[. . . ] The gluten in rye flour is not very elastic, therefore rye flour must be used in combination with wheat flour. Three, five, seven or twelve-grain cereals can be substituted in a recipe for any multi-grain cereal. Cracked wheat is the wholewheat kernel that is cracked into particles of different sizes from coarse to fine. Bulgur is the wheat kernel with the bran removed, which is steamed, dried and ground. [. . . ] Homogenised, 2%, 1% or skimmed milk can be used in recipes that require milk. Unsweetened fruit and vegetable juices can be used in amounts stated in the recipes. Read the labels of these juices to make sure they do not contain added salt, sugar or sweeteners. Cheese Do not press cheese into the measuring spoon when you measure it. Do not use the timer function for recipes that require cheese Yeast Yeast, a tiny single-celled living organism, feeds on the carbohydrates in flour and sugar to produce carbon dioxide gas that makes bread rise. Mixed with water and sugar, yeast wakes up during the kneading process and fills the dough with tiny bubbles that make it rise. Initial baking causes the dough to rise higher until the yeast is inactivated. After opening, store yeast in the refrigerator in its original container, and use within 6-8 weeks. There are 3 types of yeast available - active dry, instant, and breadmaker yeast. To substitute active dry yeast or instant yeast for breadmaker yeast, increase the amount stated in the recipe by ¼ teaspoon. When you prepare fillings, it is important that you let ingredients such as melted butter cool down before you use them. Keep yeast away from liquids, fats and salt as they slow the activity. If you use these ingredients, add them at the corner of the bread pan to make sure they do not touch the yeast. Testing yeast activity Dissolve 1 tsp sugar into ½ cup lukewarm water in a measuring cup. Bread mix already includes flour, salt, sugar and yeast in the right measurements, so it is convenient to use. € In most cases you just have to put water or milk and butter or oil in the bread pan as indicated in the instructions on the bread mix package,  and then add the bread mix. Measuring ingredients Perfect loaves depend on the correct amount of each ingredient. 280ml water, add 1 cup (250ml) of water using the measuring cup and then add 2tbsp (30ml) of water using the measuring spoon. Exposed to heat or moisture, flour loses its strength and ability to rise. Flour absorbs flavours quickly, so store it away from onions or garlic. [. . . ] The shape of the bread can also be affected if you use ingredients that are not fresh or that have not been measured correctly. €  During summer, loaves may sometimes collapse (and get a dent in the centre) or rise too high. You can solve this by using water that has a temperature of 68°F/20°C. € During the initial mixing process, small amounts of flour may sometimes stick to the sides of the bread pan and get baked onto the sides of the loaf. [. . . ]