SBB 850 C1 - Bread maker SILVERCREST - Free user manual and instructions

Product Type	Bread Maker
Brand	SilverCrest
Model	SBB 850 C1
Power	850 W
Capacity	1.5 lb (750 g)
Dimensions (L x W x H)	30 x 25 x 35 cm
Weight	5.2 kg
Number of Programs	12
Crust Control	Light, Medium, Dark
Timer Delay	Up to 13 hours
Keep Warm Function	Yes, up to 1 hour
Viewing Window	Yes
Non-Stick Pan	Yes
Auto Fruit/Nut Dispenser	Yes
Cool-Touch Handle	Yes
Auto Shut-Off	Yes
Cleaning	Wipe with damp cloth; pan and kneading blade hand wash only
Spare Parts Availability	Available from manufacturer or authorized service centers
Repairability Index	7.5 / 10
User Manual Languages	DE, EL, EN, FR, IT, NL, etc.

Frequently Asked Questions - SBB 850 C1 SILVERCREST

How do I use the bread maker SBB 850 C1?

First, ensure the pan is clean and the kneading blade is attached. Add ingredients in the order: liquids, dry ingredients, and yeast. Select a program (e.g., Basic, Whole Wheat, Gluten-Free) and press Start. The machine will mix, knead, rise, and bake automatically. Refer to the user manual for specific program details.

What is the maximum capacity of this bread maker?

The SilverCrest SBB 850 C1 has a capacity of 1.5 lb (750 g), suitable for a standard loaf.

How do I clean the bread maker?

Unplug the device and let it cool. Wipe the exterior with a damp cloth. Remove the pan and kneading blade; wash them by hand with warm soapy water. Do not immerse the main body in water. Dry all parts thoroughly before reassembly.

Can I use the timer delay function?

Yes, the timer can be set up to 13 hours. Program the machine as usual, then press Timer to set the delay. The machine will begin so that the bread is ready at the desired time. Avoid using perishable ingredients like milk or eggs with long delays.

Why is my bread dense or not rising properly?

Possible causes: expired yeast, incorrect liquid amounts, or too much whole grain flour. Ensure yeast is fresh and measure ingredients accurately. Also check that the kneading blade is properly attached. Try using bread flour for better results.

What programs are available on this model?

The SBB 850 C1 offers 12 programs including Basic, Whole Wheat, French, Sweet, Gluten-Free, Dough, Jam, and Cake. It also has settings for crust color (Light, Medium, Dark). Consult the manual for the full list.

Can I open the lid during operation?

It is not recommended to open the lid frequently as it releases heat and may affect rising. However, you can safely open it during kneading or mixing to add ingredients like nuts or seeds (if no automatic dispenser is used). Avoid touching moving parts.

Is the pan non-stick? Can I use metal utensils?

Yes, the pan has a non-stick coating. To preserve it, use only plastic or wooden utensils. Metal utensils can scratch the coating.

What should I do if the machine does not start?

Check that the pan is correctly inserted and the lid is closed. Ensure the power cord is plugged in. If the display shows an error, refer to the troubleshooting section of the manual. Try resetting by unplugging for 10 minutes.

Where can I get spare parts or service?

Spare parts such as the kneading blade, pan, or lid can be ordered from SilverCrest authorized service centers. Check the manual or the brand's website for contact information. Use only genuine parts to maintain safety and performance.

USER MANUAL SBB 850 C1 SILVERCREST

BREAD MAKER SBB 850 F2

GB IE NI CY

RECIPE BOOKLET

GR CY

RECIPE BOOKLET

DE AT CH

RECIPE BOOKLET

IAN 337874_1910

GB/IE/NI/CY Recipe Booklet Page 1

What you need to know about baking ingredients 2

Flour 2

Yeast 3

Salt 3

Liquids 3

Eggs 3

Fats 4

Gluten-free 4

Measuring the ingredients 4

Baking mixes 5

Cutting and storing bread 5

Recipes for a 1000 g, 1250 g and 1500 g loaf....6

Programme 1: Regular 7

Programme 2: French 11

Programme 3: Whole-wheat 13

Programme 4: Sweet 17

Programme 5: Low carb 19

Programme 6: Gluten-free 22

Programme 7: Express 24

Programme 8: Cake 25

Programme 9: Kneading 25

Programme 10: Dough 26

Programme 11: Pasta-dough 27

Programme 12: Pizza-dough 27

Programme 13: Yoghurt....28

Programme 14: Jam 30

Programme 15: Bake 31

Programme 16: Homemade .... 31

Troubleshooting 32

What you need to know about baking ingredients

Flour

Most commercially available flours such as wheat or rye flour are suitable.

Using the "Gluten-free" baking programme allows you to use gluten-free flours such as cornflour, buckwheat or potato flour. You can also use ready-to-use baking mixtures. Programmes 1 and 2 are suitable for adding small proportions (10–20%) of grains or shredded grain. For larger portions of wholemeal (whole-wheat) flour (70–95%) use programme 3.

The following types of flour are used in the recipes.

