Bread maker Sauter 106401

Yes, any recipes in it can be done easily. I take from the forum what seems to me already worked out, and bake.

One recipe always turns out! But flour should not be bought for 10 nis. three packs, and a good high gluten. You can find it in supers, in baking departments. The best thing is Stibel 2, wheat. By the way, if you want to make it with rye, then this is Shtibel 7. Very good flour Sugat for bread, bread is painted on it. In short, look in supers, you can't go wrong. I usually buy several packs for a couple of weeks. Bricks will be made from dead flour.

If you make rye bread, remember that you always get a brick from pure rye flour. I use maximum 2/3 rye flour, the rest is wheat. And spices for aroma - thyme, crushed cilantro seeds (I break them myself in a coffee grinder so that there is no very fine grinding). All this takes longer to write than to do when the skill appears.

I just put another milk bread in the bread maker.I'll roll up the recipe from memory right away:

450 ml warm milk (warmed in micro)
1.8 tsp salt
2 tsp dry yeast
2.5 tbsp. l. Sahara
2 tbsp. l. melted butter (also in micro defrosting mode)
650 gr. flour (I have an electronic scale where you can set the container to zero, they are sold here in Israel, they cost a penny)

This is a recipe for a kilogram of bread. It is baked in the first mode without manual adjustment. Everything turns out very well, not a single failure in three months, the roof is high, the bread is excellent, I don't even look at the store.

If I don’t forget, then when I bake rye-wheat with seeds, I will also put a recipe. But I am sure that there are already a lot of them on the forum, they are all about the same, do not be too lazy to go look through, it will help a lot. When I bought my first Murphy Richards bread maker, I also got a couple of bricks at the exit, until I read about flour, about the right bun, etc. Now I already see the bun right away, do I need to add some flour or it will be fine .. ...

I forgot to say, on the first page of the topic, the main provisions of the bread machine menu and how to set it up are translated. In principle, nothing else is needed if there is a little bit of experience. And in this stove you can use ready-made programs, everything is very well composed. I basically do everything in the first mode. I still haven't mastered manual settings as unnecessary.

This stove is a clone of the BREVILLE vbm015 stove (the Chinese made it by order of the Elektra company).
Accordingly, it costs half the price of the original.
The clone was not the worst. Let's hope to live long (I also bought it).

Yeah, thanks for the tip, I will try to translate the instructions, at least the part concerning the menu.

Hello everyone!

The husband bought a bread maker with gift vouchers. I don’t know where to start, what yeast to buy, what flour. What is the order of bookmarking products.

With a new thing. I always take red yeast in nizan duvduvan (somehow I'm used to them) I put it in an OXO jar and in the refrigerator. The flour is now full of different, start with a stem 2 or 3 (that is, with white, and then by numbers) I've also ordered, though not a sauter but a princess, but also with two shoulder blades, I'm waiting, but this is already the third. Before that, there were 2 morphos, the 1st lasted for 7 years, the second was given, the bucket was leaking, so I ordered yesterday at the lastprice princess for 40 shekels with delivery, I hope it will be no worse than sautera.

Thank you.

I don't quite understand about flour, is it ordinary flour or is it sold separately?
And what is the order of bookmarks in Sauter?

I don't have a sauter, so I don't know about the order. Flour 2nd shtibel is kemakh lelehem. 3 Stibel kafri is darker but still white, not kemakh small. They also have rye 7, my number. I really love their pizza flour. From the usual one too

No, the flour is not ordinary.Flour Stibel number 2 is specifically for bread, high hardness, that is, with a high protein content. Or Sugat is also just for bread.

And what is the order of bookmarks in Sauter?

As indicated in the recipe. I've been adding bulk to liquids for years. That is, first the liquid, all the additives in it (except for seeds and herbs), then flour, dry yeast at the very end, so that they do not come into contact with salt.
It is better to add all sorts of seasonings when it will already be clear what the bun is. And take a closer look at the kolobok. Different flours take up liquid in different ways. It is better to add flour than try to add water later. Therefore, I always put a little less flour than in the recipe (if I still don't know how exactly this flour sets). Then 50 grams can always be added.

Thanks for the advice!

I'm baking my first bread right now. Just over an hour left.
I bought flour from Sugat - Stibel 2+, and 6+, until I found 7, today I use 2+.
I forgot to buy powdered milk, so I replaced half of the water norm with regular milk.
I found in the instructions that yeast was added at the end and, in general, I laid all the products according to the recipe.

Not very high and crooked, I was told that most likely there was not enough liquid, although I did it according to the instructions.

