OBH Nordica Supreme 6671, Инструкция по эксплуатации

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Mix yeast and water in the bowl at low speed, then add graham flour, sugar, and salt. Add
graham flour gradually and increase speed level slowly. The dough must remain smooth
and not become too dry. Leave it to swell under cover for min. 8 hours. Soak the tomatoes
in water.
Chop the tomatoes finely and knead them into the dough. Shape the bread as you wish and
allow it to swell again for an hour. Bake the bread at 190° C for 45 min.
Food bread
500 g wheat flour
100 g rye flour (or other flour type of your choice)
25 g yeast
2 tsp salt
2 tsp sugar
3.5 dl lukewarm water
Dissolve yeast with the water in the bowl and mix with the rest of the ingredients. Mix the
dough well for 5-6 min – increase speed slowly. More flour is added if the dough appears to
be too wet.
Allow the dough to swell in the bowl for approximately 1 hour. and C°. Knead the dough well
once more. Part the dough into two separate breads and leave them to swell on the baking
sheet for approximately 45 min. Finally bake the breads at 185° C for approximately 45 min.
Tea buns
700 g water
1 kg wheat flour
30 g salt
20 g yeast
100 g durum flour
20 g honey
Put all ingredients in the bowl and knead for approximately 6 min at medium speed. The
dough must remain soft. Allow the dough to rest in the bowl for 3 x 45 min, kneading it well
between swellings.
Put the dough onto the table and turn it over in durum flour. Part the dough into appropriate
sizes and place the buns on the baking sheet. Put the sheet in a 250° C preheated oven (not
hot-air) and set the oven to 220° C. Bake the buns for 15-20 min depending on their size.
Keep an eye on the buns – they are done when they have turned golden brown, and if the
bread sounds hollow when tapped at the bottom.
Swedish kanelbullar (cinnamon buns)
25 g yeast
75 g margarine
2 ½ dl milk
½ dl sugar
2 tsp salt
7 ½ dl wheat flour