Flour type Description
Soft flour Fine wheat flour for cakes or pastries
Plain flour Plain wheat flour, for fine-pored doughs
Rye flour Normal rye flour
Strong/hard flour	Dark wheat flour, for brown breads or savoury pastries
Dark rye flour Rye flour with high mineral content

Yeast

During the rising process, yeast breaks down the sugar and carbohydrates and generates carbon dioxide, which causes the bread dough to rise. Yeast is available in various forms: as dry yeast, fresh yeast and also as quick-fermenting yeast. We recommend using dry yeast, as it produces the best results.

If you are using fresh yeast instead of dry yeast, follow the instructions on the packaging.

Generally, 1 sachet of dry yeast corresponds to about 21 g of fresh yeast and is suitable for about 500 g of flour. Always store your yeast in the refrigerator as it spoils in warm temperatures. Check whether the expiry date has passed. After opening the package, unused yeast should be carefully wrapped and stored in the refrigerator.

NOTE

The recipes in these operating instructions are based on using dry yeast.

Salt

Salt is important for the taste and the level of browning. Salt also inhibits the fermentation of the yeast. Therefore, do not exceed the quantities specified in the recipes.

For dietary reasons, salt can be omitted. If you do this, the bread may rise more than usual. Therefore, only bake breads with a bread weight of 1000 g or 1250 g with reduced salt. Otherwise the baking tin may overflow.

Liquids

Liquids such as milk, water, or milk powder dissolved in water can be used to make bread. Milk enhances the flavour of the bread and softens the crust, while pure water produces a crispier crust. Some recipes specify the use of fruit juices that give the bread a special flavour.

Eggs

Eggs give the bread a richer taste and a softer structure. Use large eggs for all of the baking recipes in this booklet.

Fats

Baking fats, butter and oil make yeasty bread more crumbly. French bread gets its unique crust and structure thanks to its low-fat ingredients. However, bread that is made using fat stays fresh longer. If you use butter straight from the refrigerator, you should cut it into small pieces to achieve optimum mixing during kneading.

Gluten-free

Coeliac disease, also called sprue, is a chronic disease that is triggered by eating foods containing gluten. The gluten (gliadin) contained in wheat and spelt and similar protein-containing grains such as rye, barley and oats trigger damage to the mucous membranes in the small intestine. Sufferers can only eat special breads from health food shops or homemade breads using gluten-free flours.

However, baking bread and cakes with gluten-free flours takes a bit of practice. Gluten-free flours take longer to absorb liquids and they have differing rising properties. Gluten-free flours also need to be combined or raised with gluten-free raising agents. These include cream of tartar, yeast, sourdough made of cornflour or rice flour, corn-based baking enzymes or binding agents such as guar gum, locust bean gum, kudzu, pectin, arrowroot or carrageenan. The bread will also have a different flavour compared to regular bread. The consistency of gluten-free breads is different to that of breads made with wheat flour.

Measuring the ingredients

This breadmaker is delivered with the following measuring utensils that will help you measure your ingredients:

1 measuring cup with quantity specifications 1 large measuring spoon, corresponds to one tablespoon (tbsp.) 1 small measuring spoon, corresponds to one teaspoon (tsp.)

Place the measuring cup on a level surface. Ensure that the measured quantities match the measurement lines precisely. When measuring dry ingredients, make sure that the measuring cup is dry.

Baking mixes

You can also use ready-made baking mixes in this breadmaker.

Observe the manufacturer's information on the packaging.

NOTE

When using baking mixes in this appliance, never exceed 900 g of baking mix.

The bread mixes available at Lidl are ideal for use in this breadmaker. Follow the preparation guidelines provided on the packaging.

Cutting and storing bread

You will achieve the best results if you place the freshly baked bread on a rack and allow it to cool down for 15 to 30 minutes before slicing. Use a bread slicer or a bread knife to cut the bread.

Leftover bread can be stored at room temperature for up to three days in a plastic bag or a plastic container. If you want to keep the bread for longer periods (up to 1 month) you should freeze it.

As homemade bread contains no preservatives, it spoils faster than industrially manufactured bread.

Recipes for a 1000 g, 1250 g and 1500 g loaf

The specified weights refer to the quantity of ingredients placed in the baking tin.

Choose a bread weight and fill the ingredients into the baking tin in the indicated order and quantity. Make sure to set the appropriate bread weight on the appliance.

The quantities stated in the recipes are approximate values. Sometimes you might need to slightly adjust individual quantities of ingredients to optimise the baking result to your preferences. Please note that adjustment to the quantity of one of the ingredients may, under certain circumstances, also have a negative effect on the baking result.

The abbreviations used in the recipes are as follows:

tbsp. Level tablespoon (or large measuring spoon)
tsp. Level teaspoon (or small measuring spoon)
g Grammes
ml Millilitres
Pck.	Pack or sachet, e.g. dry yeast (7 g) for 500 g flour - equivalent to 21 g fresh yeast.

