Unold Backmeister MULTI 68211 Bedienungsanleitung Seite 45

TradITIONaL BrEad rEcIPEs
Traditional White Bread
Bread weight, approx.
Water
Salt
Sugar
Semolina
Flour, Type 550
Dry Yeast
Programme:
sweet Bread
Bread weight, approx.
Fresh milk
Margarine/butter
Eggs
Salt
Honey
Flour Type 550
Dry yeast
Programme:
Note:
The bread turns out more fluffy in the Sweet Programme, thus quanti-
ties in Level I should not be exceeded.
Potato Bread
Bread weight, approx.
Water or milk
Margarine or butter
Egg
Mashed boiled potatoes
Salt
Sugar
Flour Type 1050
Dry yeast
Programme:
WHOLEMEaL BrEads
100% Wholemeal Bread
Bread weight, approx.
Water
Salt
Honey
Wheat wholemeal flour
Dry yeast
Programme:
seven-Grain Bread
Bread weight, approx.
Water
Margarine/butter
Salt
Sugar
Vinegar
Wheat wholemeal flour
Mixed grains
Dry yeast
Programme:
Note:
If whole grains are used they must be soaked prior to baking. Use
soaking water for baking.
Level I Level II
500 g 750 g
230 ml 350 ml
¾ tsp. 1 tsp.
¾ tsp. 1 tsp.
100 g 150 g
230 g 350 g
½ Sach. ¾ Sach.
QUICK WHITE BREAD
Level I Level II
500 g 750 g
180 ml 275 ml
15 g 25 g
1 2
½ tsp. 1 tsp.
1 tbs. 2 tbs.
330 g 500 g
½ Sach. ¾ Sach.
QUICK or SWEET
Level I Level II
660 g 1000 g
200 ml 300 ml
15 g 25 g
1 small 1
100 g 150 g
½ tsp. 1 tsp.
½ tsp. 1 tsp.
420 g 630 g
2/3 Sach. 1 Sach.
QUICK
Level I Level II
560 g 850 g
230 ml 350 ml
½ tsp. 1 tsp.
1 tsp. 1 tsp.
360 g 540 g
½ Sach. ¾ Sach.
WHOLEMEAL
Level I Level II
530 g 800 g
230 g 350 ml
15 g 25 g
½ -1 tsp. 1 tsp.
½-1 tsp. 1 tsp.
1 tsp. 1 tbs.
250 g 375 g
100 g 150 g
½ Sach. ¾ Sach.
WHOLEMEAL
raisin Bread
Bread weight, approx.
Water
Margarine/butter
Salt
Honey
Flour Type 405
Cinnamon
Dry yeast
Raisins
(or dried fruit)
Programme:
Buttermilk Bread
Bread weight, approx.
Buttermilk
Salt
Sugar
Flour Type 1050
Dry yeast
Programme:
Farmers Bread
Bread weight, approx.
Water
Salt
Wheat sourdough*
Flour Type 1050
Sugar
Dry yeast
Programme:
Note:
* Dry wheat sourdough improves the dough consistency, freshness and
flavor. It is milder than rye sourdough.
spelt Bread
Bread weight, approx.
Buttermilk
Spelt wholemeal flour
Rye wholemeal flour
Spelt grit coarse
Sunflower seeds
Salt
Sugar
Dry sourdough
Dry yeast
Programme:
HINT:
Prior to final rising brush bread with warm water, sprinkle with spelt
flakes or oats after slightly squeezing them in your hand.
yoghurt Wholemeal Bread
Bread weight, approx.
Water or milk
Yoghurt
Salt
Sugar
Vinegar
Wheat wholemeal flour
Dry yeast
Programme:
Level I Level II
560 g 850 g
180 ml 275 ml
20 g 30 g
1 pinch ½ tsp.
1 tsp. 1 tbs.
330 g 500 g
½ tsp. ¾ tsp.
½ Sach. ¾ Sach.
50 g 75 g
QUICK or SWEET
Level I Level II
570 g 860 g
250 ml 375 ml
½ tsp. 1 tsp.
½ tsp. 1 tsp.
330 g 500 g
½ Sach. ¾ Sach.
BASIC or QUICK
Level I Level II
520 g 780 g
200 ml 300 ml
½ tsp. 1 tsp.
15 g 25 g
330 g 500 g
½ tsp. 1 tsp.
½ Sach. ¾ Sach.
BASIC
Level I Level II
620 g 940 g
260 ml 400 ml
150 g 230 g
120 g 180 g
120 g 180 g
50 g 75 g
½ tsp. 1 tsp.
1 tsp. 1 tsp.
½ Sach. ¾ Sach.
½ Sach. ¾ Sach.
WHOLEMEAL
Level I Level II
530 g 800 g
165 ml 250 ml
100 g 150 g
½ tsp. 1 tsp.
1 tsp. 1 tsp.
½ tbs. ¾ tbs.
330 g 500 g
½ Sach. 1 Sach.
BASIC or WHOLEMEAL
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