ENGLISH
24
Raisin Bread
Level
1000 g
1250 g
Bread weight approx.
850 g
1100 g
Water
275 ml
350 ml
Margarine or butter
30 g
40 g
Salt
½ tsp
¾ tsp
Honey
1 tbsp
2 tbsp
405 type fl our
500g
650g
Cinnamon
¾ tsp
1 tsp
Dry yeast
¾ packet 1 packet
Raisins/dry fruit
75 g
100 g
Program:
SCHNELL or SÜSSES BROT
Tip:
Add the raisins or any other kind of dry fruit
after the acoustic signal during the second
kneading phase.
Attention!
When using the SÜSSES BROT program
the bread is lighter. Use the Level 1000 g
doses, otherwise the volume is too large.
Coarse bread
Level
750 g
1000 g
Bread weight approx.
780 g
980 g
Water
300 ml
450 ml
Salt
1 tsp
1 ½ tsp
Dried wheat leaven *
25 g
40 g
1050 type fl our
500g
750g
Sugar
1 tsp
1 ½ tsp
Dry yeast
¾ packet 1 packet
Program: WEISSBROT
*
Wheat leaven improves the dough consistency, the
fresh ness and the taste. It is milder than rye leaven.
Onion bread
Level
1000 g
1250 g
Bread weight approx.
860 g
1180 g
Water
350 ml
500 ml
Salt
1 tsp
1 ½ tsp
Sugar
1 tsp
1 tsp
Grilled onions
50 g
75 g
1050 type fl our
540 g
760 g
Dry yeast
¾ packet 1 packet
Program: SCHNELL
Rye Bread
Level
750 g
1000 g
Bread weight approx.
780 g
1050 g
Water
350 ml
450 ml
Dried leaven *
½ packet ¾ packet
Salt
1 tsp
1 ½ tsp
Sugar
½ tsp
¾ tsp
Rye malt
10 g
15 g
Rye fl our
300 g
400 g
1050 type fl our
200 g
260 g
Yeast
1 packet 1½ packet
Program: VOLLKORN
*
Dried leaven is concentrated and it comes in 15g
packets.
Potato Bread
Level
1000 g
1250 g
Bread weight approx.
1000 g
1400 g
Water or milk
300 ml
400 ml
Margarine or butter
25 g
30 g
Eggs
1
1
Mashed boiled potatoes
150 g
200 g
Salt
1 tsp
1 ½ tsp
Sugar
1 tsp
1 ½ tsp
1050 type fl our
630 g
780 g
Dry yeast
1 packet 1½ packet
Program: SCHNELL
Leavened Bread
Level
750 g
1000 g
Bread weight approx.
740 g
1050 g
Dried leaven *
½ packet ¾ packet
Water
350 ml
450 ml
Bread spices
½ tsp
¾ tsp
Salt
1tsp
1 ½ tsp
Rye fl our
250 g
340 g
1050 type fl our
250 g
340 g
Dry yeast
1 packet 1½ packet
Program: NORMAL
*
Dried leaven is concentrated and it comes in 15g
packets.
05-BBA 2983 24
04.04.2005, 10:56:43 Uhr
Содержание BBA 2983
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