Unold BACKMEISTER Skala 68615 Notice D'utilisation page 45

Pure wholemeal bread
Step I
Bread weight, 570 g
approx.
Water 230 ml
Salt 2/3 tsp
Vegetable oil 2/3 tblsp
Honey ½ tsp
Beet syrup ½ tsp
Wholemeal flour 330 g
Vital wheat ½ tblsp
gluten
Dry yeast ½ bag
Program: VOLLKORN
Farmer bread
Step I
Bread weight, 520 g
approx.
Water 200 ml
Salt 2/3 tsp
Dried wheat 15 g
leaven (no
concentrate)
Flour type 1050 330 g
Sugar 2/3 tsp
Dry yeast ½ bag
Program: BASIS
Fig-walnut bread
Step I
Bread weight, 600 g
approx.
Water 230 ml
Wheat flour type 170 g
1050
Rye flour 260 g
Salt 2/3 tsp
Figs, finely 30 g
chopped
Walnuts, 30 g
choppedt
Honey 1 tsp
Dry leaven ½ bag
Dry yeast ½ bag
Program: BASIS
Step II
860 g
350 ml
1 tsp
1 tblsp
¾ tsp
¾ tsp
500 g
¾ tblsp
¾ bag
Step II
780 g
300 ml
1 tsp
25 g
500 g
1 tsp
¾ bag
Step II
900 g
350 ml
260 g
400 g
1 tsp
50 g
50 g
1 ½ tsp
¾ bag
¾ bag
leaven bread
Step I
Bread weight, 740 g
approx.
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
Buttermilk bread
Step II
buttermilk 250 ml
vegetable oil 1 TBSP
eggs 2
wheat flour type 500 g
550
salt 1 ½ tsp
dry yeast 1 Pckg
Program: ULTRA-SCHNELL
This bread is good for toasting.
TIP: Buttermilk does not always have the same
consistency; therefore, you should check the dough
after about seven minutes of kneading and add a little
buttermilk or water, if necessary.
eGG BReaD
Step I
Bread weight, 480 g
approx.
Eggs 350 ml
fill up with water 1
or milk to be
180 ml 2
275 ml 120 g
Margarine/butter 15 g
Salt 2/3 tsp
Sugar 2/3 tsp
Flour type 550 330 g
Yeast ½ bag
Program: BASIS
Bake immediately and do not conserve
Step II
1050 g
¾ bag
450 ml
¾ tsp
1 ½ tsp
340 g
340 g
1 ½ bag
Step II
730 g
470 ml
230 g
180 g
180 g
25 g
1 tsp
1 tsp
500 g
¾ bag
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