Programme 1: Regular

Sunflower seed bread

Ingredients 1000 g 1250 g 1500 g
Lukewarm milk 300 ml 375 ml 450 ml
Wheat flour(plain flour)	540 g 675 g 810 g
Butter/margarine 1 tbsp. 1,5 tbsp. 1,5 tbsp.
Sunflower seeds 5 tbsp. 6 tbsp. 7 tbsp.
Table salt 1 tsp. 1 tsp. 1,5 tsp.
Sugar 0,5 tsp. 0,5 tsp. 1 tsp.
Dry yeast 1 pck. (7 g) 1 pck. (7 g) 1 pck. (7 g)

Sourdough bread

Ingredients 1000 g 1250 g 1500 g
Sourdough	50 g	63 g	75 g
Water 350 ml 415 ml 480 ml
Table salt	1,5 tsp. 1,5 tsp. 2 tsp.
Butter/margarine	1,5 tbsp. 2 tbsp. 2,5 tbsp.
Sugar	1 tsp. 1 tsp. 1,5 tsp.
Rye flour(rye flour)	180 g 215 g 250 g
Wheat flour(strong/hard flour)	360 g 430 g 500 g
Dry yeast	1 Pck. (7 g) 8 g	9 g

Farmhouse bread

Ingredients 1000 g 1250 g 1500 g
Milk 300 ml 350 ml 410 ml
Eggs 2 pieces 2 pieces 3 pieces
Butter/margarine 1,5 tbsp. 2 tbsp. 2,5 tbsp.
Table salt 1,5 tsp. 1,5 tsp. 2 tsp.
Sugar 1 tbsp. 1 tbsp. 1,5 tbsp.
Wheat flour(strong/hard flour)	540 g 640 g 740 g
Dry yeast	1 Pck. (7 g) 8 g	9 g

Potato bread

Ingredients 1000 g 1250 g 1500 g
Milk/water	300 ml 350 ml 400 ml
Butter/margarine 2 tbsp. 2,5 tbsp. 3 tbsp.
Sugar 2 tbsp. 2 tbsp. 2 tbsp.
Cooked, mashed potatoes	90 g	95 g	100 g
Table salt	1 tsp. 1,5 tsp. 1,5 tsp.
Wheat flour (plain flour)	540 g 645 g 750 g
Dry yeast	1 Pck. (7 g)	1 Pck. (7 g)	1 Pck. (7 g)

Herb bread

Ingredients 1000 g 1250 g 1500 g
Buttermilk 350 ml 440 ml 530 ml
Table salt 1 tsp. 1 tsp. 1,5 tsp.
Wheat flour(plain flour)	540 g 675 g 810 g
Butter/margarine 1,5 tbsp. 2 tbsp. 2,5 tbsp.
Finely chopped herbs(parsley, chives, etc.)	4 tbsp. 5 tbsp. 6 tbsp.
Sugar 1 tbsp. 1 tbsp. 1,5 tbsp.
Dry yeast 5 g	6 g	1 Pck. (7 g)

Pizza

Ingredients 1000 g 1250 g 1500 g
Water	300 ml 375 ml 450 ml
Cooking oil	1 tbsp. 1,5 tbsp.	1,5 tbsp.
Table salt 1 tsp. 1 tsp. 1,5 tsp.
Sugar	1 tsp. 1 tsp. 1,5 tsp.
Wheat flour (plain flour)	540 g 675 g 810 g
Dried oregano	1 tsp. 1,5 tsp.	1,5 tsp.
Parmesan (grated) 2 tbsp. 2,5 tbsp. 3 tbsp.
Salami (finely chopped)	50 g	65 g	75 g
Dry yeast 5 g	6 g	1 Pck. (7 g)

Brewery bread

Ingredients 1000 g 1250 g 1500 g
Water 150 ml 185 ml 225 ml
Pale ale 150 ml 185 ml 225 ml
Malt extract (syrup) 1,5 tbsp. 1,5 tbsp. 2 tbsp.
Sourdough base 100 ml 130 ml 150 ml
Wheat flour(plain flour)	540 g 675 g 810 g
Buckwheat flour 3 tbsp. 4 tbsp. 5 tbsp.
Bran 1,5 tbsp. 2 tbsp. 2 tbsp.
Table salt 1 tsp. 1 tsp. 1,5 tsp.
Sesame seeds	3 tbsp. 4 tbsp. 5 tbsp.
Dry yeast	1 Pck. (7 g)	8 g

Apple-corn bread

Ingredients 1000 g 1250 g 1500 g
Water 350 ml 440 ml 530 ml
Wheat flour(plain flour)	540 g 675 g 810 g
Semolina	3 tbsp. 4 tbsp. 5 tbsp.
Butter/margarine 1 tbsp. 1,5 tbsp. 1,5 tbsp.
Finely chopped apple with skin	1/2 piece	3/4 pieces	1 pieces
Dry yeast	5 g	6 g	1 Pck. (7 g)

Programme 2: French

"Light" white bread

Ingredients 1000 g 1250 g 1500 g
Water 320 ml 370 ml 420 ml
Butter/margarine 20 g 20 g 25 g
Table salt 1,5 tsp. 1,5 tsp. 2 tsp.
Eggs 1 piece 1 pieces 2 pieces
Sugar 1,5 tsp. 1,5 tsp. 2 tsp.
Wheat flour (soft flour)	600 g 690 g 780 g
Dry yeast 1 Pck. (7 g) 1 Pck. (7 g) 1 Pck. (7 g)

