Unold Backmeister 8650, Manual

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Z
Z u u c c c c h h i i n n i i b b r r e e a a d d
Model 8650 Model 8660
TIP: Very de ic ous, i you sprinkle the warm bread with
olive oil. l i f
Step I Step II Step I Step II
Ingredients for a bread weight of 840 g 1250 g 1250 g 1680 g
Water 50 ml 75 ml 75 ml 100 ml
Wheat flour type 550 500 g 750 g 750 g 1000 g
Raw zucchini, chopped 300 g 450 g 450 g 600 g
Salt 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Sugar 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Dry yeast ¾ bag 1 bag 1 bag 1 ½ bag
Program: BASIS
R
R i i c c e e b b r r e e a a d d
Model 8650 Model 8660
Step II Step I
* Cook the rice in salt water and let it cool down. Keep
the cooking water to prepare the dough.
TIP: You may take milk instead of the rice water
.
Add 2-3 tblsp sultanas and 1 tsp cinnamon.
Larger quantities are not recommended,
the bread would remain wet.
Ingredients for a bread weight of 950 g 1100 g
Cooking water from rice * 300 ml 350 ml
Wheat flour type 405 540 g 650 g
Soft rice rough weight* 50 g 75 g
Sugar 2 tsp 3 tsp
Dry yeast ¾ bag 1 bag
Program:
HEFEKUCHEN
(Yeast cake)
A
A n n c c h h o o v v y y b b r r e e a a d d
Model 8650 Model 8660
TIP: Instead of the apple you may take chopped cucum-
bers.
Step I Step II Step I Step II
Ingredients for a bread weight of 900 g 1350 g 1350 g 1850 g
Water 325 ml 440 ml 440 ml 650 ml
Wholemeal flour 500 g 700 g 700 g 1000 g
Wheat wholemeal 75 g 100 g 100 g 150 g
Chopped anchovy 8 11 11 16
red apple with skin, chopped 1 1 ½ 1 ½ 2
Olive oil 1 ½ tblsp 2 tblsp 2 tblsp 3 tblsp
Dry yeast 1 bag 1 ½ bag 1 ½ bag 2 bag
Program:
SCHNELL
(Rapid) +
VOLLKORN
(wholemeal)
W
W e e d d d d i i n n g g b b r r e e a a d d ( ( b b r r e e a a d d a a n n d d s s a a l l t t ) )
Model 8650 Model 8660
TIP: When the display shows 1:30, push a new earthen
pot of 5 cm Ø into the middle. After the bread has
cooled, you may fill salt into the pot. You get a very
original gift for a wedding or a house warming party.
Step I Step II Step I Step II
Ingredients for a bread weight of 900 g 1230 g 1230 g 1830 g
Butter milk 250 ml 330 ml 330 ml 500 ml
Water 150 ml 200 ml 200 ml 300 ml
Rye flour 175 g 240 g 240 g 350 g
Rye wholemeal type 1700 175 g 240 g 240 g 350 g
Wheat flour type 550 225 g 300 g 300 g 450 g
Sugar 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Salt 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Dry leaven ¾ bag 1 bag 1 bag 1 ½ bag
Dry yeast 1 bag 1 ½ bag 1 ½ bag 2 bag
Program: BASIS
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