![background image](http://html.mh-extra.com/html/lg/hb-1001cj/hb-1001cj_instructions-and-cooking-manual_20010017.webp)
RYE BREAD
(with leavening)
1st Step : Making the Leaven - to be done 18 hours in advance
2nd Step : Making the Rye bread
RUSSIAN COOK
PUMPKIN BREAD
RUSSIAN COOK
◆
◆◆
◆◆
◆◆
◆◆
◆
BREADS
◆
◆◆
◆◆
◆◆
◆◆
◆
-17-
Ingredients
Leavening
Tips
Water
2 cups
Rye hulled flour
3 cups
Sugar
3 tsp
Yeast
1 tsp
* Mix all the ingredients up to getting
even mixture in a large non-metal
broad bowl. Put it into warm place
for maturing. In 3 hours you should
stir leavening. Duration of maturing
is 18 hours. Store done leavening
in refrigerator.
Ingredients
700g
Tips
Water
1 cup
Wheat Flour
2 cups
Rye hulled flour
2 cups
Leavening
1 TBL
Strong concentrated tea
¼
cup
Apple (cider) vinegar
1 tsp
Salt
1
½
tsp
Sugar
2 TBL
Dry milk
2 TBL
Vegetable oil
2 TBL
Yeast
1
½
tsp
Program
1A
*Tea brew should be strong and hot
at the moment you pour it into
dough (put 4 tea-bags of black tea
into 0.25 cup of hot water, leave for
5 minutes and then pour into dough
that is batched)
Ingredients
700g
Tips
Water
¾
cups + 2 TBL
Pumpkin
½
cup
Wheat flour
3
¼
cups
Salt
1
½
tsp
Sugar
2 TBL
Dry milk
2 TBL
Butter
1 TBL
Vanilla sugar
1 tsp
Yeast
1
¾
tsp
Roasted pumpkin seeds
⅓
cup
Program
1A
It would be better to grate the
pumpkin.
It would be better to
grind the seeds.
Summary of Contents for HB-1001CJ
Page 14: ... 14 ...