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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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