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Rye and Caraway Bread
the Smart Oven® Air Fryer
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Rye and Caraway Bread
Prep: 20 mins/ Cook: 50 mins/ Stand: 2 hrs
Makes: 1 loaf
the Smart Oven® Air Fryer
2 L cups (350g) bread flour, divided
2 cups (250g) dark rye flour
2 tsp instant dried yeast
2 tsp kosher salt
Method
1. Place 1M cups (250g) bread flour, rye flour,
yeast, salt, seeds and molasses in the bowl of
a bench mixer. Using the dough hook, mix on
low speed to combine. Add the warm water and
mix until the dough starts coming together.
2. Add the remaining flour and knead on medium speed
for 10 minutes or until the dough is smooth and elastic.
3. Cover the bowl with plastic wrap and let
the dough proof in a warm, draft-free place
for 1 hour or until doubled in size.
4. Flour a 10-inch x 6-inch oval or 9-inch
round proofing basket. If you don’t have a
proofing basket, flour a baking tray.
5. Turn the dough out onto a lightly floured surface
and roll into a tight ball then shape into a 8-inch log.
Place the dough into the floured basket or on the
baking tray. Loosely cover with plastic wrap and let
the dough proof in a warm, draft-free place for
1 hour or until the dough rises to the top of the basket.
6. Place the wire rack in position 3.
7. Set the oven to BAKE > 350°F > CONVECTION
> 50 MINUTES to preheat.
8. If using a proofing basket, flour a baking tray and
gently turn the dough out onto the floured tray.
9. Once preheated, place the dough in the
oven and cook until golden brown and
sounds hollow when the base is tapped.
10. Cool bread on a wire rack.
1 tbsp fennel seeds
2 tsp caraway seeds
2 tbsp (50g) molasses
1 M cups (400ml) warm water
BOV860 A20
2
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Banana Bread
the Smart Oven® Air Fryer
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Banana Bread
Prep: 20 mins/ Cook: 1 hour 20 mins/ Stand: 10 mins
Makes: 1 loaf
the Smart Oven® Air Fryer
1½ cups (340g) mashed banana (See Note)
1 cup (200g) light brown sugar
3 eggs, lightly beaten
L cup (80ml) grapeseed oil
Method
1. Grease and line a 8½-inch x 4½-inch, 2½inch deep loaf pan with parchment paper.
2. Place the mashed banana, sugar, eggs, oil and
milk in a large bowl and whisk to combine.
3. Sift the flour, baking powder and salt. Add the dry
ingredients to the banana mixture and stir to combine.
4. Place the wire rack in position 3.
5. Set the oven to BAKE > 325°F > CONVECTION
> 1 HOUR 20 MINUTES to preheat.
6. Pour the batter into the prepared pan.
7. Once preheated, place the loaf in the oven and cook
until a skewer inserted into the center comes out clean.
8. Stand the bread in the pan for 10 minutes
before turning onto a wire rack to cool.
Note:
You will need about 3 large overripe bananas.
L cup (80ml) milk
1¾ cups (255g) all-purpose flour
1 tbsp baking powder
½ tsp kosher salt
BOV860 A20
4
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Buttermilk Bread
the Smart Oven® Air Fryer
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Buttermilk Bread
Prep: 20 mins/ Cook: 40 mins/ Stand: 2 hrs
Makes: 1 loaf
the Smart Oven® Air Fryer
M cup (160ml) buttermilk
L cup (80ml) warm water
2 cups (300g) bread flour, plus extra for dusting
2 tsp kosher salt
Method
1. Combine the buttermilk and the warm water
in a bowl. Place the flour, salt, sugar and
yeast in the bowl of a bench mixer. Using the
dough hook, mix on low speed to combine.
2. Slowly add the buttermilk mixture and
knead on medium speed for 7 minutes or
until the dough is smooth and elastic.
3. Add the butter and continue kneading until
the butter is worked into the dough.
4. Cover the bowl with plastic wrap and let
the dough proof in a warm, draft-free place
for 1 hour or until doubled in size.