Pepper bread

Ingredients 1000 g 1250 g 1500 g
Water 310 ml	-	-
Spelt flour	530 g	-	-
Table salt 1,5 tsp.	-	-
Cooking oil	1,5 tsp.	-	-
Paprika powder	1,5 tsp.	-	-
Red peppers (finely diced)	130 g	-	-
Dry yeast 1 Pck. (7 g) -		-

"Classic" white bread

Ingredients 1000 g 1250 g 1500 g
Milk or water 320 ml 360 ml 400 ml
Butter/margarine 2 tbsp. 2,5 tbsp. 3 tbsp.
Table salt 1,5 tsp. 1,5 tsp. 2 tsp.
Wheat flour(plain flour)	600 g 675 g 750 g
Sugar 2 tbsp. 2 tbsp. 2,5 tbsp.
Dry yeast 6 g 6 g 6 g

Honey bread

Ingredients 1000 g 1250 g 1500 g
Water 320 ml 400 ml 480 ml
Honey 2 tbsp. 2,5 tbsp. 3 tbsp.
Olive oil	2,5 tsp. 3 tsp. 3,5 tsp.
Table salt 1,5 tsp. 1,5 tsp. 2 tsp.
Wheat flour(plain flour)	600 g 750 g 900 g
Dry yeast	1 Pck. (7 g)	1 Pck. (7 g)	1 Pck. (7 g)

Poppy seed bread

Ingredients 1000 g 1250 g 1500 g
Water 300 ml 375 ml 450 ml
Butter/margarine 1 tbsp. 1,5 tbsp. 1,5 tbsp.
Wheat flour(plain flour)	540 g 675 g 810 g
Sugar 1 tsp. 1 tsp. 1,5 tsp.
Table salt 1 tsp. 1 tsp. 1,5 tsp.
Poppy (ground) 75 g	95 g 110 g
Nutmeg 1 Prise 1 pinch 1 Prise
Grated parmesan 1 tbsp. 1,5 tbsp.		1,5 tbsp.
Dry yeast	5 g	6 g

Programme 3: Whole-wheat

Wholemeal bread

Ingredients 1000 g 1250 g 1500 g
Water 350 ml 440 ml 530 ml
Butter/margarine	25 g 35 g	40 g
Table salt 1 tsp. 1 tsp. 1,5 tsp.
Sugar 1 tsp. 1 tsp. 1,5 tsp.
Wheat flour(strong/hard flour)	270 g 340 g	405 g
Wholewheat/whole-meal flour	270 g 340 g	405 g
Dry yeast	5 g	6 g	1 Pck. (7 g)

Seven-grain bread

Ingredients 1000 g 1250 g 1500 g
Water 300 ml 375 ml 450 ml
Butter/margarine 1,5 tbsp. 2 tbsp. 2,5 tbsp.
Table salt 1 tsp. 1 tsp. 1,5 tsp.
Sugar 2,5 tbsp. 3 tbsp. 3,5 tbsp.
Wheat flour(strong/hard flour)	240 g 300 g 360 g
Wholewheat/wholemeal flour	240 g 300 g 360 g
7-grain flakes 60 g 75 g 90 g
Dry yeast 5 g 6 g 1 Pck. (7 g)

Wholemeal rye bread

Ingredients 1000 g 1250 g 1500 g
Water (warm)	325 ml 410 ml 490 ml
Sourdough	75 g 95 g	115 g
Fir honey	2 tbsp. 2,5 tbsp. 3 tbsp.
Eggs	1 piece	1 piece	2 pieces
Wholemeal rye flour	350 g 450 g 540 g
Wholewheat/wholemeal flour	150 g 225 g 270 g
Locust bean gum	1 tbsp.	1 tbsp. 1,5 tbsp.
Table salt 0,5 tbsp.	0,5 tbsp.	0,5 tbsp.
Dry yeast	1 Pck. (7 g)	8 g	10 g

Spelt bread

Ingredients 1000 g 1250 g 1500 g
Buttermilk 350 ml 440 ml 500 ml
Sourdough base 75 ml 95 ml 115 ml
Table salt 1 tsp. 1 tsp. 1,5 tsp.
Sugar 0,5 tsp. 0,5 tsp. 1 tsp.
Wholemeal spelt flour 360 g 450 g 540 g
Spelt meal 90 g 115 g 135 g
Wholemeal rye flour	90 g 115 g 135 g
Sunflower seeds	50 g	60 g	75 g
Dry yeast	5 g	6 g 1 Pck. (7 g)

Wheat meal bread

Ingredients 1000 g 1250 g 1500 g
Water 350 ml 410 ml 475 ml
Butter/margarine 2 tbsp.	2,5 tbsp.	3 tbsp.
Table salt 1 tsp. 1 tsp. 1,5 tsp.
Honey	1,5 tbsp. 1,5 tbsp.	2 tbsp.
Wheat flour(strong/hard flour)	360 g 425 g 490 g
Wholewheat/wholemeal flour	180 g 210 g 240 g
Wheat meal	50 g	55 g	65 g
Dry yeast	5 g	5 g	6 g

