wort with spices (Santa Maria)
1 dl
1,5 dl
dry yeast
2 tsp
2,5 tsp
Programme: Whole wheat
(3,32 hours)
(3,40 hours)
Spelt bread (bread with low glycemic intex GI)
600 g
water
3,5 dl
dry yeast
1,5 tsp
olive oil
1 tbs
spelt flour
5,5 dl
sesame seed
1 tbs
mineral salt
1 tsb
Programme: Whole wheat
(3,32 hours)
Fruit bread
750 g
milk
1,75 dl
egg
1
liquid margarine or soft butter
2 tbs
wheat flour
4,5 dl
sugar
0,25 dl
crushed cardamom
1 tsp
dry yeast
1 tsp
raisin
(added when the beep sounds during second kneading)
0,5 dl
cake filling
(added when the beep sounds during second kneading)
0,5 dl
Programme: Sweet
(2,50 hours)
Saffron bread
750 g
milk
2 dl
liquid margarine or soft butter
2 tbs
wheat flour
4 dl
salt
a pinch
sugar
1,5 tbs
saffron
0,25 gr
dry yeast
1 tbs
currant
(added when the beep sounds during second kneading)
0,5 dl
Programme: Sweet
(2,50 hours)
Long rusks
750 g
milk
2 dl
liquid margarine or soft butter
2,5 tbs
wheat flour
5,5 dl
salt
a pinch
sugar
2 tbs
dry yeast
1,5 tsp
Programme: Sweet
Let the bread cool under a baking cloth. Cut in 2 cm thick slices and cut each slice in 3-4 long pieces. Place
them on a plate and toast in the owen (in the middle section) 200
º
C until golden, about 5-7 minutes. Place
the rusks in a roasting pan and after dry at 100
º
C for 2 hours with the oven door slightly opened.
White quick bread
600 g
750 g
water (45-50 degrees)
2 dl
2,5 dl
oil or liquid margarine
0,5 tbs
1 tbs
wheat flour
5 dl
7,5 dl
sugar
1 tbs
1,5 tbs
salt
1 tsp
1,5 tsp
dry yeast
1 tsp
1,5 tsp
Programme: 600 g bread is bakes with Superfast I and 750 g with Superfast II (both 0,58 hours)
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