Oster EXPRESSBAKE 102819 - Manual (Page 60)

Whole Wheat
Buttermilk Bread
1 and cups water
1 and 112 tablespoon butter or margarine
1 teospoon white vinegar
2 tablespoons packed brown sugar
2 cups bread flour
1 cup whole wheat flour
1 cup rye flour
2 tabtespoons powdered buttermilk
1 tabtespoon vital gluten
1 and
teaspoons caraway seeds
2 teaspoons active dry yeast
Measure and add liquid ingredients to the bread pan.
Measure and add dry ingredients (except yeast) to the bread pan.
Use your finger to form a (hole) in the flour where you 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 welt.
Snap the baking pan into the breadmaker and the Lid.
Press button to choose the Whole Wheat setting.
6) Press the “Crust Color” button to choose light. medium or dark crust.
Press the “Start/Stop” button.
Light Rye Bread
1 and cups water
and tablespoon vegetable oil
2 tablespoons packed brown sugar
1 and
teaspoons salt
3 cups bread flour
1 cup rye
2 teaspoons active dry yeast
Measure and add liquid ingredients to the bread pan
Measure and add dry ingredients (except yeast) to the bread pan.
Use your finger to form a well (hole) in the flour where you will pour the
yeast. Yeost must NEVER come into contact with a liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the
Snap the baking pan into the breadmaker and close the Lid.
Press “Select” button to choose the Whole Wheat setting
Press the “Crust Color” button to choose light. medium or dark
Press the “Start/Stop” button.
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