Black bread

Ingredients 1000 g 1250 g 1500 g
Water (warm) 400 ml 500 ml 600 ml
Black treacle 100 ml 125 ml 150 ml
Table salt 1 tsp. 1 tsp. 1,5 tsp.
Wheat flour(plain flour) 160 g 200 g 240 g
Coarse wholemeal rye 200 g 250 g 300 g
Dry sourdough 1 Pck. 1 Pck. 1,5 Pck.
Sunflower seeds 100 g 125 g 150 g
Fine rye meal 180 g 225 g 270 g
Dry yeast 1 Pck. (7 g) 8 g 10 g

Rye bread

Ingredients 1000 g 1250 g 1500 g
Water	300 ml 375 ml 450 ml
Butter/margarine	1,5 tbsp.	2 tbsp.	2,5 tbsp.
Table salt 1 tsp. 1 tsp. 1,5 tsp.
Vinegar	1,5 tbsp. 1,5 tbsp.	2 tbsp.
Sugar 1,5 tbsp.	2 tbsp.	2,5 tbsp.
Rye flour (dark rye flour)	180 g 225 g 270 g
Wheat flour (strong/hard flour)	360 g 450 g 540 g
Dry yeast 1 Pck. (7 g)	8 g 10 g

Programme 4: Sweet

Raisin-nut bread

Ingredients 1000 g 1250 g 1500 g
Water 300 ml 375 ml 450 ml
Butter 1,5 tbsp. 2 tbsp. 2,5 tbsp.
Table salt 1 tsp. 1 tsp. 1,5 tsp.
Sugar 1 tbsp. 1 tbsp. 1,5 tbsp.
Wheat flour (soft flour)	540 g 675 g 810 g
Raisins 100 g 125 g 150 g
Walnuts (chopped) 3 tbsp. 4 tbsp. 5 tbsp.
Dry yeast 5 g 6 g	1 Pck. (7 g)

Sweet bread

Ingredients 1000 g 1250 g 1500 g
Milk/water	300 ml 350 ml 400 ml
Butter/margarine 2 tbsp. 2 tbsp. 2 tbsp.
Table salt	1,5 tsp.	1,5 tsp.	1,5 tsp.
Eggs	2 pieces	2 pieces	2 pieces
Honey	1,5 tbsp. 1,5 tbsp. 2 tbsp.
Wheat flour(plain flour)	600 g 675 g 750 g
Dry yeast 6 g 6 g 6 g

Raisin bread

Ingredients 1000 g 1250 g 1500 g
Water 300 ml 350 ml 410 ml
Butter 2,5 tbsp. 2,5 tbsp. 3 tbsp.
Table salt 1 tsp. 1 tsp. 1,5 tsp.
Honey 1,5 tbsp. 2 tbsp. 2,5 tbsp.
Wheat flour (soft flour)	540 g 640 g 740 g
Raisins 100 g 115 g 130 g
Dry yeast 5 g 5 g 6 g

Chocolate bread

Ingredients 1000 g 1250 g 1500 g
Milk	400 ml 450 ml 500 ml
Low-fat curd	100 g 115 g 130 g
Table salt	1,5 tsp.	1,5 tsp. 2 tsp.
Sugar 1,5 tsp. 2 tsp. 2,5 tsp.
Wholewheat/whole-meal flour	600 g 700 g 800 g
Cocoa	10 tbsp.	10 tbsp.	13 tbsp.
Milk chocolate(chopped)	100 g 115 g 130 g
Dry yeast	1 Pck. (7 g)	1 Pck. (7 g)	8 g

Use milk or dark chocolate according to taste. If you brush the dough with 1 to 2 tbsp. of milk after kneading, the crust will become darker.

Programme 5: Low carb

NOTES

▶ Use only fresh ingredients. ▶ Eggs should be whisked before processing. ▶ Since some types of flour extract a lot of moisture from the bread, make sure that there is enough liquid during the kneading process. Add some mineral water or milk if necessary. ▶ If your bread is too moist and/or sticky, you can cut it into slices and toast it in a toaster. ▶ Some of the ingredients are highly perishable. Therefore, store your low-carb bread in the refrigerator or in a cool place and consume it promptly.

Coconut bread

Ingredients 1000 g 1250 g 1500 g
Eggs 5 pieces. 6 pieces 7 pieces
Butter (melted) 180 g	250 g 280 g
Coconut flour 100 g	125 g 150 g
Sweetener (liquid) 30 ml	40 ml 50 ml
Coconut purée 50 g	50 g 50 g
Coconut oil 75 ml	100 ml	120 ml
Table salt	1 tsp.	1 tsp.	1 tsp.
Whole milk	100 ml	125 ml	150 ml
Baking powder	1 Pck. (16 g)	1 Pck. (16 g)	1 Pck. (16 g)

