Operation Manual

44
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
Baking powder bread
Buttermilk 250 ml
Vegetable oil 1 TBSP
Egg 1
Wheat flour type
550
300 g
Hard wheat
semolina
200 g
Baking powder 1 ½ Pckg
Salt 1 ½ tsp
Program: BACKPULVER
TIP: This bread is especially flavorful when prepared with 2
tsp of coriander seeds.
Breads made with baking powder are more compact than yeast
breads, since baking powder does not make the dough rise as
high. Baking powder breads should be eaten fresh; they can
also be frozen in portions.
100 % wholemeal bread
Step I Step II
Bread weight, approx. 560 g 850 g
Water 230 ml 350 ml
Salt 2/3 tsp 1 tsp
Honey 1/3 tsp 1 tsp
Wholemeal flour 360 g 540 g
Dry yeast ½ bag ¾ bag
Program: VOLLKORN