The Ultimate Panasonic SD-PN100 Recipe Collection

If you own a Panasonic SD-PN100, this is the recipe page worth bookmarking.

The PN100 makes a beautifully manageable small loaf, but finding recipes written specifically for it can be surprisingly awkward. Most bread-machine recipes are designed for much larger machines, leaving you reaching for a calculator before you’ve even found the yeast.

So here is a proper collection of SD-PN100 recipes, rewritten into a consistent, easy-to-follow format.

I’ve standardised the measurements wherever practical:

• Flour, butter, fruit, cheese and other solids: grams
• Water, milk and juice: millilitres
• Yeast, salt, sugar and spices: teaspoons
• Oil, honey and malt extract: millilitres, with teaspoon equivalents where useful

No cups. No vague measures. No kitchen algebra before breakfast.

🥖 Before You Start

The Panasonic SD-PN100 is designed around smaller quantities than many conventional bread makers. Most of these recipes use around 250g of flour, making a compact fresh loaf that’s ideal for one or two people.

Useful conversions

1 teaspoon = 5ml

½ teaspoon = 2.5ml

¼ teaspoon = 1.25ml

1 tablespoon = 15ml

Where the original recipe specifies ingredients being added at the beep, keep them separate until the machine signals for them.

Panasonic SD-PN100 Programmes Used

Menu 1: Basic

The everyday programme for predominantly white-flour breads.

Menu 3: Basic Raisin

Use this when fruit, nuts, cheese, olives or other additional ingredients need adding during the cycle.

Menu 4: Wholewheat

For wholemeal, granary and heavier flour combinations.

Menu 5: Wholewheat Rapid

Particularly useful for several of the spelt recipes.

Menu 6: Brioche

For enriched dough containing additional butter, egg and sugar.

Menu 12 & 13

Dough programmes used for rolls that you’ll shape, prove and bake separately.

🍞 THE EVERYDAY LOAVES

Classic White Loaf

A simple place to start and probably the loaf you’ll make most often.

Ingredients

• 250g strong white bread flour
• 15g butter
• 2.5ml (½ tsp) dried yeast
• 3.75ml (¾ tsp) salt
• 2.5ml (½ tsp) sugar, optional
• 170ml water

Programme

Menu 1: Basic

The sugar isn’t essential, so it can simply be omitted if you prefer.

Wholemeal Loaf

Ingredients

• 250g wholemeal flour
• 15g butter
• 2.5ml (½ tsp) dried yeast
• 3.75ml (¾ tsp) salt
• 2.5ml (½ tsp) sugar, optional
• 185ml water

Programme

Menu 4: Wholewheat

50% Wholemeal Loaf

This is a lovely halfway house if you want the flavour of wholemeal without quite such a dense loaf.

Ingredients

• 125g strong white flour
• 125g strong wholemeal flour
• 15g butter
• 2.5ml (½ tsp) dried yeast
• 3.75ml (¾ tsp) salt
• 2.5ml (½ tsp) sugar, optional
• 180ml water

Programme

Menu 4: Wholewheat

70% Wholemeal Loaf

Ingredients

• 175g wholemeal flour
• 75g strong white flour
• 15g butter
• 2.5ml (½ tsp) dried yeast
• 3.75ml (¾ tsp) salt
• 2.5ml (½ tsp) sugar, optional
• 180ml water

Programme

Menu 4: Wholewheat

🌾 GRANARY & MALTED BREADS

The original recipe collection notes that the malted/granary recipes can be used with flours such as Matthews Cotswold Crunch, Matthews Eight Grain, Doves Farm Malthouse, Hovis Granary and similar strong malted-grain flours.

