Unold Backmeister 8650, Руководство пользователя

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B
B a a c c o o n n b b r r e e a a d d
Model 8650 Model 8660
TIP: You may also prepare dough in the dough program
and form bagles, which are baked at 200°C in the oven.
Step I Step II Step I Step II
Ingredients for a bread weight of 850 g 1150 g 1150 g 1700 g
Butter milk 350 ml 450 ml 450 ml 700 ml
Rye flour 300 g 400 g 400 g 600 g
Wheat flour type 1050 200 g 260 g 260 g 400 g
Salt 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Bacon, chopped 75 g 100 g 100 g 150 g
Dry leaven ½ bag ¾ bag ¾ bag 2 bag
Dry yeast 1 bag 1 ½ bag 1 ½ bag 2 bag
Program: BASIS
F
F r r e e n n c c h h h h e e r r b b b b r r e e a a d d
Model 8650 Model 8660
Ingredients for a bread weight of 850 g 1250 g 1250 g 1750 g
Water 350 ml 480 ml 480 ml 700 ml
Wheat flour type 550 525 g 700 g 700 g 1050 g
Durum wheat flour 75 g 100 g 100 g 150 g
Sugar 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Salt 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Chopped parsley, dill, etc. 1 ½ tblsp 2 tblsp 2 tblsp 3 tblsp
Garlic gloves, mashed 2 St. 3 St. 3 St. 4 St.
Butter 15 g 20 g 20 g 30 g
Dry yeast ¾ bag 1 bag 1 bag 1 ½ bag
Program:
BASIS
or
SCHNELL
(Rapid)
F
Fi ig g - - w w a a l l n n u u t t b b r r e e a a d d
Model 8650 Model 8660
TIP: When you taks fresh, soft walnuts, the bread be-
comes slightly bitter, but is delicious with young wine.
Step I Step II Step I Step II
Ingredients for a bread weight of 900 g 1270 g 1270 g 1830 g
Water 350 ml 550 ml 550 ml 700 ml
Wheat flour type 1050 260 g 320 g 320 g 400 g
Rye flour 400 g 450 g 450 g 600 g
Salt 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Figs, finely chopped 50 g 60 g 60 g 100 g
Walnuts, chopped 50 g 60 g 60 g 100 g
Honey 1 ½ tsp 2 tsp 2 tsp 3 tsp
Dry leaven ¾ bag 1 bag 1 bag 1 ½ bag
Dry yeast ¾ bag 1 bag 1 bag 1 ½ bag
Program:
BASIS
W
W i i n n e e g g r r o o w w e e r r b b r r e e a a d d
Model 8650 Model 8660
TIP I the b ead is too sou fo your taste just take half
of the leaven and double the yeast. : f r r r ,
Step I Step II Step I Step II
Ingredients for a bread weight of 870 g 1220 g 1220 g 1760 g
Water 150 ml 180 ml 180 ml 300 ml
White wine, dry 150 ml 180 ml 180 ml 300 ml
Wholemeal flour 400 g 570 g 570 g 800 g
Rye wholemeal flour 125 g 150 g 150 g 250 g
Salt 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Brown Sugar 1 tsp 1 ½ tsp 1 ½ tsp 2 tsp
Lard 20 g 30 g 30 g 40 g
Wine leaves, finely chopped 1 tblsp 2 tblsp 2 tblsp 3 tblsp
Leek, chopped 1 tblsp 2 tblsp 2 tblsp 3 tblsp
Walnuts, chopped 2 tblsp 3 tblsp 3 tblsp 4 tblsp
Dry leaven ½ bag ¾ bag ¾ bag 1 bag
Dry yeast ¾ bag 1 bag 1 bag 1 ½ bag
Program:
BASIS+VOLLKORN
(wholemeal)
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