111
Start
Please see P. 92
for the baking
procedure.
Whole wheat bread
(whole wheat flour 50%)
Whole wheat flour
(for breads)
＊
1
125
g
High-gluten flour
125
g
Butter 10
g
Granulated sugar
18
g
(1½ tbsp)
Milk powder
6
g
(1 tbsp)
Salt
5
g
(1 tsp)
Cold water (5
ņ
)
＊
2
210
g
(m
L
)
Instant dry yeast
2.8
g
(1 tsp)
Select menu “8”
Ingredients
2
3
1
Whole wheat bread
1
2
3
Ŗ
To set timer for
completion time
(P. 104)
Ŗ
To add raisins and
other ingredients
(P. 100)
(P. 102)
＊
Bread shape and swelling degree vary
according to the types of whole wheat flour.
ő
Bread has a relatively poor quality when the
room temperature is above 30
ņ
.
＊
1 Do not use the whole wheat flour which is
exclusive for making dim sum bread
(low-gluten flour).
＊
2 Reduce water by 10
g
(m
L
) when the room
temperature is above 25
ņ
.
1044 kcal
(for 1 loaf)
Preparations
(P. 98)
ő
To reset
ő
To stop after starting (Hold)
Ɨ
Install blade in the bread pan.
Ƙ
Add flour and water (except instant dry yeast) in the bread pan.
ƙ
Put the bread pan into the main body and place instant dry yeast in the yeast dispenser.
Press
ഖဂ
(Cancel) when you hear the beep
sound. Take out the bread pan and cool it
down for about 2 min. Then
take out the bread
Time required: about 5 h
Brea
d
Whole wheat br
ead
Fr
ench br
ead
