SEVERIN BM 3987 Mode D'emploi page 23

bread-maker to cool down for approximately 20 minutes before attempting to start the
programme again.
4. The loaf has risen too high.
Reduce the quantity of yeast, water or flour used.
5. The loaf has not risen high enough.
Increase the amount of yeast, water or sweetening agents. Ensure that the correct order
is used when putting the ingredients into the baking-tin: first the liquid ingredients,
followed by the solid ingredients, and finally the yeast.
Note: bread made of rye or wholemeal flour tends to rise less than bread made of wheat
flour.
6. After the baking phase has started, the dough collapses inwards.
The dough is too light. Slightly reduce the quantity of liquid or the amount of yeast, or
use a programme with a shorter rising phase. You may also try increasing the amount of
salt.
7. The dough is too soft or too sticky.
The dough texture may become smoother if a spoonful of flour is added during the
kneading process.
8. The dough is very difficult to knead.
Add a spoonful of water during the kneading process.
Recipes
Wheat bread
Ingredients:
1
1 / tsp. dry yeast
2
360 g wheat flour type 1050
240 g wheat flour type 405
2 tsp. salt
2 tsp. honey or sugar-beet syrup
2 tsp. sourdough powder from sour
dough
400 ml water
Programme: STANDARD
Browning: H (dark)
Cheese bread
Ingredients:
1
1 / tsp. dry yeast
2
300 g wheat flour type 550
300 g rye flour type 1150
2 tsp. salt
1 tsp. sugar
240 ml water
180 ml buttermilk
60 g finely grated Emmental
cheese
Programme: STANDARD
Browning: H (dark)
The cheese is added after the acoustic
signal.
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