The main thing is that it is delicious !!!!! And the rest you will adjust

Bread 1200 grams, rested against the lid.
I wonder where the 1.5 kg stated in the instructions will fit

500 g water
2 tablespoons of vegetable oil
1.5 tsp salt
2.5 Art. l. Sahara
400 grams of whole grain flour
350 grams of white wheat flour
1.2 tsp yeast

Whole grain flour program (number 3)

This stove is a clone of the BREVILLE vbm015 stove (the Chinese made it by order of the Elektra company).

Good day! I would like to help with translation.

Here you can find instructions, descriptions, menus, etc. IN RUSSIAN !!!

🔗

It turns out that it is sold not only in Israel. True, the Brand is different. In Russia they are sold as "CENTEK CT-1402".



The other day I bought this miracle at Shekem Electric for 530 shekels, while I'm satisfied!

centek ct-1402 in google

about HP SAUTER 106401 ...
My husband gave it for Passover. On the second day I wanted to throw out both the oven and my husband.
Plus - this is the shape and weight of the roll. And the minus is the wrong translation of the instructions into Hebrew.
1. In recipes 600 gr (4 cups). Out of habit, I thought about a measuring cup, it turns out it's 1 measuring glass on a glass .... damn (look at the glass, maybe the glass itself is more than 1.5)))
My husband and I did not find out right away ... after 3 loaves of bread in the trash.
2. Recipe for rye bread. The recipe lists foods. Water ... salt ... oil .. Rye flour 600 gr. below - mixed flour 300 g 2 times. Well, I poured 600 rye and 600 (2 * 300) mixed, and this is 380 ml of water. The second brick flew into the trash.
Today I am still happy with HP .. ate, baked, ate, baked ... time will tell!

It turns out that you needed either 600 g of rye, or 2 * 300 g of mixed ...

A month ago I bought a Sauter 106401. On the whole I am satisfied with it. However, there is a definite disadvantage. When baking bread weighing 1200 grams, the blades, which interfere with the dough, touch the bottom of the bucket, which leads to damage to the Teflon coating. I'll see what happens next with the coverage, how serious it is. Actually, I liked this bread maker for its engine power, the presence of two mixers and the ability to bake bread of 3 sizes up to 1.5 kg. I found the instruction in Russian on the recommendation of previous members of the forum: 🔗

Why is the bread maker beeping during kneading? Is this normal or not?
Someone please explain.

At this time, add nuts, candied fruits, raisins ... what's the recipe

Squeaks when you need to add all kinds of seeds, nuts and other loose things to the dough. Very comfortably. I make bread with half-grain nuts, you don't have to look at the kneading when you throw in all the additives.

Thanks for the tip. I am new to these questions. I have a few more questions:
On which program to bake rye or semi-rye bread? My wife and I mixed whole wheat flour Sugat (Shibel 6+) with whole grain rye (Adoma) and decided to add not a teaspoon of yeast, but half.They baked it on the "Whole Grain" program, but it didn't turn out very nicely (he didn't wear clothes), but you can eat. Then we tried Sugat (Shibel 16+) and Sugat Shibel 20+ ascending whole-grain flour) which already contains malt and dry sourdough. Baked on the "Gluten-free" program, it turned out to be unbaked brick, which is impossible to eat. Just translation of products. Help me please. I really want to eat rye bread (the second time they did it without yeast).
Thank you very much in advance.

I strongly discourage, especially for beginners, to bake with rye flour or with a mixture of rye and whole grain. They are heavy. If you haven't read the forum, then go over the recipes a bit. In principle, they are the same for all types of bread makers. And almost everywhere it is written that rye flour is mixed with wheat flour. This is the first thing. You will see the proportions in the recipes, it's just that I am writing to you so that this is not news to you.

Second. I do not recommend baking such things in a bread maker without yeast. If baked, then with leaven. And you can also make sourdough, only it will take time. I prefer to make rye-wheat sourdough bread by hand. It takes much longer to stand. I only knead such bread in the oven.

It is tastier to brew malt with boiling water, this is also from personal experience. And all sourdough flour .... mmm .. I don't want to disappoint you, but not ah.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=139487.0

here is a good lucky bread. There are also recipes. I highly recommend to go and read the materiel. About 9 years ago, when she bought her first stove, Murphy Richards was terribly upset to receive two heavy bricks instead of bread at the exit. Then she sat down for recipes already on the network, and in the end everything worked out. The accumulated base is huge, there is no particular difficulty here.

A great recipe that I use for this particular oven every day, but it's white bread if you like. I remember him by heart, he is the most popular for our family.

450 ml warmed milk
2 tbsp. l. Sahara
2 tsp salt
2 tsp dry yeast
650 gr. flour or Shtibel 2 or Sugat lechem chala (there are a few more varieties of good high-gluten bread flour)
2 tbsp. l. melted butter

Put on the first program and forget to the last squeak. Don't forget to turn off the device!

