Rowlett CX116 Manual De Instrucciones página 9

Malted Grain flour:
Has crushed wheat or rye grains added together with malted whole wheat.
Makes brown bread coarser and moister with nuttier flavour.
Stone ground flour:
Grains are crushed between two large millstones rather than with steel rollers.
Other flour:
Products milled from other grains (i.e. corn meal, rice, millet, soy, oat, buckwheat, barley flours). Should
not be used as substitute for bread flour.
Recipe
Recipes in the manual can be used as a guide. We recommend trial and error to get your desired type of
bread.
1. Basic bread
Ingredient 700g
Water 270 ml
Oil 2 tablespoons 24g
Salt 1 teaspoon
Sugar 2 tablespoons 24g
Bread flour 3 cups
Yeast 1 teaspoon
2. Quick bread
Ingredient 700g
Water (40~50°C) 250ml
Oil 2 tablespoons
Salt 1 teaspoon
Sugar 1.5 tablespoons
Flour 3 cups
Yeast 1.5 teaspoons
3. French bread
Ingredient 700g
Water 250 ml
Oil 2 tablespoons 24g
Salt 1 teaspoon
Sugar 1.5
tablespoons
Bread flour 3 cups
Yeast 1 teaspoon
CX116_ML_A5_v1_20231012.indb 9 CX116_ML_A5_v1_20231012.indb 9
900g
270g 330ml 330g
3 tablespoons 36g
7g 1.5 teaspoons 10g
3 tablespoons 36g
420g 3.5 cups 490g
3g 1 teaspoon 3g
250g
24g
7g
18g
420g
4.5g
900g
270g 330 ml 330g
3 tablespoons 36g
7g 1.5 teaspoons 10g
18g 2 tablespoons 24g
420g 3.5 cups 490g
2g 1 teaspoon 2g
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