Operation Manual

45
Farmer bread
Step I Step II
Bread weight,
approx.
520 g 780 g
Water 200 ml 300 ml
Salt 2/3 tsp 1 tsp
Dried wheat
leaven (no
concentrate)
15 g 25 g
Flour type 1050 330 g 500 g
Sugar 2/3 tsp 1 tsp
Dry yeast ½ bag ¾ bag
Program: BASIS
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
Fig-walnut bread
Step I Step II
Bread weight,
approx.
600 g 900 g
Water 230 ml 350 ml
Wheat flour type
1050
170 g 260 g
Rye flour 260 g 400 g
Salt 2/3 tsp 1 tsp
Figs, finely
chopped
30 g 50 g
Walnuts,
choppedt
30 g 50 g
Honey 1 tsp 1 ½ tsp
Dry leaven ½ bag ¾ bag
Dry yeast ½ bag ¾ bag
Program: BASIS
EGG BREAD
Step I Step II
Bread weight,
approx.
480 g 730 g
Eggs 350 ml 470 ml
fill up with water
or milk to be
1 230 g
180 ml 2 180 g
275 ml 120 g 180 g
Margarine/butter 15 g 25 g
Salt 2/3 tsp 1 tsp
Sugar 2/3 tsp 1 tsp
Flour type 550 330 g 500 g
Yeast ½ bag ¾ bag
Program: BASIS
Bake immediately and do not conserve
Buttermilk bread
Step II
buttermilk 250 ml
vegetable oil 1 TBSP
eggs 2
wheat flour type
550
500 g
salt 1 ½ tsp
dry yeast 1 Pckg
Program: ULTRA-SCHNELL
This bread is good for toasting.
TIP: Buttermilk does not always have the same
consistency; therefore, you should check the dough
after about seven minutes of kneading and add a little
buttermilk or water, if necessary.