Elta COOL TOUCH BA123 Mode D'emploi page 18

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Poppy bread
Tip: Before the last fermentation, open the lid briefly, apply water on the dough and then distribute the poppy.
Press the poppy lightly with the hands.
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Water 375 ml 570 ml
Bread flour 500 g 670 g
Corn semolina 75 g 130 g
Sugar 1 teaspoon 1.5 teaspoons
Salt 1 teaspoon 1.5 teaspoons
Whole milled poppy 75 g
Grated nutmeg 1 pinch 2 pinches
Butter 15 g 20 g
Grated Parmesan 1 tablespoon 1.5 tablespoons
Dry yeast 3/4 packet 1 packet
Program: KURZ (Short)
Buttermilk bread
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Buttermilk 375 ml 550 ml
Salt 1 teaspoon 1.5 teaspoons
Sugar 1 teaspoon 1.5 teaspoons
Bread flour 500 g 760 g
Dry yeast 3/4 packet 1 packet
Program: FRANZÖSISCH (French)
Wholemeal bread
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Water 350 ml 500 ml
Margarine or butter 25 g 35 g
Salt 1 teaspoon 1.5 teaspoons
Sugar 1 teaspoon 1.5 teaspoons
Bread flour 270 g 380 g
Wholemeal flour 270 g 380 g
Dry yeast 3/4 packet 1 packet
Program: STANDARD
Coarse grained bread
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Water 300 ml 450 ml
Salt 1 teaspoon 1.5 teaspoons
Dry wheat sourdough 25 g 40 g
Bread flour 500 g 670 g
Sugar 1 teaspoon 1.5 teaspoons
Dry yeast 3/4 packet 1 packet
Program: FRANZÖSISCH (French)
Tip: The sourdough improves the finish, freshness and taste of the dough. It is milder than rye sourdough.
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Sourdough bread
Loaf size 1000 g (2 lb)
Dried sourdough 1/4 packet
Water 350 ml
Bread spices 1/4 teaspoon
Salt 1 teaspoon
Rye flour 250 g
Bread flour 250 g
Dry yeast 1 packet
Program: STANDARD
Dried sourdough is concentrated and is available in 15 g packing.
White Graham bread
Loaf size 1000 g (2 lb)
Water 350 ml
Salt 1 teaspoon
Butter or Margarine 25 g
Honey 1 teaspoon
Vinegar 3/4 teaspoon
Wheat wholemeal 500 g
Dry yeast 1 packet
Program: VOLLKORN (Whole wheat)
Coarse grained brown bread
Tip: The spices can be added either full or stomped. Before the last fermentation, open the lid briefly. Moisten the
dough with water and add oats or millet. Compress lightly with the hands.
Loaf size 1000 g (2 lb)
Water 350 ml
Rye flour 170 g
Wheat wholemeal 170 g
Spelt flour 170 g
Beet treacle 1 teaspoon
Pimento grain 1/4 teaspoon
Coriander 1/4 teaspoon
Grated nutmeg 1 pinch
Dried sourdough 1/4 packet
Dry yeast 3/4 packet
Program: STANDARD
Rye bread
Loaf size 1000 g (2 lb)
Water 350 ml
Dried sourdough 1/4 packet
Salt 1 teaspoon
Rye malt 10 g
Rye flour 300 g
Bread flour 200 g
Yeast 1 packet
Program: VOLLKORN (Whole wheat)
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1250 g (2.5 lb)
3/4 packet
450 ml
1 teaspoon
1.5 teaspoons
340 g
340 g
1.5 packets
1250 g (2.5 lb)
550 ml
1 teaspoon
30 g
1.5 teaspoons
1 teaspoon
700 g
1,5 packet
1250 g (2.5 lb)
450 ml
220 g
220 g
220 g
1.5 teaspoons
1.5 teaspoons
1.5 teaspoons
2 pinches
3/4 packet
1 packet
1250 g (2.5 lb)
450 ml
3/4 packet
1.5 teaspoons
15 g
400 g
260 g
1.5 packets
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