Sunbeam 102817 - Manual (Page 59)

Crunchy Wheat and Honey Bread
2 pound loaf
1 and 2/3 cups water
2 teaspoons butter or margarine, softened
1/4 cup honey
2 teaspoons salt
2 1/4 cup whole wheat flour
2 cups bread flour
2/3 cup toasted, slivered almonds
2 teaspoons active dry yeast
1) Measure and add liquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
3) Use your finger to form a well (hole) in the flour where you will pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the well.
4) Snap the baking pan into the breadmaker and close the lid.
5) Press “Select” button to choose the Whole Wheat setting.
6) Press the “Crust Color” button to choose light, medium or dark crust.
7) Press the “Start/Stop” button.
Pumpernickel Bread
1) Measure and add liquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
3) Use your finger to form a well (hole) in the flour where you will pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the well.
4) Snap the baking pan into the breadmaker and close the lid.
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1.5 pound loaf
1 cup water
1/4 cup molasses
1 tablespoon margarine or butter,
softened
2 cups bread flour
1 and 1/4 cups rye flour
2 tablespoons cocoa
2 teaspoons salt
2 and 1/2 teaspoons yeast
2 pound loaf
1 and 1/4 cups water
1/4 cup molasses
4 teaspoons margarine or butter,
softened
2 and 1/2 cups bread flour
1 and 1/2 cups rye flour
2 tablespoons cocoa
2 teaspoons salt
3 teaspoons yeast
Whole Wheat