Fakir LINO Instruction Manual - page 27
27
Eggs
Eggs make bread richer and more
nutritious, add color, and help structure
and texture. Eggs count as liquid, so
adjust the other liquid ingredients if you
are adding egg(s). Otherwise the dough
may be too wet to rise properly.
Herbs and spices
These can be added at the beginning,
along with the main ingredients. Dried
herbs and spices such as cinnamon,
ginger, oregano, parsley and basil will
add flavor and interest. Use small
quantities (1-2 teaspoons) to avoid
overpowering the flavor of the bread.
Fresh herbs, such as garlic and chives
may contain enough liquid to upset the
balance of the recipe, so adjust the liquid
content.
Be wary of cinnamon and garlic – they
are not dough-friendly. They can damage
the structure of the dough. Don’t add
more than is shown in the recipe. If you
want extra garlic or cinnamon on your
bread, it is better to apply them as a
spread or a dip after you have baked the
bread.
Nuts & Fruits
Dried fruit and nuts should be chopped
finely; cheese should be grated;
chocolate chips should definitely be
chips, not lumps. Don’t add more than
the recipe requires, otherwise the bread
may not rise properly.
Be careful with fresh fruit and nuts. They
contain liquids (juices and oils), so you
may need to adjust the main liquid
ingredient to compensate. Nuts and
things can be added with the rest of the
ingredients, but it is generally better to
add them when the machine beeps,
during the program. For example, if you
are using walnuts, putting them at in the
beginning of the program will give the
kneading arm ample time to seek them
out and pulverize them. If you add them
at the beep, they have got a fair chance
of making it through the program in
It will beep about 5 minutes into the
second kneading to tell you to add fruit,
nuts, etc. Open the lid, lay the ingredients
on the dough, and close the lid.
Other information
Dough expands when baked. Allow for
this when filling the loaf tin. If you think
something hasn’t baked for long enough,
you can leave it in the loaf tin and use
this program to bake it for a bit longer.
When you select the bake program, the
display shows 10 minutes. You can
increase this in 10 minute steps to 1 hour,
by using the timer buttons. If you want to
b a k e f o r a n y t i m e o t h e r t h a n
10/20/30/40/50 minutes or 1 hour, use
the 10 minute setting above the time you
want, and then switch off manually at the
time you want.
2. Adapting the doses
If the doses need to be increased or
reduced, make sure that the proportions
of the original recipe are maintained.
To obtain a perfect result, the basic rules
below for the adapting of the ingredient
doses must be following:
• Liquids/flour: the dough ought to be soft
(not too soft) and easy to knead without
becoming stringy. A ball can be obtained
by kneading it lightly. This is not the case
with heavy doughs like rye wholemeal or
cereal bread.
Check the dough five minutes after the
first kneading. If it is too moist, add some
flour until the dough has reached the
right consistency. If the dough is too dry
add a spoonful of water at a time during
the kneading.
• Replacing liquids: When using ingredients
containing liquids in a recipe (e.g. curd
cheese, yogurt, etc.), the required amount
of liquid must be reduced. When using
eggs beat them in the measuring beaker
and fill it with the other required liquid up
to the envisaged amount.
If you are living in a place located at a