Unold Backmeister MULTI 68211 Bedienungsanleitung Seite 47

French Herb Bread
Bread weight, approx.
Water
Wheat flour Type 550
Durum wheat flour
Sugar
Salt
Chopped parsely, dill, cress
Garlic clove, crushed
Butter
Dry yeast
Programme:
HINT:
The number of garlic cloves can be increased by four times the indi-
cated quantity, sliced finely, roasted lightly in butter, cooled and added
to other ingredients. It's delicious. Likewise salt can be replaced with
herb salt.
Pizza Bread
Bread weight, approx.
Water
Oil
Salt
Sugar
Oregano
Parmesan cheese
Polenta
Flour Type 550
Dry yeast
Programme:
BrEads MadE WITH BrEadMIX
Using modern breadmixes is very simple as most breadmixes already contain the required amount of yeast. You only need to spare a few minutes
at the beginning:
• Pour liquid into baking pan,
• Add appropriate amount of breadmix,
Breadmix
Liquid
• If required, add dry yeast,
• Insert baking pan into the appliance
• Select programme (BASIC),
• Select loaf size and crust,
• Press Programme and start the cycle.
We recommend the BASIC programme for breadmixes. When using wholemeal mixes you can also use the WHOLEMEAL programme. The
RAPID programme can also be used, however bread tends to remain more solid in this programme.
Ensure to follow the instructions on the breadmix packaging, however use slightly less water than indicated. Use min. 250 g and max. 500 g bre-
admix with appropriate amount of liquid and dry yeast, if required.
cIaBaTTa
Bread weight, approx.
Water, lukewarm
Bread mixture for Ciabatta
Dry yeast
(if not contained)
Program:
TIPP:
You may also use this mixture to prepare dough in the program DOUGH
and to form buns, which are baked in the oven.
Level I Level II
560 g 850 g
230 ml 350 ml
350 g 525 g
50 g 75 g
½ tsp. 1 tsp.
½ tsp. 1 tsp.
1 tbs. 1 ½ tbs.
1 clove 2 cloves
10 g 15 g
½ Sach. ¾ Sach.
BASIC or QUICK
Level I Level II
610 g 920 g
250 ml 375 ml
1 tsp. 1 tbs.
½ tsp. 1 tsp.
½ tsp. 1 tsp.
½ tsp. ¾ tsp.
1 ½ tbs. 2 ½ tbs.
65 g 100 g
315 g 475 g
½ Sach. ¾ Sach.
QUICK
Step I
Min. 250 g
150 ml
Step I Step II
480 g 730 g
200 ml 310 ml
415 g 625g
½ bag ¾ bag
BASIS or SCHNELL
Fig-Walnut Bread
Bread weight, approx.
Water
Wheat flour Type 1050
Rye flour
Salt
Round figs, finely chopped
Walnut kernels, chopped
Honey
Dry sourdough
Dry yeast
Programme:
HINT:
When using fresh walnuts where the kernel skin is still white, the bread
will taste slightly bitter but very delicious and is perfect with young
wine.
Wedding Bread (Bread and salt)
Bread weight, approx.
Buttermilk
Water
Rye flour
Kibbled rye Type 1700
Wheat flour Type 550
Sugar
Salt
Dry sourdough
Dry yeast
Programme:
HINT:
Press a new 5 cm Ø clay pot into the centre of the bread after the final
kneading process. This will be baked in with the bread. After it has
cooled off salt can be placed into the pot. Perfect for an original wed-
ding or housewarming present.
Step II
Max. 500 g
300 ml
WHOLEMEaL ryE BrEad
Bread weight, approx.
Water, lukewarm
Bread mixture for wholemeal
rye bread
Dry yeast
(if not contained)
Program:
Level I Level II
600 g 900 g
230 ml 350 ml
170 g 260 g
260 g 400 g
1 level tsp. 1 tsp.
30 g 50 g
30 g 50 g
1 tsp. 1 ½ tsp.
½ Sach. ¾ Sach.
½ Sach. ¾ Sach.
BASIC
Level I Level II
600 g 900 g
165 ml 250 ml
100 ml 150 ml
115 g 175 g
115 g 175 g
150 g 225 g
1level tsp. 1 tsp.
1level tsp. 1 tsp.
½ Sach. ¾ Sach.
2/3 Sach. 1 Sach.
BASIC
Step I Step II
610 g 920 g
280 ml 425 ml
400 g 600 g
/ bag 1 bag
2
3
Vollkorn (Wholemeal)
Or SOUR DOUGH
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