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. 🍞