Unold Backmeister MULTI 68211 Bedienungsanleitung Seite 46

sOUr dOUGH BrEad
Programme 7 = Sour dough allows to prepare a classical sour dough bread. This programme is also recommended for bread mixtures for rye
bread or wholemeal rye bread.
In this programme the ingredients are kneaded and the rest for 9 hours at 25°C. The the usual preparation and baking programme starts.
Bread without yeast is normally very firm and moist. Therefore we recommend to use yeast in addition to the sour dough/leaven. How-ever, pure
rye bread will always be very firm, even if yeast is added.
sOUr dOUGH BrEad
Bread weight, approx.
water
(when using dried leaven)
Leaven extract
(optionally dried leaven)
Spelt wholemeal flour
Rye flour
Wheat wholemeal flour
Sunflower seeds
Salt
Rye malt
Honey
Dry yeast
Programme:
sOUr dOUGH BrEad II
Bread weight, approx.
Water
Dried leaven
Rye leaven
Rye wholemeal flour
Caraway, ground
Salt
Rye malt
Honey
Dry yeast
Programme:
aLL KINds OF TasTy TrEaTs FrOM THE BrEad BaKEHOUsE
These can be really well made in the programme HEFEKUCHEN, in particular when making sweet breads to achieve a more fluffy bread result.
However in this case only Level I quantities can be used as the volume would otherwise become too large and the dough could overflow..
Mixed Breakfast Bread
Bread weight, approx.
Milk
Wheat flour Type 405
Sugar
Salt
Dried plums and apricots, chop-
ped
Crispy muesli
Desicated coconut
Butter
Dry yeast
Programme:
HINT:
Crispy muesli can also be replaced by chocolate muesli or your favorite
kind.
cottage cheese Bread
Bread weight, approx.
Water or milk
Margarine/butter
Whole eggs
Salt
Sugar
Cottage Cheese
Flour Type 550
Dry yeast
Programme:
46
Step II
900 g
450 ml
(530 ml)
15 g
(100 g)
200 g
100 g
200 g
2 el
2 tsp
2 tsp
1 el
7 g
SAUERTEIG
Step II
1000 g
530 ml
100 g
420 g
180 g
1 tsp
2 tsp
1 tsp
1 el
7 g
SAUERTEIG
Level I Level II
500 g 750 g
165 ml 250 ml
280 g 425 g
1 tbs. 1 ½ tbs.
½ tsp. 1 tsp.
20 g 30
30 g 50 g
½ tbs. ¾ tbs.
15 g 25 g
½ Sach. ¾ Sach.
QUICK or YEAST CAKE
Level I Level II
530 g 800 g
130 ml 200 ml
20 g 30 g
1 small 1
½ tsp. 1 tsp.
1 tsp. 1 tbs.
80 g 125 g
330 g 500 g
½ Sach. ¾ Sach.
QUICK
ryE BrEad
Bread weight, approx.
Water
Natural leaven
(optionally 15 g leaven concentrate)
Spelt wholemeal flour
Rye wholemeal flour
Sunflower seeds
Karaway, ground
Salt
Dry yeast
Programme:
TIPP:
For a spice bread you can add the following spices:
½ tsp ground black pepper, ¼ tsp rosemary, 1 tsp caraway,
¼ tsp cardamom, 1 pinch of anisseed, 1 pinch of fennel seeds.
Egg Bread
Bread weight, approx.
Top up eggs with water or milk up
to
Margarine/butter
Salt
Sugar
Flour Type 550
Yeast
Programme:
HINT:
Beat egg in measuring cup firstly. Then top up with water until required
quantity. Bake bread immediately and enjoy while it's freshly baked.
carrot Bread
Bread weight, approx.
Water
Butter
Flour Type 550
Carrots, finely choped*
Salt
Sugar
Dry yeast
Programme:
Step II
1000 g
400 ml
150 g
250 g
250 g
100 g
½ tsp
1 ½ tsp
7 g
SAUERTEIG
Level I Level II
480 g 730 g
1 2
180 ml 275 ml
15 g 25 g
½ tsp. 1 tsp.
½ tsp. 1 tsp.
330 g 500 g
½ Sach. ¾ Sach.
BASIC
Level I Level II
530 g 800 g
180 ml 275 ml
15 g 25 g
330 g 500 g
40 g 60 g
½ tsp. 1 tsp.
½ tsp. 1 tsp.
½ Sach. ¾ Sach.
BASIC or QUICK