Peanut bread

Ingredients 1000 g 1250 g 1500 g
Eggs 5 pieces 5 pieces 6 pieces
Quark 300 g 400 g 500 g
Peanut butter 100 g 125 g 150 g
Soya flour 50 g 75 g 100 g
Mineral water 75 ml 120 ml 150 ml
Peanuts(roasted, not salted)	75 g 90 g 125 g
Table salt 1 tsp. 1 tsp. 1 tsp.
Butter-vanilla flavouring 2 ml	2 ml	2 ml
Baking powder	1 Pck. (16 g)	1 Pck. (16 g)	2 Pck. (32 g)

Almond bread

Ingredients 1000 g 1250 g 1500 g
Eggs 3 pieces 4 pieces 4 pieces
Butter (melted)	75 g 100 g 100 g
Quark 150 g 200 g 250 g
Whole milk	200 ml 250 ml 300 ml
Almond flour	100 g 150 g 200 g
Table salt 1 tsp. 1 tsp. 1 tsp.
Lemon flavouring	2 ml	2 ml	2 ml

Ingredients 1000 g 1250 g 1500 g
Almonds (slivers) 100 g 150 g 200 g
Baking powder 1 Pck. (16 g) 2 Pck. (32 g) 2 Pck. (32 g)

Protein bread

Ingredients 1000 g 1250 g 1500 g
Eggs 6 pieces 7 pieces 8 pieces
Whole milk 100 ml	100 ml 100 ml
Regular quark/low-fatquark	300 g 400 g 500 g
Table salt 1 tsp. 1 tsp. 1 tsp.
Wheat bran 50 g 75 g 100 g
Linseeds	50 g 75 g	100 g
Almond flour	50 g 75 g	100 g
Protein powder (neutral)	30 g 40 g 50 g
Dry yeast	1 Pck. (7 g)	1 Pck. (7 g)	1 Pck. (7 g)

Programme 6: Gluten-free

NOTE

If you want to bake gluten-free bread, clean the baking tin, the dough hooks and the appliance particularly thoroughly. Even small residual quantities of flour dust can cause an allergic reaction in people with a gluten intolerance.

Gluten-free white bread

Ingredients 1000 g 1250 g 1500 g
Water(warm, about 40°C)	550 ml 570 ml 590 ml
Butter (soft) 30 g 35 g 35 g
Gluten-free flour mixture 700 g 750 g 800 g
Salt 0,5 tsp. 0,5 tsp. 0,5 tsp.
Dry yeast	2 Pck.(14 g)	2 Pck.(14 g)	2 Pck.(14 g)

Gluten-free grain bread

Ingredients 1000 g 1250 g 1500 g
Water 250 ml 310 ml 375 ml
Milk 200 ml 250 ml 300 ml
Sunflower oil 1,5 tbsp. 2 tbsp. 2,5 tbsp.
Table salt 1,5 tsp. 1,5 tsp.		2 tsp.
Sugar 1,5 tsp. 1,5 tsp.		2 tsp.
Gluten-free flour mixture 500 g 625 g 750 g
Seeds (e.g. sunflower seeds)	100 g 125 g 150 g
Dry yeast	9 g	12 g 14 g

Gluten-free potato bread

Ingredients 1000 g 1250 g 1500 g
Water/milk 440 ml 520 ml 600 ml
Sunflower oil 1,5 tbsp. 2 tbsp. 2,5 tbsp.
Table salt 1,5 tsp. 1,5 tsp. 2 tsp.
Sugar 1,5 tsp. 1,5 tsp. 2 tsp.
Gluten-free flour mixture 400 g 470 g 540 g
Potatoes (boiled, peeled, mashed)	230 g 260 g 300 g
Dry yeast 1 Pck. (7 g) 1 Pck. (7 g) 1 Pck. (7 g)

Gluten-free yoghurt bread

Ingredients 1000 g 1250 g 1500 g
Water 350 ml 440 ml 600 ml
Natural yoghurt 150 g 190 g		300 g
Sunflower oil 1,5 tbsp. 2 tbsp. 2,5 tbsp.
Vinegar	1,5 tbsp. 1,5 tbsp. 2 tbsp.
Table salt 1,5 tsp. 1,5 tsp. 2 tsp.
Sugar 1,5 tsp. 1,5 tsp. 2 tsp.
Gluten-free flour (e.g.millet or rice flour)	100 g 125 g 150 g
Gluten-free flour mixture 400 g 500 g 600 g
Guar gum or locustbean gum	1 tsp. 1,5 tsp. 2 tsp.
Dry yeast 1 Pck. (7 g) 1 Pck. (7 g) 1 Pck. (7 g)

Programme 7: Express

"Express" white bread

Ingredients 1000 g 1250 g 1500 g
Water 360 ml 450 ml 540 ml
Cooking oil 5 tbsp. 6 tbsp. 7 tbsp.
Table salt 3 tsp. 3 tsp. 4 tsp.
Sugar 4 tsp. 5 tsp. 6 tsp.
Wheat flour (soft flour)	630 g 790 g 900 g
Dry yeast 1 Pck. (7 g) 8 g 10 g

