Elta Cool Touch Mode D'emploi page 24

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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)
Oat bread
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Water 350 ml 500 ml
Margarine or butter 25 g 30 g
Salt 1 teaspoon 1.5 teaspoons
Brown sugar 1 teaspoon 1.5 teaspoons
Oat flakes 150 g 200 g
Bread flour 375 g 550 g
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)
Coarse white bread
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Milk 275 ml 350 ml
Margarine or butter 25 g 30 g
Salt 1 teaspoon 1.5 teaspoons
Sugar 1 teaspoon 1.5 teaspoons
Bread flour 500 g 650 g
Dry yeast 3/4 packet 1 packet
Program: STANDARD
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Wholemeal bread
Loaf size 1000 g (2 lb)
Water 350 ml
Margarine or butter 25 g
Salt 1 teaspoon
Sugar 1 teaspoon
Bread flour 270 g
Wholemeal flour 270 g
Dry yeast 3/4 packet
Program: STANDARD
Raisin bread
Tip: Add the raisins or other dry fruits after you hear the sound signal during the 2
Loaf size 1000 g (2 lb)
Water 275 ml
Margarine or butter 30 g
Salt 1/4 teaspoon
Honey 1 teaspoon
Bread flour 500 g
Cinnamon 3/4 teaspoons
Dry yeast 3/4 packet
Raisins/ dry fruits 75 g
Program: KURZ (Short)
Coarse grained bread
Loaf size 1000 g (2 lb)
Water 300 ml
Salt 1 teaspoon
Dry wheat sourdough 25 g
Bread flour 500 g
Sugar 1 teaspoon
Dry yeast 3/4 packet
Program: FRANZÖSISCH (French)
Tip: The sourdough improves the finish, freshness and taste of the dough. It is milder than rye sourdough.
Onion bread
Loaf size 1000 g (2 lb)
Water 350 ml
Salt 1 teaspoon
Sugar 1 teaspoon
Roasted onions 50 g
Bread flour 540 g
Dry yeast 3/4 packet
Program: SCHNELL (Quick)
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1250 g (2.5 lb)
500 ml
35 g
1.5 teaspoons
1.5 teaspoons
380 g
380 g
1 packet
nd kneading phase.
1250 g (2.5 lb)
350 ml
40 g
3/4 teaspoon
2 teaspoons
650 g
1 teaspoon
1 packet
100 g
1250 g (2.5 lb)
450 ml
1.5 teaspoons
40 g
670 g
1.5 teaspoons
1 packet
1250 g (2.5 lb)
500 ml
1.5 teaspoons
1 teaspoon
75 g
760 g
1 packet
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