High-performance	Reliability
Ease of use	Value for money

Granary or Malted Grain flour: R Has crushed wheat or rye grains added together with malted whole wheat. Makes brown bread coarser and moister with nuttier flavour. · Do not use more than stated quantity (could damage bread pan's non-stick finish). Stoneground flour: Grains are crushed between two large millstones rather than with steel rollers. · Do not use more than stated quantity (could damage bread pan's non-stick finish, or overload motor). Other flour: Products milled from other grains (i. corn meal, rice, millet, soy, oat, buckwheat, barley flours). · Do not use more than stated quantity (hinders rising and texture). · Should not be used as substitute for bread flour. · Gluten Free - see page 22. Coarse ingredients such as flours with whole grains or the addition of nuts and seeds may damage the non-stick finish of the bread pan. Sugar (granulated sugar, brown sugar, honey, treacle etc) Adds softness and gives crust colour. You can make your bread taste better by adding other ingredients: Eggs Improve the nutritional value and colouring of the bread. (Water amount must be reduced proportionally) Beat eggs when adding eggs. Increases the bread's fibre content. · Use max. 50 g (2 oz). · Use max. 50 g (2 oz). Yeast Enables the bread to rise. Yeast which has `Easy Blend', `Fast Action' or `Easy Bake' written on the packet is recommended. Do not use dried yeast that requires preliminary fermentation. When using yeast from sachets, seal the sachet again immediately after use. To store follow manufacturers instructions but use opened individual sachets within 48 hours. If using a bread mix. Bread mixes including yeast 1 Place a 500 g mix in the bread pan, then add water. (Follow instructions on the packet for the quantity of water) 2 Select the `basic' ­ `BAKE RAPID' ­ `Large' size setting. With some mixes, it is not clear how much yeast is included, so results may vary...

 it is good and makes dough and bread really well