Bedienungsanleitung Lakeland 16147 (Seite 8 von 21) (Englisch)

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Delay time

This allows you to delay the bread making process for up to 13 hours.

Knead

Two kneads are standard for most settings. The ﬁrst knead will actually mix the ingredients.

Rest

These are periods of resting in which the unit will not be active except for the countdown display.

Rise

These are periods of rising in which the unit will not be active except for the countdown display.

Bake

The loaf is in the ﬁnal baking cycle. Baking time and temperature will be regulated according to

the individual recipe.

Keep warm

The Bread Maker will automatically go into KEEP WARM mode at the end of the baking cycle.

It will stay in this mode for 1 hour or until the machine is switched off. This means bread can be

served warm; it also helps to minimize moisture build up if the loaf is not removed from the Bread

Maker immediately after baking.

Table for programme cycle times (minutes)

1 2 3 4 5 6 7 8 9 10 11

Basic French Whole Quick Sweet Gluten Ultrafast Dough Sandwich Cake Bake

Wheat Free

1st knead 10 10 10 10 10 12 10 20 6 15 -

1st rise 20 40 25 10 5 15 - - 5 35 -

2nd knead 15 20 20 10 15 13 5 - 10 10 -

2nd rise 70 85 100 30 80 105 33 70 9 65 -

Bake 65 75 65 70 65 65 50 - 80 55 60

Total time 03:00 03:50 03:40 02:10 02:55 03:30 01:38 01:30 01:50 03:00 01:00

A guide to ingredients

The major ingredient in bread making is ﬂour, so selecting the right one is the key to a successful loaf.

Wheat ﬂours

Wheat ﬂours make the best loaves. Wheat consists of an outer husk, often referred to as bran,

and an inner kernel which contains the wheat germ and endosperm. It is the protein within the

endosperm which, when mixed with water, forms gluten. Gluten stretches like elastic and the

gases given off by the yeast during fermentation are trapped, making the dough rise.

Strong White Bread ﬂours

These ﬂours have the outer bran and wheat germ removed, leaving the endosperm which is

milled into a white ﬂour. It is essential to use strong white ﬂour or white bread ﬂour because this

has a higher protein level essential for the development of the gluten. Do not use ordinary plain

white ﬂour or self raising ﬂour for making yeast raised breads in the Bread Maker because you

will not get a good result. There are several brands of white bread ﬂour in the shops – look for

STRONG or BREAD ﬂour on the bag.

Strong Wholemeal or Whole-wheat Bread ﬂours

Wholemeal ﬂours include the bran and wheat germ and have a nutty ﬂavour. Wholemeal ﬂour

gives coarser textured bread. Again look for STRONG wholemeal bread ﬂour. If you make a loaf

using all wholemeal ﬂour it will be denser than white loaves. Wholemeal doughs rise more slowly

which is why there is a special programme on this machine. For a lighter loaf replace part of the

wholemeal ﬂour with white ﬂour.

Granary Strong Bread ﬂours.

A combination of white, wholemeal and rye ﬂours with malted whole-wheat grains, which adds

texture and ﬂavour. You can use this on its own or in combination with strong white ﬂour.

Non wheat ﬂours

Other ﬂours such as rye can be used with white and wholemeal bread ﬂours to make traditional

breads like pumpernickel or rye bread. Adding even a small amount can add an interesting tang

to your loaf. Do not use it on its own as the dough will be very sticky and the loaf will be heavy

and very dense.

Other grains e.g. millet, barley, buckwheat, cornmeal and oatmeal;

These grains cannot be used alone to make bread as they are unsuitable but they can be added in

small quantities to white bread ﬂour – try replacing 10 – 20% of white bread ﬂour with any of these.

Salt

A small quantity of salt is essential for bread making. It helps to develop the dough and gives

ﬂavour. Use ﬁne table salt or sea salt rather than coarse ground salt which is best kept for

sprinkling on top of hand-shaped rolls etc to give a crunchy texture. Low salt substitutes are best

avoided as most do not contain sodium.

Salt strengthens the gluten structure and makes the dough more elastic.

Salt inhibits the growth of yeast to prevent over-rising and stops the dough collapsing.

Take care to add the correct amount as too much salt will kill the yeast or prevent it rising

sufﬁciently.

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Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

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