340 mL
dry yeast
1
11⁄4
11⁄2
mixed spice
teaspoons of
2
21⁄2
3
addition (place in raisin nut dispenser):
spelt white flour
320 g
320 g
400 g
400 g
480 g
480
mixed spice
2
21⁄2
3
g
mixed spice
2
21⁄2
3
addition (place in raisin nut dispenser):
spelt white flour
320 g
400 g
480 g
water
270 mL
350 mL
400 mL
water
270 mL
350 mL
400 mL
raisin
100 g
buckwheat flour
80 g
80 g
100 g
100 g
120 g
120
100
g
buckwheat flour
80 g
100 g
120 g
addition (place in



raisin
100 g
teaspoons of honey

teaspoons of honey
1
1
111⁄21
addition (place in



2
teaspoons of honey
1
1
11⁄2
raisin nut dispenser):
teaspoons of salt
raisin nut dispenser):
teaspoons of salt
111⁄144
111⁄122
131⁄344
teaspoons of salt
11⁄
tablespoons of
4
11⁄2
13⁄4
mixed dried fruits
100 g
100 g
125 g
125 g
150 g
150
tablespoons of
g
mixed dried fruits
100 g
125 g
150 g
sesami seed
tablespoons of
11⁄2
2
21⁄2
sesami seed
11⁄2
2
21 2
sesami seed
11⁄2
2
21⁄2
Cake Recipes
tablespoons of linseed 11⁄2
2
2
Cake Recipe
tablespoons of linseed 11⁄2
2
2
tablespoons of linseed 11⁄2
2
tablespoons of
poppy seed
tablespoons of
11⁄2
2
21⁄2
poppy seed
11⁄2
2
21 2
poppy seed
11⁄2
2
21⁄2
CHERRY
CHERR & MARZIP
Y
AN CAKE
CHERR & MARZIP
Y
tablespoons of oil
2
3
3
AN CAKE
tablespoons of oil
2
3
3
water
250 mL
320 mL
380 mL
select menu ‘15’ (SD-2500: ‘14’)
select menu ‘15’
water
250 mL
320 mL
380 mL
select menu ‘15’ (SD-2500: ‘14’)
golden caster sugar
50 g
50
golden caster sugar
50
butter
g
butter
175 g
175
butter
175
eggs
g
eggs
3
eggs
3
self-raising flour
225 g
225
self-raising flour
225
glace cherries, chopped
g
glace cherries, chopped
100 g
100
glace cherries, chopped
100
marzipan, grated
g
marzipan, grated
75 g
75
marzipan, grated
75
milk
g
milk
60 mL
milk
60 mL
toasted, flaked almonds
15 g
15
toasted, flaked almonds
15 g
24
24
23
25
25

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Dieses Handbuch ist für folgende Modelle:
Brotbackautomat - SD2500WXA (5.92 mb)
Brotbackautomat - SD2500WXC (5.92 mb)
Brotbackautomat - SD2500WXE (5.92 mb)
Brotbackautomat - SD2501 (5.92 mb)