RECIPE FOR USING BREAD FLOURS
IN YOUR BREAD MACHINE
Simply No Knead bread flours- UNTREATED WHITE BREAD FLOUR: Makes soft, creamy white bread.
- WHOLEMEAL BREAD FLOUR: Makes tasty, soft, high fibre
- PASTA DURA BREAD FLOUR: Makes a crusty Italian style bread. This can be used to make free standing rolls,
cobs, braids.
- 100% RYE FLOUR: Makes very heavy European style Rye flavoured loaf.
Ideal loaf is to use 50% Rye 100% & 50% UT *It will not work on its own in a bread machine.
- SPELT FLOUR* You may need to adjust the water level (5-10ml either way depending on the performance of each
batch.)
- KAMUT FLOUR*
Tends to require more liquid to achieve a good result.
*Ancient Grains behave quite differently compared to modern wheat varieties when in a bread machine-often you will
get a flat or slightly sunken top and you may have to adjust the water amount slightly to achieve the best result –or
use your machine to mix and bake it in a bread tin in your oven.
The following recipes are using plain bread flours.
Make note you will need to add:
1. BREAD IMPROVER - This stimulates the yeast to produce extra carbon-dioxide which expands the gluten cell and
makes the bread lighter, this also helps to make the bread softer and keep better.
2. SALT - Enhances the flavour and prevents the yeast from over fermenting and producing a sour taste.
3. SUGAR - Enhances the flavour and makes a browner crust.
The following recipes will produce the 3 different size loaves most machines are capable of making:
500GRAM LOAF
1 x Teaspoon Active Dry Yeast
½ Teaspoon Natural Improver
¾ Teaspoon of Salt
½ Teaspoon of Sugar
335grams Bread Flour
240mls of Water
1 x Teaspoon Cold Pressed Oil
750GRAM LOAF
2 x teaspoons Active Dry Yeast
1 x Teaspoon Natural Improver
1 x Teaspoon of Salt
1 x Teaspoon of Sugar
500grams Bread Flour
335mls of Water (1&1/3 Cups)
2 x Teaspoons Cold Pressed Oil
1KG LOAF
2 x Teaspoon Active Dry Yeast
1 x Teaspoon Natural Improver
1 x Teaspoon of Salt
1 x Teaspoon of Sugar
600grams Bread Flour
400mls of Water
2 x Teaspoon Cold Pressed Oil
½ WHOLEMEAL & ½ UT LOAF 750gm
2 x teaspoons Active Dry Yeast
1 x Teaspoon Natural Improver
1 x Teaspoon of Salt
1 x Teaspoon of Sugar
500grams Bread Flour (1/2 WM & ½ UT)
360mls of Water
2 x Teaspoons Cold Pressed Oil
METHOD 1:
1. Choose any of these recipes.
2. Simply put the dry ingredients into the machine then add the liquids. Set the machine onto BASIC SETTING and
the size loaf you wish to make.
- For Wholemeal flour use WHOLEWHEAT SETTING
3. Press start
4. Once the machine has finished cooking, turn loaf out onto cooling rack.
USING "DOUGH SETTING" TO
CREATE DIFFERENT BREADS
-Make one batch of dough using the 500gram recipe for the followingHOT DOGS - Oven Temps Electric 220oC, Fan Forced 195oC, Gas 215oC
1. Divide batch of dough into half, divide each half into 6 equal pieces, giving you 12 pieces.
2. Roll out each piece into a rectangle.
3. Spread a thin layer of mustard, cheese, sauce, onion or any other topping you like.
4. Place a skinless hotdog onto dough and roll dough around hotdog.
5. Place 2 hotdogs onto each side of a French Stick tin.
6. Spray with water and sprinkle with Sesame Seeds and allow to double in size.
7. Place in oven and cook for 20-25 minutes or until golden brown.
FOCCACIA - Oven Temps Electric 220oC, Fan Forced 195oC, Gas 215oC
1. Divide batch of dough into half, this will give you 2 Focaccias
2. Shape each piece into a ball, roll out onto well oiled Focaccia tray. (29cms x 29cms)
3. Mix oil, crushed garlic & Hot & Spicy mix and brush onto the top of each Focaccia.
4. Place Olives and Sun-dried Tomatoes on top of the dough and leave to rise.
5. Press the topping into the dough and sprinkle with Sesame Seeds then place in the oven.
6. Cook for 15 minutes, then cover with foil and cook for further 15 minutes or until golden brown.
PITA BREADS 1. Divide batch of dough into half, then divide each half into four equal pieces, this will give you eight Pita breads.
2. Shape each piece into a ball then roll out to the size of a saucer.
3. Pre heat your griller to HIGH.
4. When you have rolled out the 8 Pita breads, sprinkle a tray with Medium Semolina and place one or two Pita
breads on the tray.