Naturally, milk first, then everything free-flowing, then flour. The proportions are already balanced. The spoons are, of course, measured, attached to the bread maker. If you read the previous posts in this thread, you may have noticed that it is advisable to set the position of the knives - perpendicular to the long side, in opposite directions from each other, there seems to be a photo there.

The bread is perfect, the roof is high and baked. Place the crust on the medium (this is pre-installed). Chill on a wire rack.

Thanks for the advice and detailed advice. Will learn. Not all at once. Thanks again.

Yes to your health :-) The main thing is that it works out for the beginning, that there is motivation :-) And then the experience will come!

Oh, a little animation on the topic.

[Darnitsky bread]

To be honest, I did not see rye bread in the instructions at all, only from whole grain flour.

The question is, who has tried to bake only with whole grain flour?
I took a lot of recipes from culinary groups.

I want to share the most successful ones.

Darnitsky bread

450 g white wheat flour
225 g rye flour
430 ml water
2.5 tablespoons of vegetable oil
2 tsp salt
1.5 tablespoons of sugar
2 tsp yeast

Basic program, medium crust, 1250

I used to use white flour Sugat 2+, now I mix it with regular white flour, it turns out cheaper, but in my opinion there is no difference.

[POTATO BREAD]

POTATO BREAD

225 ml of water in which the potatoes were boiled
2.5 tablespoons of vegetable oil
500 gr wheat flour
175 gr potatoes. puree
1.5 tbsp of milk powder - replaced 1.5 tbsp. flour
1 hour l salt
1 tbsp. spoonful of sugar
1.5 tsp dry yeast

Basic program - 3 hours 40 minutes, dark crust.

WHITE BREAD ON KEFIR

400 g white wheat flour (2+)
150 grams of rustic (dark) flour (3+)
2 tablespoons of vegetable oil
1.5 tablespoons of salt
1.5 tbsp. tablespoons of sugar
100 ml of kefir
230 ml water
2 tsp yeast
Basic program, weight 1000 g, dark crust

[BREAD WITH ADDED MANKA]

BREAD WITH ADDED MANKA

300 grams of white wheat flour
150 grams of dark wheat flour (rustic)
150 grams of rye flour
90 grams of semolina
380 grams of water
1 tsp apple cider vinegar
2 teaspoons of salt
1.5 tablespoons of sugar
2 tsp dry yeast
2.5 tablespoons of vegetable oil

Basic program, 1250, medium crust.


The most favorite bread is egg

260 ml of water.
2.5 tea salts
2.5 tablespoons sugar
2 tablespoons milk powder
20 grams of butter, melted
2 eggs,
600 grams of wheat flour
2 teaspoons yeast
baking mode basic 1000, medium crust.

I replaced the water with milk and did not take milk powder.
I use an electronic scale to weigh flour and water.

The day before yesterday for the first time I baked bread according to this recipe

200 grams of black non-alcoholic beer (in Israel "Malta")
Contains barley malt and hops
160 grams of water
2 tsp salt
1 tbsp. l. Sahara
1 pack of baking powder (10 grams)
2 tablespoons of vegetable oil
200 grams of white wheat flour
200 grams of whole grain flour
100 grams of rye flour
2 tsp yeast
Whole grain bread program

A relative who gave me the recipe makes for a total amount of 600 grams of flour, of which only 100 grams is regular white.

Good day to all !
Yesterday I became the owner of the bread machine discussed here: SAUTER 106401
I read the various recipes that you offer and immediately a question arose.
In all recipes, measurements are taken in teaspoons and tablespoons of something ..
Are you referring to this plastic double-sided measuring spoon that comes with the kit? Or regular teaspoons and tablespoons?
Or is it the same thing?
And the measuring cup, which also comes in the kit, is it for measuring liquid or for flour?
I ask these questions because if I understood correctly, it is very important to adhere to the recipes exactly, especially with regard to the quantity ...
I will be very grateful for the answer.

We use the supplied measuring spoons (table 15 ml. And teaspoon 5 ml.) And a measuring glass (cup).
We measure liquid with cups, dry ingredients and yeast with spoons, flour is best measured with scales.
We focus on the table The amount of flour and other ingredients for making bread of various sizes

We study VERY carefully UNDERSTANDING BREAD IN HOMEMADE BREAD after which many questions will be removed.

To help CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Thank you very much !!! I will study.

Here's another gorgeous recipe for rye-wheat bread on dark beer with honey and prunes. I recommend, I did it more than once.

🔗

Dima, very convenient electronic scales are sold in Israel, where you can reset the tare weight to zero, then we see the net weight of the product. That is, we turn on the scales by pressing the right button, put our bowl in which we will weigh the flour, press the right button again and get zero on the scales for counting

🔗

It is convenient to immediately weigh everything in one container, if you mix different types of flour, and then pour it into the bowl of the bread machine.

