Silvercrest Bread Maker Sbb 850 E1 — Recipe Book Repack
The Silvercrest SBB 850 E1 bread maker, a popular staple from Lidl, is designed to be a fully automatic kitchen companion for making everything from classic white loaves to homemade jam. The original recipe book included with the device features 16 specialized programs and dozens of tested recipes for 1000g, 1250g, and 1500g loaves. Core Programs and Recipe Categories
The Official Recipe Guide for the SBB 850 E1 covers a wide range of baking needs:
Classic Breads: Programs 1 (Regular), 2 (French), and 3 (Whole Wheat) handle daily staples like white, mixed, and heavy grain breads.
Specialty Loaves: Programs for Sweet bread (brioche style), Buttermilk bread, and a Super Rapid mode for when you need a loaf in roughly 80 minutes.
Beyond Bread: The machine includes dedicated settings for Cake, Jam, Yogurt, and even Pasta or Pizza dough.
Gluten-Free: A specific program is included for gluten-free baking, which requires careful measurement of specialized flours. Featured Recipe Examples
While many users find success with pre-packaged baking mixes, the manual provides specific ratios for scratch baking: Recipe Type Key Ingredients (approx. 1000g loaf) Suggested Program White Bread
600g Bread flour, 350ml Water, 1 tsp Salt, 1 tsp Sugar, 1 pack Dry yeast 1 (Regular) Buttermilk Bread
500ml Buttermilk, 750g Flour, 1.5 tsp Salt, 1 tsp Sugar, 1 pack Dry yeast 8 (Buttermilk) Spelt Bread silvercrest bread maker sbb 850 e1 recipe book
350ml Buttermilk, 360g Spelt flour, 90g Spelt bran, 90g Rye flour, 5g Yeast 3 (Whole Wheat) Sources: Essential Tips for Success
To ensure your recipes from the booklet turn out perfectly, follow these manufacturer-recommended practices: Lidl Silvercrest Bread Maker: We Baked Bread!
The recipe book for the SilverCrest SBB 850 E1 is more than just a list of ingredients; it's a comprehensive baking guide that bridges the gap between industrial convenience and artisanal technique.
Designed to support the machine's 16 automated programs, the booklet is structured to educate users on the science of fermentation and the specific behaviors of different grains. Key Narrative Elements of the Recipe Book
The Foundation of Flour & Yeast: The book begins by detailing the unique properties of various flours (e.g., German type 1050) and how they interact with yeast to create different textures, from light, crispy crusts to dense, heavy loaves.
The "Gluten-Free" Evolution: A significant part of its "story" is its focus on dietary inclusivity. It contains dedicated sections for coeliac-friendly baking, providing specific instructions on how gluten-free flours differ significantly from wheat or rye.
The Precision Protocol: The book emphasizes a strict "liquid-first" layering order (liquids →right arrow salt/sugar →right arrow flour →right arrow
yeast) to prevent the yeast from activating prematurely before the kneading cycle begins. The Silvercrest SBB 850 E1 bread maker, a
Programmed Diversity: Beyond standard white and whole-grain bread, the manual shares recipes for:
Sweet Breads and Cakes: Using specialized cycles for higher sugar content.
Savory Specialty Doughs: Recipes for pasta, pizza dough, and herb-infused loaves.
Confiture & Dairy: Instructions for making jams and even yogurt, expanding the machine's role in the kitchen. Sample Recipe Reference
Most recipes in the booklet are scaled for three distinct weight settings: 1,000g, 1,250g, and 1,500g. For example, the Sunflower Seed Bread recipe relies on specific ratios of buttermilk or water to ensure a soft crumb.
For those who have lost their physical copy, the SilverCrest SBB 850 E1 Recipe Guide is available on Scribd. SilverCrest SBB 850 E1 Recipe Guide | PDF | Breads - Scribd
The Silvercrest SBB 850 E1 is a powerhouse bread maker from Lidl, known for its massive 1,500g capacity 16 automated programs
. To help you master this machine, here is a breakdown of how to use the recipe book effectively and a "helpful story" in the form of a successful first bake guide. The "First Loaf" Success Story Most owners start their journey with the Program 1 (Regular) Program 2 (Basic/Water Bread) The Golden Rule of Order: and liquid temperature affect rise.
To avoid a dense brick, always add ingredients in this exact order to keep the yeast dormant until the machine starts: Liquids first: Water or milk (lukewarm is best). Seasonings: Sugar and salt in opposite corners. Butter or oil. Carefully pour this over the liquids to create a "raft".
Make a small well in the flour (without touching the water) and add the yeast here. Essential Recipes for the SBB 850 E1 While the official PDF Recipe Guide
covers everything from jam to yogurt, these are the community favorites: Recipe Type Key Ingredients (for ~1kg loaf) Classic White
320ml water, 2 tbsp butter, 1.5 tsp salt, 2 tbsp sugar, 600g flour (Type 550), 1 packet dry yeast. Water Bread
500ml water, 1 tsp salt/sugar, 1 tbsp butter, 600g flour, 11g yeast. Gluten-Free Uses specialized gluten-free flour mixes. 9 (Gluten-Free) Pro Tips for the SBB 850 E1 Silvercrest Bread Maker SBB 850 E1 - Homemade Bread
2. Wholemeal Bread (Large / 1000g)
A denser, healthier loaf packed with fiber.
- Program: 2 (Wholemeal)
- Browning Level: Dark (Wholemeal requires more heat)
- Size: L (Large)
Ingredients:
- 400 ml Water
- 2 tbsp Oil
- 700 g Wholemeal Flour
- 2 tsp Salt
- 3 tbsp Honey or Brown Sugar
- 2 tsp Dry Yeast
- Optional: 50g mixed seeds added during the beep or at the start.
Instructions: Wholemeal flour absorbs more water. If the dough looks too dry during the kneading cycle, add a tablespoon of water. Select Program 2 and press Start.
1. Standard Breads (Programs 1–4)
- Classic White Bread – The benchmark recipe to test your machine.
- Whole Wheat Bread – Adjustments for denser dough and longer kneading.
- Quick Bread (baking soda-based, no yeast) – Useful for soda breads.
- Sweet Bread – Higher sugar/fat content, ideal for brioche or cinnamon raisin.
About the machine (short orientation)
- Pan capacity & loaf shape: Most Silvercrest machines like the SBB 850 E1 produce a vertical rectangular loaf; typical capacity is around 750–1000 g depending on the model settings. Recipes should state target loaf weight and pan size assumptions.
- Programs & cycles: Include standard programs (basic/white, whole wheat, quick/rapid, French/crusty, dough-only, bake-only, and sometimes gluten-free). Note approximate cycle times and which programs yield which crust textures.
- Temperature and kneading: The machine controls mixing, kneading, rising, and baking automatically. Recipe timings assume the machine’s knead/rise schedule; sugar, yeast type, and liquid temperature affect rise.