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Unold Backmeister 68110 Bedienungsanleitung Seite 40

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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
40
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
100 % wholemeal bread
Step I
Bread weight, approx.
560 g
Water
230 ml
Salt
2/3 tsp
Honey
1/3 tsp
Wholemeal flour
360 g
Dry yeast
½ bag
Program:
VOLLKORN
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
850 g
350 ml
1 tsp
1 tsp
540 g
¾ 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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