Allinson’s Country Grain Loaf

Ingredients

• 250g Allinson’s Country Grain flour
• 15g butter
• 2.5ml (½ tsp) dried yeast
• 3.75ml (¾ tsp) salt
• 2.5ml (½ tsp) sugar, optional
• 160ml water

Programme

Menu 4: Wholewheat

Malted or Granary Loaf

Ingredients

• 250g malted or granary flour
• 15g butter or 15ml oil
• 2.5ml (½ tsp) dried yeast
• 3.75ml (¾ tsp) salt
• 2.5ml (½ tsp) sugar, optional
• 170ml water

Programme

Menu 4: Wholewheat

50/50 Granary & White

Ingredients

• 125g malted/granary flour
• 125g strong white flour
• 15g butter or 15ml oil
• 2.5ml (½ tsp) dried yeast
• 3.75ml (¾ tsp) salt
• 2.5ml (½ tsp) sugar, optional
• 170ml water

Programme

Menu 1: Basic** or **Menu 4: Wholewheat

50/50 Granary & Wholemeal

Ingredients

• 125g malted/granary flour
• 125g strong wholemeal flour
• 15g butter or 15ml oil
• 2.5ml (½ tsp) dried yeast
• 3.75ml (¾ tsp) salt
• 2.5ml (½ tsp) sugar, optional
• 180ml water

Programme

Menu 4: Wholewheat

🌾 RYE & SPELT

30% Dark Rye Loaf

Ingredients

• 175g strong white flour
• 75g dark rye or strong wholemeal flour
• 15g butter or 15ml oil
• 2.5ml (½ tsp) dried yeast
• 3.75ml (¾ tsp) salt
• 2.5ml (½ tsp) sugar, optional
• 175ml water

Programme

Menu 1: Basic

50/50 Wholemeal Spelt & Strong White

Ingredients

• 125g wholemeal spelt flour
• 125g strong white flour
• 15g butter or 15ml oil
• 2.5ml (½ tsp) dried yeast
• 3.75ml (¾ tsp) salt
• 2.5ml (½ tsp) sugar, optional
• 175ml water

Programme

Menu 1: Basic** or **Menu 5: Wholewheat Rapid

White Spelt & Honey Loaf

Ingredients

• 250g white spelt flour
• 15g butter or 15ml oil
• 2.5ml (½ tsp) dried yeast
• 3.75ml (¾ tsp) salt
• 15ml honey
• 165ml water

You can alternatively use 125g white spelt + 125g strong white flour.

Programme

Menu 1: Basic

White Flour with 30% Wholemeal Spelt

Ingredients

• 175g strong white flour
• 75g wholemeal spelt flour
• 15g butter or 15ml oil
• 2.5ml (½ tsp) yeast
• 3.75ml (¾ tsp) salt
• 2.5ml (½ tsp) sugar, optional
• 175ml water

Programme

Menu 1: Basic

White, Wholemeal & Spelt Loaf

Ingredients

• 125g strong white flour
• 75g strong wholemeal flour
• 50g wholemeal spelt
• 15g butter or 15ml oil
• 2.5ml (½ tsp) yeast
• 3.75ml (¾ tsp) salt
• 2.5ml (½ tsp) sugar, optional
• 180ml water

Programme

Menu 4: Wholewheat

🍇 FRUIT & SWEET LOAVES

Now the PN100 gets to have some fun.

Spicy Fruit Loaf

Ingredients

• 250g strong white flour
• 45g butter
• 3.75ml (¾ tsp) yeast
• 5ml (1 tsp) sugar
• 3.75ml (¾ tsp) salt
• 7.5ml (1½ tsp) cinnamon
• 7.5ml (1½ tsp) mixed spice
• 1 medium egg
• 70ml water
• 70ml milk
• 50g dried fruit

Programme

Menu 3: Basic Raisin

Add the 50g dried fruit when the machine beeps.

🍯 Malt Loaf

This could become a dangerous little habit.

Ingredients

• 125g Doves Farm Malthouse, granary or strong white flour
• 65g strong white flour
• 60g strong wholemeal flour
• 2.5ml (½ tsp) yeast
• 3.75ml (¾ tsp) salt
• 10g butter or 10ml oil, optional
• 22.5ml malt extract
• 160ml water or cooled tea
• 75g sultanas, dates or other dried fruit

Programme

Menu 3: Basic Raisin

or

Menu 4: Wholewheat

Add the fruit at the beep.

