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Beschikbare talen
Beschikbare talen
Wheat and rye bread
Ingredients:
1
1
/
tsp.
dry yeast
2
300 g
wheat flour type 550
300 g
rye flour type 1150
2 tsp.
salt
1 tsp.
sugar
300 ml
water
150 g
natural plain yoghurt, 3,5%
fat content
2 tsp.
sourdough powder from sour
dough
Programme: STANDARD
Browning:
P (medium)
White bread/French bread
Ingredients:
1 tsp.
dry yeast
520 g
wheat flour type 405
2
/
tbs.
sugar
1
2
2 tsp.
salt
2 tbs.
butter
200 ml
milk
160 ml
water
Programme: WHITE BREAD
Browning:
P (medium)
Oat flake bran bread
Ingredients:
1 tsp.
dry yeast
360 g
wheat flour type 550
110 g
oat flake bran
1
1
/
tbs.
sugar
2
2 tsp.
salt
2 tbs.
butter
390 ml
milk
Programme: WHOLEMEAL
Browning:
P (medium)
All manuals and user guides at all-guides.com
Bran bread
Ingredients:
1 tsp.
450 g
1
2 tbs.
2 tbs.
2 tsp.
2 tbs.
380 ml
Programme: STANDARD
Browning:
Commercially available ready-to-bake
mixes
Various
commercially available.
- Put up to 600g of the ready-to-bake
- Add the corresponding quantity of
Programme:
BREAD or WHOLEMEAL, depending on
the type of flour used.
Pizza-dough
Ingredients:
2 tsp.
400 g
2 tsp.
1 tsp.
3 tbs.
230 ml
Programme: DOUGH
- Once the programme has finished,
- Coat a baking tray with olive oil and
- Let the dough rise at room temperature
25
dry yeast
wheat flour type 550
/
cup
wheat bran
2
sugar
milk powder
salt
butter
water
P (medium)
ready-to-bake
mixture and the required amount of dry
yeast into the baking-tin. Depending on
the size of the mix, it may be that only
half of the mix can be used at a time.
liquid.
STANDARD,
dry yeast
wheat flour type 550
salt
sugar
olive oil
water
remove the dough from the baking-tin.
spread the dough out with a rolling pin.
for approximately 30 minutes.
mixes
are
WHITE
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