SEVERIN BM 3983 Instrucciones De Uso página 26

Fruit bread
Ingredients:
500g 750g 1kg
1 1 1 1 / tsp. Dry yeast
2
155 250 310 g
145 250 290 g
1 2 2 tsp. Salt
/ / 1 tsp. Sugar
1 1
2 2
200 350 400 ml Grapefruit juice
Programme: STANDARD
Browning: DARK
White bread/French bread
Ingredients:
500g 750g 1kg
1 / 1 1 tsp. Dry yeast
2
260 410 520 g
1 1 / 2 2 1 / tbs. Sugar
2 2
1 1 1 / 2 tsp. Salt
2
1 1 1 / 2 tbs. Butter
2
100 150 200 ml Milk
80 110 160 ml Water
Programme: WHITE BREAD/FRENCH
BREAD
Browning: MEDIUM
Rye-wholemeal-wheat bread
Ingredients:
500g 750g 1kg
1 1 1 / 2 tsp. Dry yeast
2
150 250 300 g
150 250 300 g
1 1 1 1 / tsp. Salt
2
/ / 1 tsp. Sugar
1 1
2 2
190 320 380 ml Water
1 1 / 2 3 tbs. Sourdough powder from
2
Programme: WHOLEMEAL BREAD
Browning: DARK
Ingredients
Wheat flour type 550
Rye flour type 1150
Ingredients
Wheat flour type 405
Ingredients
Wheat flour type 1050
Rye wholemeal flour
sour dough
Oat flake bran bread
Ingredients:
500g 750g
1 / 1 tsp. Dry yeast
2
180 360 g
55 110 g
1 1 1 / tbs. Sugar
2
1 2 tsp. Salt
1 2 tbs. Butter
200 410 ml
Programme:
Browning:
Note:
Bran bread
Ingredients:
500g 750g 1kg
1 / 1 1
2
225 370 450 g
1 / 1 / 1 /
4 2 2
1 2 2
1 2 2
1 1 2
1 2 2
150 250 300 ml Water
Programme:
Browning:
Pizza-dough
Ingredients:
Ingredients
2 tsp. Dry yeast
400 g Wheat flour type 550
2 tsp. Salt
1 tsp. Sugar
3 tbs. Olive oil
230 ml Water
Programme:
-
Once the programme has finished, remove
the dough from the baking-tin.
-
Smear a baking tray with olive oil and spread
the dough out with a rolling pin.
26
Ingredients
Wheat flour type 550
Oat flake bran
Milk
WHOLEMEAL
MEDIUM
With this recipe, a loaf of
1 kg would rise too much
during baking
Ingredients
tsp. Dry yeast
Wheat flour type 550
cup Wheat bran
tbs. Sugar
tbs. Milk powder
tsp. Salt
tbs. Butter
STANDARD
MEDIUM
DOUGH