Miele H6100B, Инструкции по эксплуатации и монтажу

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Buttermilk bread
Ingredients
1/2 cube of fresh yeast (21 g)
300 ml lukewarm buttermilk
375 g strong white flour
100 g rye flour
1 tbsp wheat bran
1 tbsp linseeds
1 tsp sugar
2 tsp salt
1 tsp butter
For glazing
Buttermilk
Method
Dissolve the yeast in lukewarm milk.
Then add to the white flour, rye flour,
wheat bran, linseeds, sugar , salt and
butter and knead to a soft, smooth
dough. Cover the dough and place in
the oven to prove for approx.
30 minutes using Conventional heat at
35 °C.
Lightly knead the dough then shape
into a long loaf. Place in a greased loaf
tin (approx. 30 cm). Cover and prove
for a further 20–30 minutes in the oven
using Conventional heat at 35 °C.
Slash the top of the loaf, brush with
buttermilk and bake until golden.
Settings
Oven function Moisture plus
d
Number/type of
bursts of steam
2
Temperature 170 - 180 °C
Amount of water approx. 200 ml
Shelf level 2
1st burst of steam 5 minutes after
starting the
programme
2nd burst of
steam After another
10 minutes
Duration 45–55 minutes
Recipes
127