Unold BACKMEISTER SKALA 68616 Bedienungsanleitung Seite 50

Sultana bread
Step I
Bread weight, 560 g
approx.
Water 180 ml
Margarine/ 20 g
butter
Salt 1/3 tsp
Honey 2/3 tblsp
Flour type 405 330 g
Cinnamon ½ tsp
Dry yeast ½ bag
Sultanas (or 50 g
dried fruits)
Program: SCHNELL (Fast) or HEFEKUCHEN
(Sweet)
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 330 g
flour
Vital wheat ½ tblsp
gluten
Dry yeast ½ bag
Program: VOLLKORN
Egg Bread
Step KLEIN
Bread weight, 480 g
approx.
Eggs 1
fill up with
180
water or milk to
be totally
Margarine/ 15 g
butter
Salt 2/3 tsp
Sugar 2/3 tsp
Flour, type 550 330 g
Yeast 1/2 bag
Program: Basis
Bake immediately and do not conserve
50
Step II
850 g
275 ml
30 g
½ tsp
1 tblsp
500 g
¾ tsp
¾ bag
75 g
Step II
860 g
350 ml
1 tsp
1 tblsp
¾ tsp
¾ tsp
500 g
¾ tblsp
¾ bag
Step GROSS
730 g
2
275
25 g
1 tsp
1 tsp
500 g
3/4 bag
Wholemeal bread
Step
Bread weight, 570 g
approx.
Water 230 ml
Margarine/ 15 g
butter
Salt 2/3 tsp
Sugar 1/3 tsp
Flour type 180 g
1050
Wholemeal 180 g
flour
Dry yeast ½ bag
Program: SCHNELL / VOLLKORN
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
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 330 g
1050
Sugar 2/3 tsp
Dry yeast ½ bag
Program: BASIS
Step II
860 g
350 ml
25 g
1 tsp
1 tsp
270 g
270 g
¾ bag
Step II
1050 g
¾ bag
450 ml
¾ tsp
1 ½ tsp
340 g
340 g
1 ½ bag
Step II
780 g
300 ml
1 tsp
25 g
500 g
1 tsp
¾ bag