5. Grease a 9-inch x 5-inch loaf pan with butter and
coat with flour, shaking out the excess flour.
6. Turn the dough out onto a lightly floured surface and
knead until smooth. Shape the dough into an 8-inch
log and place into the pan. Loosely cover with plastic
wrap and let the dough proof in a warm, draft-free
place for 1 hour or until it rises to just above the pan.
7. Place the wire rack in position 3.
8. Set the oven to BAKE > 350°F > CONVECTION
> 40 MINUTES to preheat.
9. Carefully remove the plastic wrap. Place the extra
flour in a sieve and lightly dust the loaf with flour.
10. Once preheated, place the loaf in the
oven and cook until golden brown.
11. Cool in the pan for 10 minutes before
turning onto a wire rack.
1 tbsp sugar
2 tsp instant dried yeast
1 tbsp unsalted butter, at room temperature, plus extra to
grease
BOV860 A20
6
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Gluten Free Bread
the Smart Oven® Air Fryer
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Gluten Free Bread
Prep: 20 mins/ Cook: 50 mins/ Stand: 2 hrs
Makes: 1 loaf
the Smart Oven® Air Fryer
¼ cup (60ml) olive oil, plus extra for brushing
M cup (160ml) almond milk
¾ cup (180ml) warm water
2 tsp malt vinegar
2½ cups (375g) gluten-free all-purpose flour
L cup (25g) psyllium husk
Method
1. Combine the oil, almond milk, warm water
and vinegar in a jug and whisk together.
2. Place the flour, psyllium husk, xanthan gum, salt, yeast,
seeds and honey in the bowl of a bench mixer. Using
the dough hook, mix on medium speed to combine.
3. Slowly add the milk mixture and knead for 10 minutes.
4. Line the pizza pan with parchment paper.
5. Turn the dough out onto a lightly floured surface and
shape into a ball. Place the dough onto the lined tray.
Cover loosely with plastic wrap and place in a warm,
draft-free place for 1-2 hours or until it starts to crack.
6. Place the wire rack in position 3.
7. Set the oven to BAKE > 350°F > CONVECTION
> 50 MINUTES to preheat.
8. Remove the plastic wrap and brush
the loaf with extra oil.
9. Once preheated, place the loaf in the
oven and cook until golden brown.
10. Cool bread on a wire rack.
2 tsp xanthan gum
2 tsp kosher salt
1 tbsp instant dried yeast
¼ cup (45g) mixed seeds (flaxseed, chia, fennel, poppy,
sesame)
1 tbsp honey
BOV860 A20
8
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Raspberry, Apple and Coconut Muffins
the Smart Oven® Air Fryer
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Raspberry, Apple and Coconut Muffins
Prep: 20 mins/ Cook: 17 mins per tray
Makes: 12 muffins
the Smart Oven® Air Fryer
1 cup (90g) old fashioned oats
2¼ cups (360g) whole wheat all-purpose flour
1 tsp ground cinnamon
2½ tsp baking powder
2 cups (480ml) buttermilk
3 eggs
L cup (80ml) grapeseed oil
Method
1. Combine the oats, flour, cinnamon and
baking powder in a large bowl.
2. Place the buttermilk, eggs, oil, honey, sugar and
vanilla in a separate bowl and whisk together.
3. Fold the egg mixture into the dry
ingredients until just combined.
4. Fold through the raspberries, apple and coconut.
5. Place the wire rack in position 3.
6. Set the oven to BAKE > 350°F> CONVECTION
> 17 MINUTES to preheat.
7. Line a standard 6-cup muffin pan with
paper liners. Divide half the batter
among the prepared muffins cups.
8. Once preheated, place the muffins in the oven
and cook for 17 minutes or until a skewer
inserted into the center comes out clean.
9. Repeat with the remaining batter.
L cup (120g) honey
L cup (65g) light brown sugar
1 tsp vanilla bean paste
250g fresh or frozen raspberries
1 red apple, cored, cut into ¼-inch pieces
L cup (25g) shredded coconut
BOV860 A20
10
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