Recipes

SilverCrest SBB 850 D1
18 - English
50g wheat germ 450g wholemeal wheat flour
1 packet dry yeast (7g)
Ensure that you leave the dough to rise for approximately 15 minutes after rolling it out on the
baking tray. Then place the topping of your choice on the dough and bake it in the oven at 180°-
200°C for approximately 15-20 minutes.
Pretzels
200ml water ¼ tsp. salt
½ tsp. sugar 360g wheat flour (German type 405)
½ packet dry yeast (3.5g)
Ensure that you shape the dough into pretzels. Brush the pretzels with a beaten egg and then
sprinkle coarse salt on top of them (2 tbsp. coarse salt for 12 pretzels). Place the pretzels on a
prepared baking tray and bake them in the oven at 230°C for 15-20 minutes.
Pizza dough (for 2 pizzas)
300ml water 1 tbsp. olive oil
¾ tsp. salt 2 tsp. sugar
450g wheat flour (German type 405) 1 packet dry yeast (7g)
Programme 11: Pasta dough
Egg pasta dough
5 eggs (room temperature)
250g soft wheat flour (German type 405)
250g hard wheat flour (German type 1050)
Pasta dough
300ml water
250g soft wheat flour (German type 405)
250g hard wheat flour (German type 1050)
Programme 12: Yogur
t
You can easily make your own yogurt with this programme.
 You need 1.8 litres of UHT milk. If you use whole or unpasteurised milk, you must boil it briefly
in advance in order to kill germs and bacteria. Then let the milk cool down again. UHT milk
does not have to be boiled. To achieve an optimum result, the milk should be at room
temperature.
 Pour the milk into the baking tin.
 Stir yogurt with live yogurt cultures (approx. 100ml yogurt to 1 litre of milk). The yogurt should
be at about the same temperature (room temperature) as the milk.