User manual

42
BREAD RECIPES
Classical Whitebread
Step I Step II
Bread weight,
approx.
500 g 750 g
Water 230 ml 350 ml
Salt ¾ tsp 1 tsp
Sugar ¾ tsp 1 tsp
Semolina 100 g 150 g
Flour, type 550 230 g 350 g
Dry yeast ½ bag ¾ bag
Program: SCHNELL (Fast)
If the water is replaced by milk, you will get an toast
bread.
Country bread
Step I Step II
Bread weight,
approx.
500 g 750 g
Milk 180 ml 275 ml
Margarine/
butter
15 g 25 g
Salt 1/3 tsp 1 tsp
Sugar 1/3 tsp 1 tsp
Flour type
1050
330 g 500 g
Dry yeast ½ bag ¾ bag
Program: BASIS or WEISSBROT
Sultana bread
Step I Step II
Bread weight,
approx.
560 g 850 g
Water 180 ml 275 ml
Margarine/
butter
20 g 30 g
Salt 1/3 tsp ½ tsp
Honey 2/3 tblsp 1 tblsp
Flour type 405 330 g 500 g
Cinnamon ½ tsp ¾ tsp
Dry yeast ½ bag ¾ bag
Sultanas (or
dried fruits)
50 g 75 g
Program: SCHNELL (Fast) or HEFEKUCHEN
(Sweet)
Wholemeal bread
Step Step II
Bread weight,
approx.
570 g 860 g
Water 230 ml 350 ml
Margarine/
butter
15 g 25 g
Salt 2/3 tsp 1 tsp
Sugar 1/3 tsp 1 tsp
Flour type
1050
180 g 270 g
Wholemeal
flour
180 g 270 g
Dry yeast ½ bag ¾ bag
Program: SCHNELL / VOLLKORN
Pure wholemeal bread
Step I Step II
Bread weight,
approx.
570 g 860 g
Water 230 ml 350 ml
Salt 2/3 tsp 1 tsp
Vegetable oil 2/3 tblsp 1 tblsp
Honey ½ tsp ¾ tsp
Beet syrup ½ tsp ¾ tsp
Wholemeal
flour
330 g 500 g
Vital wheat
gluten
½ tblsp ¾ tblsp
Dry yeast ½ bag ¾ bag
Program: VOLLKORN
Leaven bread
Step I Step II
Bread weight,
approx.
740 g 1050 g
Dry leaven ½ bag ¾ bag
Water 350 ml 450 ml
Bread spice ½ tsp ¾ tsp
Salt 1 tsp 1 ½ tsp
Rye flour 250 g 340 g
Flour Typ 1050 250 g 340 g
Dry yeast 1 bag 1 ½ bag
Program: BASIS