Bosch MCC9555FWC, User Manual

Page: 135 / 152

Here's how
en
135
Recipe Ingredients Processing
Soft yeast
dough
¡
525 g wheat flour, type 405
¡
350 g rye flour, type 1150
¡
350 ml buttermilk at room
temperature
¡
250 ml lukewarm water
¡
14 g dried yeast
¡
15 g salt
¡
1 tbsp honey
¡
1 tsp whole caraway seeds
¡
2 tbsp ground bread spice
¡
Select the automatic pro-
gramme Dough programme
2: Soft dough.
¡
Follow the instructions on
the display.
Sweet yeast
dough
¡
500 g wheat flour
¡
100 g sugar
¡
7 g dried yeast
¡
1 pinch of salt
¡
100 g soft butter
¡
2 eggs
¡
150 ml milk at room tem-
perature
¡
Select the automatic pro-
gramme Dough programme
2: Soft dough.
¡
Follow the instructions on
the display.
Full-flavoured
rye sourdough Sourdough starter:
¡
50 g sourdough, from a
baker's or ready-made
sourdough
¡
300 g rye flour, type 1150
¡
300 ml lukewarm water
Bread dough:
¡
300 g rye flour, type 1150
¡
250 g wheat flour, type 405
or type 550
¡
2 tbsp ground bread spice
¡
2 tbsp dried yeast
¡
1 tbsp honey
¡
20 g salt
¡
200 ml lukewarm water
Preparation:
¡
To let the sourdough prove,
on the day before add the
sourdough to a bowl with
the rye flour and the luke-
warm water and stir.
¡
Leave the sourdough to
stand in a warm place for
24 hours.
¡
On the next day take 50 g
of the sourdough mixture
and store it to make bread
at a later date.
Preparation:
¡
Select the automatic pro-
gramme Dough programme
2: Soft dough.
¡
Follow the instructions on
the display.
26.5 Mixing
When mixing, combine more than two food components.