elta BA 123 Bedienungsanleitung Seite 19

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Apple walnut bread
Eggs 2
Milk 40 ml
Oil 4 tablespoons
Sugar 1 cup
Granny Smith apples peeled and chafed 2 cups
Hacked walnuts 1 cup
Flour 380 g
Sodium bicarbonate 1 teaspoon
Baking powder 1 teaspoon
Salt 1/4 teaspoon
Nutmeg 1/4 teaspoon
Cinnamon 1/4 teaspoon
Program: SCHNELL (Quick)
WHOLEMEAL BREADS
Seven grain bread
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Water 500 ml 700 ml
Margarine or butter 30 g 50 g
Salt 1.5 teaspoons 2 teaspoons
Sugar 1.5 teaspoons 2 teaspoons
Vinegar 1.5 teaspoons 2 teaspoons
Wholemeal flour 550 g 750 g
7-grain flakes 200 g 300 g
Dry yeast 3/4 packet 1 packet
Program: VOLLKORN (Whole wheat)
Spelt (German wheat) bread
Tip: Open the lid of the appliance briefly before the last fermentation. Moisten the salt bread with hot water,
spread the spelt or oat flakes and press the cumin lightly with the hand.
Loaf size 1000 g (2 lb) 1250 g (2.5 lb)
Buttermilk 400 ml 500 ml
Spelt wholemeal flour 230 g 280 g
Rye wholemeal flour 180 g 230 g
Coarse ground spelt 180 g 180 g
Sunflower seeds 75 g 100 g
Salt 1 teaspoon 1.5 teaspoons
Sugar 1 teaspoon 1.5 teaspoons
Dried sourdough 1 packet
Dry yeast 3/4 packet 1 packet
Program: STANDARD
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Sunflower seed bread
Tip: Add the sunflower seeds after the first audible signal. You can also use pumpkin seeds. If the seeds are
roasted briefly, the taste is sharper.
Loaf size 1000 g (2 lb)
Water 375 ml
Butter 30 g
Bread flour 525 g
Salt 1 teaspoon
Sugar 1 teaspoon
Sunflower seeds 35 g
Dry yeast 3/4 packet
Program: STANDARD
Fig walnut bread
Tip: If fresh walnuts are used with their seed skin still soft, the bread tastes slightly bitter, but very tasty and goes
beautifully with new wine.
Loaf size 1000 g (2 lb)
Water 350 ml
Bread flour 260 g
Rye flour 400 g
Salt 1 teaspoon
Fine cut
dried figs 50 g
Hacked walnuts 50 g
Honey 1.5 teaspoons
Dry yeast 3/4 packet
Program: STANDARD
French herb bread
Tip: The quantity of the cloves of garlic can be increased four times, if it is cut in strips and then fried in butter till
slightly brown. When cooled, you can them to other condiments. The taste is then better. You can also use herbal
salt instead of salt.
Loaf size 1000 g (2 lb)
Water 350 ml
Bread flour 525 g
Hard wheat flour 75 g
Sugar 1 teaspoon
Salt 1 teaspoon
Cut parsley,
dill and cress 1.5 tablespoons 2 tablespoons
Pressed cloves of garlic 2 units
Butter 15 g
Dry yeast 1 packet
Program: KURZ (Quick)
35
1250 g (2.5 lb)
550 ml
40 g
700 g
1.5 teaspoons
1.5 teaspoons
50 g
1 packet
1250 g (2.5 lb)
550 ml
320 g
450 g
1.5 teaspoons
60 g
60 g
2 teaspoons
1 packet
1250 g (2.5 lb)
480 ml
700 g
100 g
1.5 teaspoons
1.5 teaspoons
3 units
20 g
1.5 packets
36