SALZBURGER GETREIDEMÜHLE MT 5, Руководство владельца и руководство пользователя

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Spelt brioche
500 g fine spelt flour, a pinch of salt, original sweetener, 1/4 lit. of WA-
ter or soy milk, ground rind of a lemon, 1 packet of dry yeast, 100 g of raisins,
2 tbsp. of substitute margarine or soy-milk.
Preparation
1. Knead the above ingredients to yeast dough.
2. Leave to rise for approx. 20 minutes. Knead again and leave to rise for
another 15 minutes
3. Now knead again and braid to form a plait.
4. Bake at 180°C for about 40 minutes. Brush with either margarine or
soy milks several times.
Bogenhofener whole wheat bread
750 g of ground spelt 250 g of ground rye, 2 packets
(7 g) dry yeast, 4 tbsps. each of
sunflower, sesame and linseed seeds,
about 1 tbsp. each of salt and bread spice, approximately 600 ml of
lukewarm water.
Preparation
1. Knead all the ingredients to a dough kneading until it no longer sticks.
2. Leave to rise to twice its size.
3. Then place the risen dough into a bread baking tin.
4. Bake at 220°C for 15 minutes and for 45 minutes at 180°C.
5. Remove from the tin Immediately!