Carrot bread

Ingredients 1000 g 1250 g 1500 g
Water 330 ml 410 ml 500 ml
Butter 1,5 tbsp.	2 tbsp.	2,5 tbsp.
Table salt 2 tsp.	2,5 tsp.	3 tsp.
Sugar 1,5 tsp.	2 tsp.	2,5 tsp.
Wheat flour(plain flour)	600 g 750 g 900 g
Carrots (finely chopped)	90 g	115 g 135 g
Dry yeast 1 Pck. (7 g) 8 g 10 g

Pepper-almond bread

Ingredients 1000 g 1250 g 1500 g
Water 300 ml 375 ml 450 ml
Butter/margarine 2 tbsp. 2,5 tbsp. 3 tbsp.
Table salt 1 tsp. 1 tsp. 1,5 tsp.
Sugar 1 tsp. 1,5 tsp. 2 tsp.
Wheat flour(plain flour)	540 g 675 g 810 g
Flaked almonds(roasted)	100 g 125 g 150 g
Pickled greenpeppercorns	1 tbsp. 1 tbsp. 1,5 tbsp.
Dry yeast 5 g 6 g 1 Pck. (7 g)

Programme 8: Cake

This programme is ideal for baking ready-made cake mixtures. It includes a kneading and a baking phase. The cake can then be kept warm for 60 minutes. For cake mixes, it is essential to follow the preparation instructions on the packaging. Never exceed the maximum amount of 900 g flour/baking mix.

Programme 9: Kneading

Use this programme if you only want to knead some dough. The programme does not include a rising or baking phase.

Programme 10: Dough

Bran rolls

200 ml water

1 egg

3 tbsp. sugar

50 g wheat bran

50 g butter/margarine

3/4 tsp. table salt

500 g wheat flour (strong/hard flour)

1 pck. dry yeast (7 g)

French-style baguettes

300 ml water

1 tsp. salt

540 g wheat flour (plain flour)

1 tbsp. honey

1 tsp. sugar

1 pck. dry yeast (7 g)

Form loaves of bread from the finished dough and cut the tops of the formed loaves (baguettes) diagonally. Let the dough rise on the baking tray for about 30 to 40 minutes and then bake in the oven at 175°C for about 25 minutes.

Pretzels

200 ml water

1/2 tsp. sugar

1/2 pck. dry yeast (3.5 g)

1/4 tsp. table salt

360 g wheat flour (soft flour)

Form the finished dough into pretzels. Brush the pretzels with a whisked egg and then sprinkle coarse salt over them (2 tablespoons of coarse salt for 12 pretzels). Place the pretzels on a prepared baking tray and bake in the oven at 230°C for 15–20 minutes.

Programme 11: Pasta-dough

Egg pasta dough

5 eggs (room temperature)

250 g soft wheat flour (soft flour)

250 g durum wheat flour (strong/hard flour)

Pasta dough

300 ml water

250 g soft wheat flour (soft flour)

250 g durum wheat flour (strong/hard flour)

Programme 12: Pizza-dough

NOTE

Once the pizza dough is kneaded: let the dough rise for about 15 minutes after rolling it out on the baking tray. Then add toppings as desired and bake the pizza in the oven at 180–200°C for about 15–20 minutes.

Italian pizza dough

100 ml water (lukewarm) 3 tbsp. olive oil
100 ml wheat beer 2 tsp. salt
50 g semolina (durum wheat) 400 g pizza flour
15 g fresh yeast(Dissolve the fresh yeast in the lukewarm water and then wait 10 minutes until you add the solution into the baking tin)

Pizza dough (for 2 pizzas)

300 ml water 1 tbsp. olive oil
3/4 tsp. table salt 2 tsp. sugar
450 g wheat flour (soft flour) 1 pck. dry yeast (7 g)

Wholemeal pizza dough

300 ml water 1 tbsp. olive oil
1 tbsp. honey 3/4 tsp. table salt
50 g wheatgerm 450 g wholemeal wheat flour
1 pck. dry yeast (7 g)

Programme 13: Yoghurt

NOTES

▶ If you use whole milk or raw milk, you need to boil it once just before use to kill germs and bacteria. Let the milk cool down afterwards. ▶ UHT milk does not have to be boiled beforehand, as it has already been heated to a very high temperature during production. For best results, the milk should be at room temperature. The yoghurt for preparation must contain living yoghurt cultures; otherwise, the production of your own yoghurt will not work. Whether a yoghurt contains living cultures can be found on the yoghurt packaging. The milk and the yoghurt should be at roughly the same temperature (room temperature).

Pour the milk into the baking tin.

Pour the yoghurt with the live yoghurt culture into the baking tin and stir briefly.

NOTE

The ratio of yoghurt to milk must always be 1:10, i.e. for every 1 litre of milk you should add 100 ml yoghurt.

CAUTION - PROPERTY DAMAGE!

▶ Never use more than 1.8 litres of milk with 180 ml yoghurt. The maximum filling quantity of the baking tin is 2 litres. Otherwise the appliance may boil over.

◆ Start programme 13.

NOTE

▶ We recommend that you adjust the preset programme duration of 8 hours as follows, depending on the quantity filled:

Qty. Programme duration
up to 1000 ml 8 to 10 hours
1000 ml to 1500 ml 9 to 11 hours
more than 1500 ml 10 to 12 hours

Allow the yoghurt to cool down a little after the programme has finished. Pour it into small jars and then store the yoghurt in the refrigerator for about 24 hours before consuming it. Stir before eating.