5. Place under griller, 4 - 5 inches away from the element and cook until edges start to puff.
6. Turn over and cook until the whole Pita has puffed up.
7. Turn over once more and cook until all the Pita is lightly browned.
METHOD FOR MAKING DOUGH WITH THE “DOUGH SETTING”
1. Using the 750gram loaf recipe, put all the dry ingredients into the machine and add the liquids.
2. Set the machine to “DOUGH” and press start.
3. When the dough has finished its cycle, remove the dough from the machine, place on a well floured board, cover
with CLING WRAP and leave to rise for 5 minutes.
4. When the dough has risen, use the dough as per recipe.
TO MAKE A LOAF OF BREAD IN A TIN FOLLOW THE REST OF THESE STEPS
5. Divide in half, shape each piece into a smooth ball.
6. Using a 700gm Pre-Seasoned tin, place the two balls smooth side uppermost into the tin
7. Spray with water and sprinkle with Sesame or Poppy Seeds and allow to double in size in a warm area.
8. Place into a pre-heated oven and cook for 30-35 minutes.
OVEN TEMPERATURES - Electric - 220oC, Fan Forced – 195oC, Gas - 215oC
BREAD ROLLS - USING A
BREAD MIX
This recipe makes 8 Rolls using your bread machine
Dry Ingredients
500grams Bread Mix
21/2 teaspoons of No Knead Yeast
Liquid Ingredients
335 ml water
2 teaspoons No Knead cold pressed
Egg Glaze
1 egg
1 Tablespoon of water
Method
1. Put the dry ingredients into the machine and add the water and oil.
2. Set the machine to DOUGH and press start.
3. When the dough is ready remove from the machine and place on a floured board, cover with Glad Wrap and allow
to rise for 5 minutes.
4. When risen cut the dough into half and then cut each half into quarters giving you 8 equal pieces.
5. Roll out each piece of dough like a thin sausage, tie a knot and place in the centre of the oiled roll tin. Repeat for
each piece of dough.
6. Brush with egg glaze, sprinkle with sesame seeds, poppy seeds or kaipseed mix, set aside to double in size.
7. Pre-heat oven 210-220*C, when doubled place into the oven and cook for 20-25 minutes or until golden brown.
(For softer top place foil cover over rolls for the last 5-10minutes of cooking.)
FRUIT BUNS: To make fruit buns, simply set your machine to RAISIN DOUGH and follow the roll recipe, when the
machine beeps, add half a cup of fruit medley and half a cup of currants/ sultanas. Follow the same method.
NOTE: To give yourself a variation in flavours you may use any other mixes combined with the Tuscany bread mix. A
good combination is 350grams of Tuscany plus 150 grams of any of our other bread mixes such as Geneva, Verona,
Swiss, Light Rye or Dark Rye. To make extra soft bread rolls use our new Siena –Extra Soft Bread & Roll Mix. Try
adding three to four tablespoons of your favourite grains to this recipe, to give you another exciting taste.
BREAD ROLLS-Bread Flour
This recipe makes 8 Rolls using your bread machine
Dry Ingredients
500grams Untreated Bread Flour
21/2 Teaspoons of No Knead Yeast
1 Teaspoon SNK Natural Bread Improver
1 Teaspoon Salt
1 Teaspoon Sugar
Liquid Ingredients
335 ml water
2 teaspoons No Knead Cold
Pressed Sunflower Oil
Topping
Sesame seeds, poppy seeds, kaipseed
Semolina
Egg Glaze
1 egg
1 Tablespoon of water
Method
1. Put the dry ingredients into the machine and add the water and oil.
2. Set the machine to DOUGH and press start.
3. When the dough is ready remove from the machine and place on a floured board, cover with Glad Wrap and allow
to rise for 5 minutes.
4. When risen cut the dough into half and then cut each half into quarters giving you 8 equal pieces.
5. Roll out each piece of dough like a thin sausage, tie a knot and place in the centre of the oiled roll tin. Repeat for
each piece of dough.
6. Brush with egg glaze, sprinkle with sesame seeds, poppy seeds or kaipseed mix, set aside to double in size.
7. Pre-heat oven 210-220*C, when doubled place into the oven and cook for 20-25 minutes or until golden brown.
(For softer top place foil cover over rolls for the last 5-10minutes of cooking.)
FRUIT BUNS: To make fruit buns, simply set your machine to RAISIN DOUGH and follow the roll recipe, when the
machine beeps, add half a cup of fruit medley and half a cup of currants/ sultanas. Follow the same method.
NOTE: To give yourself a variation in flavours you may use any other mixes combined with the Tuscany bread mix. A
good combination is 350grams of Tuscany plus 150 grams of any of our other bread mixes such as Geneva, Verona,
Swiss, Light Rye or Dark Rye. To make extra soft bread rolls use our new Siena –Extra Soft Bread & Roll Mix. Try
adding three to four tablespoons of your favourite grains to this recipe, to give you another exciting taste.