🥣 Oat & Honey Loaf

Ingredients

• 155g strong white bread flour
• 70g wholemeal bread flour
• 25g porridge oats
• 15ml oil
• 15ml honey or golden syrup
• 3.75ml (¾ tsp) yeast
• 3.75ml (¾ tsp) salt
• 180ml water

Programme

Menu 4: Wholewheat

Light Oat Loaf

Ingredients

• 225g granary or white flour, or a mixture
• 25g oats
• 15ml oil or 15g butter
• 2.5ml (½ tsp) yeast
• 3.75ml (¾ tsp) salt, or slightly less
• 2.5ml (½ tsp) sugar, optional
• 175ml water

Programme

Menu 4: Wholewheat

🍊 Cranberry & Walnut Loaf

This one has Christmas-morning energy without demanding that you put the tree up.

Ingredients

• 250g strong white flour
• 10-15g butter or 15ml oil
• 2.5ml (½ tsp) yeast
• 3.75ml (¾ tsp) salt
• 5ml (1 tsp) orange zest, optional
• 5-10ml sugar, optional
• 7.5ml (1½ tsp) mixed spice, optional
• 175ml water

Add at the beep

• 40g cranberries
• 35g chopped walnuts

Programme

Menu 3: Basic Raisin

The original recipe also allows malted/granary flour to replace some or all of the white flour.

🍊 Orange Fruit Loaf

Ingredients

• 250g strong white flour
• 2.5ml (½ tsp) yeast
• 5ml cinnamon
• 7.5ml mixed spice
• 5ml nutmeg
• 3.75ml salt
• 10g butter
• 110ml orange juice
• 60ml water
• Sugar to taste

Add at the beep

• 75g dried fruit or a dried-fruit-and-mixed-peel combination

Programme

Menu 3: Basic Raisin

The spice and fruit mixture can be adjusted to suit your taste.

🌰 Fig & Walnut Loaf

Ingredients

• 210g white or malted/granary flour
• 40g wholemeal or white flour
• 12g butter or 12ml oil
• 3.75ml (¾ tsp) yeast
• Just under 3.75ml (¾ tsp) salt
• 1 medium egg
• 70ml milk
• 70ml water
• 60g chopped figs
• 15g chopped walnuts or pecans

Programme

Menu 3: Basic Raisin

🫒 Olive Loaf

A cracking savoury loaf to serve with soup, cheese or an indecent quantity of butter.

Ingredients

• 250g strong white flour
• 15ml olive oil
• 2.5ml (½ tsp) yeast
• 2.5ml (½ tsp) salt
• 7.5ml (1½ tsp) oregano, optional
• 160ml water
• 50g olives, well drained and halved

Programme

Menu 3 or Menu 4

Add the olives at the beep.

🧀 Cheese, Tomato & Garlic Loaf

Now we’re wandering dangerously close to bread that disappears before it has cooled.

Ingredients

• 150g strong white flour
• 100g malted/granary or additional strong white flour
• 3.75ml (¾ tsp) yeast
• 3.75ml (¾ tsp) salt
• 2.5ml (½ tsp) sugar, optional
• 15ml oil
• 75g strong Cheddar
• 7.5ml tomato, garlic & herb paste
• 160ml water

Programme

Use Menu 1, or Menu 3 if adding the Cheddar and tomato/herb paste at the beep.

Save a little Cheddar and sprinkle it over the loaf around 20 minutes before the end.

🧈 Brioche

And here comes the posh one.

SD-PN100 Brioche with Optional Chocolate Chips

Ingredients

• 225g strong white bread flour
• 3.75ml (¾ tsp) yeast
• 25g butter
• 25g sugar
• 2.5ml (½ tsp) vanilla extract
• 2.5ml (½ tsp) salt
• 1 medium egg
• Enough milk added to the egg to make 138ml total liquid

Additional butter

Prepare another:

25g chilled butter, cut into 1-2cm cubes.

The machine will beep roughly 35-45 minutes into the programme. Add the chilled butter at this point.

Chocolate version

For chocolate-chip brioche, add:

60g chocolate chips

The original recipe recommends chilling or freezing the chocolate chips first and adding them around one hour into the programme.

