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Coarse Wholemeal Breads
Bavarian Wholemeal Bread
TIP: Instead of caraway you can use also 1/2 teaspoon
(5g) of coriander, fennel or aniseed.
Level I
Level II
Bread weight approx.
850 g
1180 g
Water
300 ml
360 ml
Wheat wholemeal fl our
400 g
570 g
Rye wholemeal fl our
125 g
150 g
Salt
1 tsp
1 ½ tsp
Caraway
1 tbsp
2 tbsp
Average-sized potato,
boiled and mashed
100 g
150 g
Dried leaven
½ packet ¾ packet
Dry yeast
¾ packet 1 packet
Program: VOLLKORN
Cereal Bread
Level I
Level II
Bread weight approx.
960 g
1350 g
Water
450 ml
650 ml
Wheat wholemeal fl our
175 g
250 g
Rye wholemeal fl our
175 g
250 g
Coarse rye meal
50 g
70 g
Unripe spelt grain meal
50 g
70 g
Buckwheat meal
50 g
70 g
Sunfl ower seeds
35 g
50 g
Pumpkin seeds
35 g
50 g
Linseeds
1 tbsp
1 ½ tbsp
Sesame
1 tbsp
1 ½ tbsp
Salt
1 tsp
1 ½ tsp
Honey
1 tsp
1 ½ tsp
Dried leaven
½ packet ¾ packet
Dry yeast
1 packet 1 ½ packet
Program: VOLLKORN
Spelt Bread
Tipp: open the lid of the appliance briefl y before the last
rising, wet the bread with warm water, spread the
spelt or rolled oats and press them slightly with
your hand.
Level I
Level II
Bread weight approx.
940 g
1350 g
Buttermilk
400 ml
500 ml
Spelt wholemeal fl our
230 g
280 g
Rye wholemeal fl our
180 g
230 g
Coarse spelt meal
180 g
180 g
Sunfl ower seeds
75 g
100 g
Salt
1 tsp
1 ½ tsp
Sugar
1 tsp
1 ½ tsp
Dried leaven
¾ packet 1 packet
Dry yeast
¾ packet 1 packet
Program: NORMAL
Pollard Bread
Level I
Level II
Bread weight approx.
850 g
1350 g
Water
350 ml
570 ml
Margarine or butter
30 g
40 g
Salt
1 tsp
1 ½ tsp
Sugar
1 tsp
1 ½ tsp
Wheat pollard
75 g
100 g
Wheat germs
50 g
70 g
Vinegar
1 tbsp
1 ½ tbsp
Wheat wholemeal fl our
400 g
650 g
Dry yeast
¾ packet 1 packet
Program: VOLLKORN
Brown Bread
Level I
Level II
Bread weight approx.
920 g
1080 g
Water
400 ml
450 ml
Coarse rye wholemeal
180 g
180 g
Rye wholemeal fl our
180 g
180 g
Wheat wholemeal fl our
230 g
280 g
Black malt (made of roasted
barley malt – sold in whole food
shops – it gives a dark color
to the inside of the bread
10 g
15 g
Salt
1 tsp
1 ½ tsp
Sunfl ower seeds
75 g
100 g
Dark beet syrup
¾ tbsp
1 tbsp
Dry yeast
¾ packet 1 packet
Dried leaven
¾ packet 1 packet
Program: VOLLKORN
Pure Wheat Wholemeal Breadt
Level I
Level II
Bread weight approx.
860 g
1150 g
Water
350 ml
550 ml
Salt
1 tsp
1 ½ tsp
Vegetable oil
1 tbsp
1 ½ tbsp
Honey
¾ tsp
1 tsp
Beet syrup
¾ tsp
1 tsp
Wheat wholemeal fl our
500 g
760 g
Genuine wheat gluten
¾ tbsp
1 tbsp
Dry yeast
¾ packet 1 packet
Program: VOLLKORN
05-CB 594 D_GB_H Neu.indd 28
05-CB 594 D_GB_H Neu.indd 28
10.01.2008 14:29:10 Uhr
10.01.2008 14:29:10 Uhr
Хлебопечка Боманн BOMANN CB 594
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