Unold 68425 Instrucciones De Uso página 56

Wholemeal bread
Step
Bread weight, approx. 570 g
Water 230 ml
Margarine/butter 15 g
Salt 2/3 tsp
Sugar 1/3 tsp
Flour type 1050 180 g
Wholemeal flour 180 g
Dry yeast ½ bag
Program: SCHNELL / VOLLKORN
Leaven bread
Step I
Bread weight, approx. 740 g
Dry leaven ½ bag
Water 350 ml
Bread spice ½ tsp
Salt 1 tsp
Rye flour 250 g
Flour Typ 1050 250 g
Dry yeast 1 bag
Program: BASIS
Fig-walnut bread
Bread weight, approx.
Water
Wheat flour type 1050 170 g
Rye flour
Salt
Figs, finely chopped
Walnuts, choppedt
Honey
Dry leaven
Dry yeast
Program:
56
Step II
860 g
350 ml
25 g
1 tsp
1 tsp
270 g
270 g
¾ bag
Step II
1050 g
¾ bag
450 ml
¾ tsp
1 ½ tsp
340 g
340 g
1 ½ bag
Step I Step II
600 g 900 g
230 ml 350 ml
260 g
260 g 400 g
2/3 tsp 1 tsp
30 g 50 g
30 g 50 g
1 tsp 1 ½ tsp
½ bag ¾ bag
½ bag ¾ bag
BASIS
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