Clatronic BBA 2865, Instruction Manual & Guarantee

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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
6....-05-BBA 2865 28 08.10.2004, 12:09:17 Uhr