BM260 Manuals/ FAQs/ Support

  • Can any of your bread makers make gluten free bread?

    All new models have gluten free settings and include recipes – models include BM260, BM366 and BM450. However the older models - for example the BM200 - do not have a suitable setting for this purpose.

  • I have plugged in my bread maker but nothing has happened. Is it broken?

    Kenwood bread makers come with an on/off switch situated under the right hand handle on the BM150 and on the rear of the BM250, BM450 and BM260/BM366.

    Make sure you plug the appliance in before turning the on/off switch, and always turn it off before unplugging the appliance.

  • Can I make hot cross buns with my bread maker?

    Here is a hot cross bun recipe suitable for bread makers. Alternatively select the dough cycle and bake in the oven.





    Semi –Skimmed Milk



    Eggs (medium)



    Strong White Bread Flour






    Golden caster sugar






    Mixed spice



    Dried Yeast

    1 ½ tsp


    Add Fruit When Alert Sounds



    Luxury Dried mixed fruit, chopped



    Cut mixed peel



    Glace Cherries, chopped



    Use Sweet Setting + Medium Crust Colour



    Brush with a little golden syrup while warm to glaze

    For more bread maker recipes see our website.

  • Can I substitute milk for powdered milk in a recipe for my bread machine?

    You can use powdered milk instead of fresh milk but you will need to make the milk first. Check the directions on the milk powder packet for instructions and make the required amount.

  • Can I leave the powdered milk out of the recipe?

    Yes you can – it is there to improve the taste and looks of the finished loaf, but can be left out with substitution in a recipe.

  • Why is there no 500g recipe for brown and wholemeal bread?

    We do not recommend baking a 500g loaf of brown bread in the bread maker because the results were not suitable for inclusion. For best result the minimum recommended loaf size for brown or wholemeal bread is 750g.

  • My breadmaker does not mix when I press start?

    Some programs have a rest period before mixing. Check your timings table, which is in the back of your recipe book, for this information.

    If this fails to correct the issue please check that the bread pan has been properly inserted into the machine.

    If having checked these troubleshooting tips the machine still fails to respond we would recommend taking the machine to an authorised repair centre.

    A list of Kenwood approved repair agents can be viewed by clicking on the following link:

  • The kneader gets stuck in the bread. What can I do?

    The kneader may remain in the bread, depending on the type of ingredients used. This is normal for breadmakers. Please remember to remove this before slicing your bread.

  • I have started the program on my breadmaker but nothing happens

    Your breadmaker may be pre-heating.  The pre-heat feature operates at the start of the wholewheat (30 minutes), wholewheat rapid (5 minutes) and gluten free (8 minutes) settings to warm the ingredients before the first kneading stage begins. During this time there is no kneader action. On selected machines there are also preheat times on other recipes. Please see the guidance in the back of your recipe book for further information on individual machines.

    If you have checked the program and your selected recipe does not include a pre-heat phase, there may be a fault with your breadmaker and it may require repairing.

    A list of Kenwood approved repair agents can be viewed by clicking on the following link:

  • Can I use spelt flour in my breadmaker?

    What is Spelt Flour?

    • Spelt Flour is an ancient relative of modern common wheat.
    • It has a unique nutty flavour and can be used as an alternative to wheat flour.
    • Although high in gluten it is more easily digested and can be tolerated by some gluten intolerant individuals. 

    Baking with Spelt Flour

    • The gluten in spelt flour is a different type to the gluten found in wheat flour and has different characteristics when used in baking.
    • Yeasted dough made with spelt flour will rise, ripen and mature more quickly than ordinary wheat flour dough. It tends to produce a firm crust and crumb texture which is open yet dense.
    • Spelt flour is more suited to quick breads or single rise bread recipes. It needs a much shorter rising time to prevent over ripening which can cause the dough to collapse during baking.

    Using Spelt Flour in Breadmakers

    • Breadmaker programs have been carefully designed for use with conventional wheat flour. As the proving time for spelt flour is much shorter than ordinary wheat flour, bread made exclusively with spelt flour will tend to rise and collapse before the baking cycle has completed.
    • For best results either use the dough setting and then manually shape and bake in a conventional oven, or blend with strong white bread flour in a 50/50 mix and then use the Eco/Rapid setting.

    Spelt flour recipes (Please note the above advice)

    Regular loaf

    250ml water

    350g spelt flour

    3 tsp skimmed milk

    1 tsp salt

    2 tsp sugar

    15 g butter

    1 tsp easy blend yeast


    Large Loaf

    315ml water

    450g spelt flour

    4 tsp skimmed milk

    1.5 tsp salt

    3 tsp sugar

    25g butter

    1.5 tsp easy blend yeast


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