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Pure wholemeal bread
Step I
Bread weight,
570 g
approx.
Water
230 ml
Salt
2/3 tsp
Vegetable oil
2/3 tblsp
Honey
½ tsp
Beet syrup
½ tsp
Wholemeal
330 g
flour
Vital wheat
½ tblsp
gluten
Dry yeast
½ bag
Program:
VOLLKORN
Egg Bread
Step I
Bread weight,
480 g
approx.
Eggs
1
fill up with
water or milk to
180 ml
be totally
Margarine/
15 g
butter
Salt
2/3 tsp
Sugar
2/3 tsp
Flour, type 550
330 g
Yeast
1/2 bag
Program:
Basis
Bake immediately and do not conserve
French herb bread
Step I
Bread weight,
560 g
approx.
Water
230 ml
Wheat flour
350 g
type 550
Durum wheat
50 g
flour
Sugar
2/3 tsp
Salt
1/3 tsp
Chopped
1 tblsp
parsley,
dill,etc.
Garlic gloves,
1 St.
mashed
Butter
10 g
Dry yeast
½ bag
Program:
BASIS / SCHNELL
Stand 21.2.2020
Step II
860 g
350 ml
1 tsp
1 tblsp
¾ tsp
¾ tsp
500 g
¾ tblsp
¾ bag
Step II
730 g
2
275 ml
25 g
1 tsp
1 tsp
500 g
3/4 bag
Step II
850 g
350 ml
525 g
75 g
1 tsp
1 tsp
1½ tblsp
2 St.
15 g
¾ bag
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Farmer bread
Step I
Bread weight,
520 g
approx.
Water
200 ml
Salt
2/3 tsp
Dried wheat
15 g
leaven (no
concentrate)
Flour type
330 g
1050
Sugar
2/3 tsp
Dry yeast
½ bag
Program:
BASIS
Cottage cheese bread
Step I
Bread weight,
530 g
approx.
Water or milk
130 ml
Margarine/
20 g
butter
Egg, complete
1 small
Salt
2/3 tsp
Sugar
2/3 tblsp
Cottage cheese
80 g
Flour type 550
330 g
Dry yeast
½ bag
Program:
SCHNELL
Fig-walnut bread
Step I
Bread weight,
600 g
approx.
Water
230 ml
Wheat flour
170 g
type 1050
Rye flour
260 g
Salt
2/3 tsp
Figs, finely
30 g
chopped
Walnuts,
30 g
choppedt
Honey
1 tsp
Dry leaven
½ bag
Dry yeast
½ bag
Program:
BASIS
Step II
780 g
300 ml
1 tsp
25 g
500 g
1 tsp
¾ bag
Step II
800 g
200 ml
30 g
1
1 tsp
1 tblsp
125 g
500 g
¾ bag
Step II
900 g
350 ml
260 g
400 g
1 tsp
50 g
50 g
1 ½ tsp
¾ bag
¾ bag
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