Unold 68010 Bedienungsanleitung Seite 51

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 330 g
flour
Vital wheat ½ tblsp
gluten
Dry yeast ½ bag
Program: VOLLKORN
Fig-walnut bread
Step I
Bread weight, 600 g
approx.
Water 230 ml
Wheat flour 170 g
type 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
Cottage cheese bread
Step I
Bread weight, 530 g
approx.
Water or milk 130 ml
Margarine/ 20 g
butter
Egg, complete 1 small
Salt 2/3 tsp
Sugar 2/3 tblsp
Cottage cheese 80 g
Flour type 550 330 g
Dry yeast ½ bag
Program: SCHNELL
68010_Backmeister_2017.indd 51
Farmer bread
Step II
860 g Bread weight,
approx.
350 ml Water
1 tsp Salt
1 tblsp Dried wheat
leaven (no
concentrate)
¾ tsp
Flour type
¾ tsp
1050
500 g
Sugar
Dry yeast
¾ tblsp
Program:
¾ bag
Egg Bread
Step II
900 g Bread weight,
approx.
350 ml Eggs
fill up with
water or milk to
260 g
be totally
Margarine/
400 g
butter
1 tsp
Salt
50 g
Sugar
Flour, type 550
50 g
Yeast
1 ½ tsp
Program:
¾ bag
Bake immediately and do not conserve
¾ bag
French herb bread
Bread weight,
approx.
Step II
Water
800 g
Wheat flour
type 550
200 ml
Durum wheat
30 g
flour
Sugar
1
Salt
1 tsp
Chopped
1 tblsp
parsley,
dill,etc.
125 g
Garlic gloves,
mashed
500 g
Butter
¾ bag
Dry yeast
Program:
Step I Step II
520 g 780 g
200 ml 300 ml
2/3 tsp 1 tsp
15 g 25 g
330 g 500 g
2/3 tsp 1 tsp
½ bag ¾ bag
BASIS
Step I Step II
480 g 730 g
1 2
180 ml 275 ml
15 g 25 g
2/3 tsp 1 tsp
2/3 tsp 1 tsp
330 g 500 g
1/2 bag 3/4 bag
Basis
Step I Step II
560 g 850 g
230 ml 350 ml
350 g 525 g
50 g 75 g
2/3 tsp 1 tsp
1/3 tsp 1 tsp
1 tblsp 1½ tblsp
1 St. 2 St.
10 g 15 g
½ bag ¾ bag
BASIS / SCHNELL
51
08.08.2017 12:16:47