CRUSTY FRENCH STICKS
In a Bread Machine -Dough Setting
This recipe makes 2 large crusty French sticks, using your bread machine on dough setting.
Dry Ingredients
500grams No Knead Bread Flour
or Spelt Flour or Kamut Flour*
1 teaspoon No Knead natural improver
1 teaspoon salt
1 teaspoon sugar
2 teaspoons No Knead dry active yeast
Liquid Ingredients
335 mls water
2 teaspoons No Knead cold pressed oil
(*Kamut may require more water 360ml)
Topping:
Sesame, poppy, kaipseed or chia
Method
1. Place all the dry ingredients into machine and then add the water and oil .
2. Set the machine to DOUGH and press start.
3. When dough is ready remove from machine, place on floured board.
4. Divide the dough in half, with each half divide into three equal pieces and roll out each piece into a sausage shape
the length of the French stick tin, when you put the dough to one side it will naturally shrink back. After rolling out
the three pieces take the first piece and lay it across the board horizontally. Take the other two pieces and form a
cross on top of the first piece.
5. Commencing with the right side, plait the dough by always taking the outside strand under the middle strand
pulling the strands quite firmly. Once you have finished the right side, start the left hand side the same way tucking
the ends under.
6. Spray with water or coat with an egg glaze, sprinkle with seeds. Repeat with remaining dough.
7. Alternatively each half of the dough can be rolled into a thick sausage and placed into the oiled French stick tin in
the same way.
8. Oil French stick tin, allow the dough in the French stick tin to double in size.
9. Pre-heat oven 210-220*C, when doubled place into the oven and cook for 20-25 minutes or until golden brown.
(For softer top place foil cover over rolls for the last 5-10minutes of cooking.)
Oven Temperature:
Electric 220*C; Fan Forced 200*C; Gas 215*C
SIMPLY NO KNEAD BREAD
MACHINE RECIPES
These recipes below will make a 750gm size loaf on “Basic Setting”
We use and recommend Cold Pressed Sunflower Oil.
SWISS GRAIN MIX
2 x Teaspoons Active Dry Yeast
500grams Swiss Grain Bread Mix
1 &1/3 Cups of Water (335mls)
2 x Teaspoons of Cold Pressed Oil
GENEVA GRAIN MIX
2 x Teaspoons Active Dry Yeast
500grams Geneva malt Grain Bread Mix
1&1/3 Cups of Water (335mls)
2 x Teaspoons of Cold Pressed Oil
LIGHT RYE MIX
2 x Teaspoons Active Dry Yeast
500grams Light Rye Bread Mix
1&1/3 Cups of Water (335mls)
DARK RYE MIX
2 x Teaspoons Active Dry Yeast
500grams Dark Rye Bread Mix
1&1/3 Cups of Water (335mls)
SOY & LINSEED MIX
2 x Teaspoons Active Dry Yeast
500grams Soy & Linseed Bread Mix
1&1/3 Cups of Water (335mls)
2 x Teaspoons of Cold Pressed Oil
VERONA WHOLEMEAL MIX
2 x Teaspoons Active Dry Yeast
500grams Verona Wholemeal Bread Mix
360 mls of Water
2 x Teaspoons of Cold Pressed Oil
FRUIT LOAF
2 ½ x Teaspoons Active Dry Yeast
500grams Tuscany Crusty White Bread Mix
2 x Teaspoons of Cold Pressed Oil
2 X Teaspoons Sugar (Optional)
1-2 Teaspoons SNK Dutch Cinnamon
1-2 Teaspoons SNK Mixed Spice
1 Cup of Sultanas**
½ Cup Fruit Medley**
**Fruit must only be added when machine beeps
NB: If using Sweet Bread Mix use 300ml : 500 grams
TUSCANY - CRUSTY WHITE MIX
2 x Teaspoons Active Dry Yeast
500grams Tuscany Crusty White Bread Mix
1&1/3 Cups of Water (335mls)
1&1/3 Cups of Water (335mls)
2 x Teaspoons of Cold Pressed Oil
SOUR DOUGH MIX
2 x Teaspoons Active Dry Yeast
500gms Sour DoughMix
1&1/3 Cups of Water (335mls)
2 x Teaspoons of Cold Pressed Oil
SIENA (Same as Tuscany)
*By using the “DOUGH” setting on your Bread Machine and the Tuscany recipe, you can make Bread Rolls, French
Sticks, Pita Breads and many more varieties of Breads, just by using the one same simple dough. See “Using Dough
Setting” instructions for more details.
Any of these mixes can be mixed and matched. All you need to remember
is have the WATER and the FLOUR amounts exact.
For PRE-PROGRAM settings, ingredients must be placed in order of recipe.