First, we mix water with leaven, add wheat flour and then rye flour. Next, we add oil, salt, spices, seeds and knead it properly. Rye dough can tear while kneading so we make it more solid and help ourselves with a spatula. When everything is mixed up, we add boiled cereals. We knead the dough properly again and when it is finished, we make the bread surface smooth by moist hands. We can sprinkle it with seeds or caraway then. Next, we put a glass cover onto the bread and let it rise for 4 – 7 hours, with the temperature set at 27 - 28°C. We switch on the first baking phase: 15 min at 160 °C, and still 1 ½ hour at 130 – 140 °C afterwards. If we bake it this way, the bread is made properly and thanks to the glass cover, its crust is not too hard. You can adjust the temperatures according to the baking results.
Soak the beans in water for 5-10 hours. After soaking, boil them until they are soft and flexible, but not overcooked. Once they are soft, skim off any foam. The boiling is helpful in removing the skins, because the skins are lighter than the beans and will float to the surface. By rubbing the beans between your fingers, the skins are more easily removed. You can also run the softened beans under cold water in a sieve to help separate the skins. This process is easier if the beans are cut before soaking, for example in a grain mill. After the beans are peeled, set them on a clean towel to dry. If you are in a hurry a hairdryer can speed things up. Put the dried beans into a clean container and add the vinegar. Mix well. Then add the tempeh starter and mix it well. Spread the bean mixture evenly into the tempeh pad. Moisten the ceramic plates with water, and let the excess water drain. Put the ceramic plates on the tempeh pan and put it into the Sana bread maker. Insert the probe of the multifunction thermometer into the bread maker, leaving the lid slightly open for air circulation. Set the multi-thermometer to alarm at 31C. Program the Sana breadmaker for three stages. The first stage set at 31C for 15-18 hours. The second stage set at 28C for 2-4 hours. And the third stage set for four hours at 26C. Since the fermentation creates its own heat, the multi-thermometer will beep if the temperature rises above 31C. If so, reduce the temperature slightly. The total ripening process takes about 24-30 hours. The ideal temperature is 31C, but not hotter, and the environment must not get too moist. Properly matured tempeh cheese has an odor similar to fresh mushrooms. It should not be sticky and should have no black spots. But the defining characteristic of good tempeh is its delicious taste!
To make the best yogurt, you need to begin with the least-processed milk you can find. At the store, look for bio milk that has not been homogenized. Better yet is to get fresh milk from the milk vending machines that are sometimes found in front of stores. Of course, fresh milk from the farmer is the absolute best. You will also need live white yogurt cultures. Make sure to check the package to ensure that it has live cultures. Any glasses or jars that you will use to make the yogurt should be thoroughly cleaned. The best way is to bloil them before use, to be sure they are sterilized.
The milk must first be heated to at least 80C. Boil it briefly, and then let it cool to at least 50C. You can use a needle thermometer or multi-thermometer, which is available in our e-shop. Then you add the yogurt cultures to the boiled milk. The best way is to add the yogurt to a small quantity of milk, stir thoroughly, and then add the rest of the milk and again stir it. Pour this milk into jars, put on the lids, and place it into the Sana bread maker without the bread pan. If you have the tempeh kit, you can use the tempeh pan put in upside down for better stability. Now just set the bread maker for the fermentation program at 45C for 8 hours and look forward to your home-made yogurt.
The yogurt should be ready in 5-7 hours, depending on the strength and amount of the yogurt cultures. The yogurt can be stored in the refrigerator for up to 5 days.