Programme

Menu 6: Brioche

🥯 HOMEMADE ROLLS

White Bread Rolls

Ingredients

• 250g strong white bread flour
• 15g butter or 15ml oil
• 3.75ml (¾ tsp) yeast
• 3.75ml (¾ tsp) salt
• 160ml water

Programme

Menu 12

Once the dough is ready:

1. Shape into rolls. 2. Leave to prove. 3. Bake at 220°C for 12-15 minutes.

50% Wholemeal Rolls

Ingredients

• 125g strong white or malted/granary flour
• 125g strong wholemeal bread flour
• 15g butter or 15ml oil
• 3.75ml (¾ tsp) yeast
• 3.75ml (¾ tsp) salt
• 165ml water

Programme

Menu 13

Shape, prove and bake at 220°C for 12-15 minutes.

🌾 MORE SPELT RECIPES

White Spelt

• 250g white spelt flour
• 15g butter or 15ml oil
• 2.5ml yeast
• 3.75ml salt
• 170ml water
• 0.625ml (⅛ tsp) vitamin C powder, optional

Menu 1 or Menu 5

50/50 White & Wholemeal Spelt

• 125g white spelt
• 125g wholemeal spelt
• 15g butter or 15ml oil
• 2.5ml yeast
• 3.75ml salt
• 175ml water
• 0.625ml vitamin C powder, optional
• 5ml fennel seeds, optional

Menu 1 or Menu 5

100% Wholemeal Spelt

Ingredients

• 250g wholemeal spelt
• 3.75ml (¾ tsp) yeast
• 15ml oil or 15g butter
• 3.75ml (¾ tsp) salt
• 185ml water
• 5ml fennel seeds, optional
• A very small quantity of vitamin C powder, approximately 0.38g, optional

Programme

Menu 5: Wholewheat Rapid

The vitamin C is included in the source recipe to improve the rise.

🍯 Wholemeal Spelt & Honey

Ingredients

• 250g wholemeal spelt
• 3.75ml yeast
• 15ml oil or 15g butter
• 15-30ml honey
• 3.75ml salt
• 180ml water
• 5ml fennel seeds, optional
• 0.625ml vitamin C powder, optional

Programme

Menu 1 or Menu 5

🌾 Wholemeal Malt Loaf

Ingredients

• 250g wholemeal flour
• 2.5ml yeast
• 3.75ml salt
• 22.5ml malt extract
• 170ml water
• 75g sultanas

Programme

Menu 4: Wholewheat

🌾 Einkorn & Cotswold Crunch

One of the more unusual recipes in the collection.

Ingredients

• 125g Einkorn flour
• 125g Cotswold Crunch
• 2.5ml yeast
• 3.75ml salt
• Pinch of vitamin C powder
• 15ml oil
• 175ml water

Programme

Menu 5: Wholewheat Rapid

Don’t panic if the top comes out a little uneven. The original recipe notes that Einkorn produces a particularly sticky dough, so an imperfect-looking crown doesn’t mean you’ve made a bad loaf.

⭐ Five SD-PN100 Recipes I’d Start With

If you’ve just bought the machine, don’t attack all of these at once. My first five would be:

1. Classic White

Learn how the machine behaves with the simplest dough.

2. 50% Wholemeal

A really useful everyday brown loaf.

3. Malted/Granary

For considerably more character without making things complicated.

4. Cranberry & Walnut

The point where the humble bread maker starts showing off.

5. Cheese, Tomato & Garlic

Because bread containing strong Cheddar needs very little justification.

🍞 The Beauty of the Panasonic SD-PN100

What I particularly like about this collection is its scale.

A 250g-flour loaf is small enough that you can genuinely experiment. You’re not committing half a bag of flour every time curiosity strikes.

Monday can be white.

Wednesday can be Cotswold Crunch.

Friday can be cheese, tomato and garlic.

Sunday morning can involve brioche and a complete disregard for moderation.

And because the machine handles the kneading, proving and baking, making proper fresh bread becomes something you can do routinely rather than a grand weekend project involving flour on every horizontal surface in the kitchen.

Once you’ve found your favourites, start tweaking them carefully. Try different granary flours, change the fruit combinations, experiment with walnuts or pecans, or adjust the spices in the fruit loaf.

Just keep the fundamental flour-to-liquid proportions close to the tested recipes until you understand how the PN100 behaves.

That’s when the bread maker stops being another appliance in the cupboard and starts becoming a rather dependable little bakery on the worktop. 🍞