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Depending on taste, this recipe can be changed, for example with 100g raisins or 100g nuts or
100g grated chocolate. In fact, the possibilities are endless.
Linseed Bread Rolls, Level 1-2
Ingredients:
500-550g wheat flour, 50g linseed, 3/8 litre water, 1 cube of yeast (40g), 100g low-fat curds, well
drained,
1 tsp salt. For coating: 2 tbsp of water.
Preparation:
Soak the linseed in 1/8 litre of lukewarm water. Transfer the remaining lukewarm water (1/4 litre)
into the mixing bowl, crumble in the yeast, add the curds and mix with the kneading hook on level
2. The yeast must be completely dissolved. Put the flour with the soaked linseed and the salt into
the mixing bowl. Knead thoroughly on level 1, then switch to level 2 and continue kneading for 3-5
minutes. Cover the mixture and allow to rise in a warm place for 45-60 minutes. Knead thoroughly
once more, remove from the bowl and form sixteen rolls. Cover the baking tin with wet baking paper.
Place the rolls on this and allow to rise for 15 minutes. Coat with lukewarm water and bake.
Note:
The above formula do not operate the machine for more than 10 min and then allow it to cool
down for a further 10 min.
Traditional Oven:
Insertion height: 2
Heating: electric oven: top and bottom heat 200-220°C (preheated for 5 minutes),gas oven level 2-
3
Baking time: 30-40 minutes
Chocolate Cream, Level 5-6
Ingredients:
200ml sweet cream, 150g semi-bitter chocolate coating, 3 eggs, 50-60g sugar, 1 pinch of salt,
1 packet of vanilla sugar, 1 tablespoon cognac or rum, chocolate flakes.
Preparation:
Beat the cream in the mixing bowl with the whisk until stiff. Remove from the bowl and place
somewhere to cool. Melt the chocolate coating in accordance with the instructions on the packet
or in the microwave at 200W for 3 min. In the meantime, beat the eggs, sugar, vanilla sugar,
cognac or rum and salt in the mixing bowl with the whisk on level 3 to form a foam. Add the
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