Tips and tricks

If you prefer the yoghurt a little firmer, you can add about 2 tablespoons of milk powder per 1 litre of milk.

To make the yoghurt creamier, add 1-2 tablespoons of inulin to the yoghurt. Inulin is a dietary fibre obtained mainly from the chicory root and is flavourless. Inulin can be bought in health food shops or similar.

■ To make sure your homemade yoghurt lasts as long as possible, use the freshest ingredients you can find.

After making your yoghurt, you can refine it according to your taste:

Fruit yoghurt

Mix jam or fruit into the yoghurt.

Sweet yoghurt

Mix chocolate sprinkles, nougat, vanilla, honey, nuts, marzipan or other ingredients to taste into the yoghurt.

Yoghurt dressing

Stir some cream and sugar into the yoghurt. Add a few fresh chopped herbs. Season to taste with a little salt and pepper. Add some lemon juice or lime juice as desired.

Yoghurt from soy milk

As an alternative to yoghurt made from cow's milk, you can also make yoghurt from soy milk.

Proceed in the same way as for making yoghurt from cow's milk, but use soy drink (natural) and soy yoghurt for the preparation. Again, make sure that the soy yoghurt contains live yoghurt cultures.

Programme 14: Jam

Jams and marmalades can be prepared quickly and easily in the breadmaker.

Proceed as follows:

♦ Wash some fresh, ripe fruit. ◆ Peel apples, peaches and other hard-skinned fruits and remove the stones, if necessary. It is essential that you adhere strictly to the specified quantities in order to avoid premature boiling and possible overflow. The programme is precisely tailored to the specified quantities. ◆ Cut the fruit into small pieces (max. 1 cm) or purée it before putting it into the baking tin. - Add the indicated quantity of jam sugar.

NOTE

Only use "jam sugar 1:1". Normal household sugar or "jam sugar 2:1" are not suitable, as the jam will not become firm.

- Thoroughly mix the fruit in the baking tin with the jam sugar and start the programme, which now runs fully automatically.

◆ Fill the finished jam into jars at the end of the programme and close them tightly.

Strawberry jam

500 g strawberries

500 g jam sugar

3-4 tbsp. lemon juice

Blueberry jam

500 g blueberries

500 g jam sugar

1 tbsp. lemon juice

Orange and lemon marmalade

400 g oranges

100 g lemons

500 g jam sugar

Berry jam

500 g mixed berries

500 g jam sugar

2-3 tbsp. lemon juice

Programme 15: Bake

You can use this programme to rebake breads that are too light or not baked all the way through. The programme does not include a kneading and rising phase. You can choose from three different temperatures.

Programme 16: Homemade

You can set up this programme yourself according to your preferences and experience. You can programme individual times for each phase of the baking process (kneading, rising, baking, keeping warm).

Bon appetit!

These recipes are provided without guarantee. All information regarding ingredients and preparation is provided as guide values. Modify the suggested recipes to your personal taste. We hope you enjoy the recipes and wish you "bon appetit"!

Troubleshooting

Why does my bread sometimes have a little flour on the side crust?	Your dough may be too dry. Next time, be especially careful when measuring the ingredients. Add up to 1 tbsp. of extra liquid.
Why do the ingredients have to be added in a certain order?	This achieves the best results for your dough. The timer function prevents the yeast from mixing with the liquid before the dough is stirred.
Why is the dough only partially kneaded?	Check whether the kneading hook and the baking mould are properly fitted. Also check the consistency of the dough and add 1⁄2 to 1 tbsp. liquid or flour after kneading (repeat if necessary).With baking mixes The quantity of the ready-made baking mix and the ingredients have not been adapted for the capacity of the baking mould. Decrease the quantity of ingredients.
Why has the bread not risen?	The yeast you have added was too old, or no yeast was added.
When did you add nuts and fruit to the dough?	You will hear a beep when it is time to add the ingredients. If you add these ingredients to the dough at the very beginning, the nuts or fruit could be crushed during the kneading process.
The baked bread is too moist.	Check the dough consistency after about 5 mins of kneading and add a little extra flour if necessary.
There are bubbles on the surface of the bread.	You may have used too much yeast.
The bread rises and then collapses.	Possibly the bread has risen too quickly. To avoid this, reduce the amount of water and/or increase the amount of salt and/or the amount of yeast.
Can I use other recipes?	You can use other recipes, but take the quantities involved into account. Get to know your appliance and practice with the supplied recipes before you try out your own recipes.Never exceed the max. quantity of 900 g flour.When adapting your recipes, use the quantities in the recipes provided as an orientation aid.

Programme 6: Gluten-free 86

Programme 7: Express 88

Programme 8: Cake 89

Programme 9: Kneading 89

Programme 6: Gluten-free

NOTE

KOMPERNASS HANDELS GMBH

BURGSTRASSE 21

44867 BOCHUM

GERMANY

www.kompernass.com

Last Information Update