Unold Backmeister 8650, Руководство пользователя

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S
S e e v v e e n n g g r r a a i i n n b b r r e e a a d d
Model 8650 Model 8660
*
When using whole grains, soak it overnight and use the
soaking water to prepare the dough.
Step I Step II Step I Step II
Ingredients for a bread weight of 800 g 1200 g 1200 g 1600 g
Water 350 ml 500 ml 500 ml 700 ml
Margarine/butter 25 g 30 g 30 g 50 g
Salt 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Sugar 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Vinegar 1 tblsp 1 ½ tblsp 1 ½ tblsp 2 tblsp
Wholemeal flour 375 g 550 g 550g 750 g
7-grain flakes * 150 g 200 g 200 g 300 g
Dry yeast ¾ bag 1 bag 1 bag 1 ½ bag
Program: BASIS+VOLLKORN (wholemeal) bread
M
M a a p p l l e e b b r r e e a a d d
Model 8650 Model 8660
Step I Step II Step I Step II
Ingredients for a bread weight of 870 g 1120 g 1120 g 1770 g
Water 350 ml 500 ml 700 ml
Margarine/butter 25 g 35 g 35 g 50 g
Salt 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Maple syrup 1 ½ tblsp 2 tblsp 2 tblsp 3 tblsp
Flour type 1050 540 g 760 g 760 g 1080 g
Dry yeast ¾ bag 1 bag 1 bag 2 bag
Program: BASIS
500 ml
Y
Y o o g g h h u u t t
r
r w w h h o ol le e m m e e a a l l b b r r e e a a d d
Model 8650 Model 8660
Ingredients for a bread weight of 800 g 1150 g 1150 g 1600 g
Water or milk 250 ml 300 ml 300 ml 500 ml
Yoghurt 150 g 200 g 200 g 300 g
Salt 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Sugar 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Vinegar ¾ tblsp 1 tblsp 1 tblsp 2 tblsp
Wholemeal flour 500 g 700 g 700 g 1000 g
Dry yeast 1 bag 1 ½ bag 1 ½ bag 2 bag
Program: BASIS+VOLLKORN (wholemeal) bread
D
D a a r r k k b b r r e e a a d d
Model 8650 Model 8660
TIP: When using the larger quantity (Model 8660/Step
II) remove the flour from the sides of the container after
the first 10 minutes by means of a rubber scraper.
Step I Step II Step I Step II
Ingredients for a bread weight of 920 g 1080 g 1080 g 1850 g
Water 400 ml 450 ml 450 ml 800 ml
Rye wholemeal coarse 180 g 180 g 180 g 360 g
Rye wholemeal flour 180 g 180 g 180 g 360 g
Wholemeal flour 230 g 280 g 280 g 460 g
Malt (from roasted barley malt – for a dark crust) 10 g 15 g 15 g 20 g
Salt 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Sunflower seeds 75 g 100 g 100 g 150 g
Dark beet syrup ¾ tblsp 1 tblsp 1tblsp 1 ½ tblsp
Dry yeast ¾ bag 1 bag 1 bag 2 bag
Dry leaven ¾ bag 1 bag 1 bag 1 ½ bag
Program:
BASIS+VOLLKORN
(wholemeal)
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