Clatronic BBA 2594 Bedienungsanleitung Seite 38

40980-05-BBA 2594-GB2 16.06.2003 12:33 Uhr
Wholemeal Bread
Bread weight approx.
Water
Margarine or butter
Salt
Sugar
1050 type flour
Wheat wholemeal flour
Dry yeast
Program: NORMAL
Raisin Bread
Tip: Add the raisins or any other kind of dry fruit after the
acoustic signal during the second kneading phase.
Bread weight approx.
Water
Margarine or butter
Salt
Honey
405 type flour
Zimt
Dry yeast
Raisins/dry fruit
Program: RAPID or SWEETBREAD
Attention: When using the SWEETBREAD program the
bread is lighter. Use the Level I doses, otherwise the volu-
me is too large.
Coarse bread
Bread weight approx.
Water
Salt
Dried wheat leaven*
1050 type flour
Sugar
Dry yeast
Program: WHITE BREAD
* Wheat leaven improves the dough consistency, the fresh-
ness and the taste. It is milder than rye leaven.
Onion bread
Bread weight approx.
Water
Salt
Sugar
Grilled onions
1050 type flour
Dry yeast
Program: RAPID
Rye Bread
Bread weight approx.
Water
Dried leaven*
Salt
Sugar
Rye malt
Rye flour
1050 type flour
Yeast
Program: WHOLEMEAL
* Dried leaven is concentrated and it comes in 15g packets.
38
Seite 38
Level I Level II
Potato Bread
860 g 1110 g Bread weight approx.
350 ml 500 ml Water or Milk
25 g 35 g Margarine or Butter
1
1 tsp 1 / tsp Eggs
2
1
1 tsp 1 / tsp Mashed boiled potatoes
2
270 g 380 g Salt
270 g 380 g Sugar
3 / packet 1 packet 1050 type flour
4
Dry yeast
Program: RAPID
Leavened Bread
Bread weight approx.
850 g 1100 g
Dried leaven*
Water
275 ml 350 ml
Bread spices
30 g 40 g
1 3 Salt
/ tsp / tsp
2 4
Rye flour
1 tbsp 2 tbsp
1050 type flour
500 g 650 g
Dry yeast
3 / tsp 1 tsp
4
3
/ packet 1 packet
4 Program: NORMAL
75 g 100 g
* Dried leaven is concentrated and it comes in 15g packets.
Wheat Graham Bread
Bread weight approx.
Water
Salt
Butter or Margarine
780 g 980 g
Honey
300 ml 450 ml
Vinegar
1 tsp 1 1 / tsp
Wheat wholemeal flour
2
25 g 40 g
Wheat graham
500 g 750 g
Dry yeast
1
1 tsp 1 / tsp
2
Program: WHOLEMEAL
3
/ packet 1 packet
4
Coarse Brown Bread
Tip: The spices can be added either whole or crushed.
Before the last rising open briefly the lid, wet the dough
with some water and spread the rolled oats or millets.
Press them slightly with your hand.
Bread weight approx.
860 g 1180 g
Water
350 ml 500 ml
Rye flour
1 tsp 1 1 / tsp
2
Wheat wholemeal flour
1 tsp 1 tsp
Spelt flour
50 g 75 g
Beet syrup
540 g 760 g
Pimento grains
3
/ packet 1 packet
4
Coriander
Grated nutmeg
Salt
Dried leaven
Dry yeast
780 g 1050 g
Program: NORMAL
350 ml 450 ml
1 3
/ packet / packet
2 4
1
1 tsp 1 / tsp
2
1 3
/ tsp / tsp
2 4
10 g l5 g
300 g 400 g
200 g 260 g
1
1 packet 1 / packet
2
Level I Level II
1000 g 1400 g
300 ml 400 ml
25 g 30 g
1 1
150 g 200 g
1 tsp 1 1 / tsp
2
1 tsp 1 1 / tsp
2
630 g 780 g
1
1 packet 1 / packet
2
740 g 1050 g
1 3
/ packet / packet
2 4
350 ml 450 ml
1 3
/ tsp / tsp
2 4
1
1 tsp 1 / tsp
2
250 g 340 g
250 g 340 g
1 packet 1 1 / packet
2
900 g 1350 g
350 ml 550 ml
1
1 tsp 1 / tsp
2
25 g 30 g
1
1 tsp 1 / tsp
2
3
/ tbsp 1 tbsp
4
500 g 700 g
75 g 100 g
1 packet 1 1 / packet
2
770 g 1050 g
350 ml 450 ml
170 g 220 g
170 g 220 g
170 g 220 g
1 tsp 1 1 / tsp
2
1 1
/ tsp / tsp
4 2
1 1
/ tsp / tsp
4 2
1 Prise 2 Prisen
1
1 tsp 1 / tsp
2
1 / packet 3 / packet
2 4
3 / packet 1 packet
4