Another very handy piece is a plastic measuring jug for free-flowing and liquid There, on the one hand, measures in ml, that's enough. I measure all liquids with them, not with a glass of HP. I bought it in Hatsi Hinam, but I am sure that they are in all supers, in the economic department. Such a glass is usually liter. You immediately measure the required amount of liquid or bulk ingredients, if they are in ml in the recipe

Here's another gorgeous recipe for rye-wheat bread on dark beer with honey and prunes. I recommend, I did it more than once.

🔗

It is not customary to post recipes on our forum.
Make out recipes here, with descriptions, photos, recommendations. Why send users to other culinary sites when we have a lot of recipes and useful information on our forum, especially for beginners

Delete, your right. I won't argue with the rules.

Dima, very convenient electronic scales are sold in Israel, where you can reset the tare weight to zero, then we see the net weight of the product.That is, we turn on the scales by pressing the right button, put our bowl in which we will weigh the flour, press the right button again and get zero on the scales for counting

Another very handy piece is a plastic measuring jug for loose and liquid

Thank you very much.
Honestly, you read my mind. I just thought about it.
I was looking today on the Internet for some kind of scales and a normal measuring cup for loose and liquid ... A larger volume than comes with the bread maker. I didn't really like the native one from HP ..
Thank you for your link to the scale.
In general, I will be grateful for any help and advice, since I am a beginner in this matter.

I use a double-sided measuring spoon for salt, sugar and yeast. For vegetable oil - the usual dining room.

I weigh flour and water on a scale.

[Ashdod]

Ashdod,

Thank you ! I'll keep it on mind.

I bake 100% rye bread in this bread maker. It turns out very tasty. Here's the recipe:
Kefir - 150 ml
Water - 300 ml + 100 ml for brewing malt
Malt - 4 tbsp. l brew in 100 ml of boiling water and stand for 15 minutes
Honey - 1 tbsp. l.
Vinegar (apple cider) - 2 tbsp. l
Salt - 2 tsp
Coriander - 2 tbsp l
Cumin - 1/2 tsp
Rye flour - 500 g
yeast (dry) - 2 tsp

Grind coriander and caraway seeds in a coffee grinder and brew together with malt.
Bread without butter!
Baking 2 programs: 1. kneading and standing - dough program (no. 9) by default 1 hour 30 minutes.
2. baking - program no. 12: 1 hour 30 min
When kneading, help with a silicone spatula

[Zakan]

Zakan,

What kind of malt do you use and, if not a secret, where do you buy it?

I use this malt:

There is a Beer Dee store in Tel Aviv on 4 NaYasod Street (היסוד 4 תל אביב). I buy there.

[Zakan]

Zakan,

Thank you.
Well then, more questions
1. About programs. I do not quite understand, you first turn on program number 9, and as soon as it ends do you immediately put program number 12?
I understand correctly ?

2. And what weight of bread do you set in the bread maker? In general, how much weight is this recipe for?

3. Which crust of bread do you choose?

4. Do you need any oil at all? I know it seems like butter goes into any bread ..
And the motor in the bread maker will not burn out under such a load? I mean kneading, even though you are helping with a silicone spatula. Rye dough is very hard to knead.
I would be grateful if you share your opinion.

1.- true
2; 3 - in the programs "Dough" and "Baking" the weight and color of the crust is not set. In program no. 12 (baking) only the time is set.
4. Oil not necessary at all.
When mixing, I wrote in the recipe, I help with a silicone spatula for 15 minutes.

[Zakan]

Zakan,

Thank you very much !
Sorry for the amateurish questions.
I'm new to this business, I have not used all programs yet.

Therefore, I was not aware that "in the programs" Dough "and" Baking ", the weight and color of the crust is not set. In program no. 12 (baking), only the time is set."

It's okay. I sort of started baking myself recently. So newbie too

I sort of started baking myself recently. So newbie too

But still, I see you will have more experience than mine ..
Thank you !

Based on Pompernickel bread
Water + kefir - 390 ml
Salt - 2 tsp
Honey - 1 tbsp. l
Cocoa - 2 tbsp. l
Coffee - 2 tsp
Rust oil - 2 tbsp. l
Apple cider vinegar - 2 tbsp. l
Flour psh. (white) - 290 g
Flour c / z - 85 g
Rye flour - 170 g
Corn flour - 45 g
Oatmeal flakes - 1 tbsp. l
Spelled flakes - 1 tbsp. l
Sunflower seeds - 1 tbsp. l
Pumpkin seeds - 1 tbsp. l
Flaxseed grains - 1 tbsp. l
Yeast - 1 + 2/3 tsp

Program No. 1 (white bread) Weight: 1 kg; The crust is dark. Pour seeds, flakes and flaxseeds on a signal. Before baking, brush the top with water and sprinkle with more pumpkin seeds.