Bread Recipes - Unold BACKMEISTER 68110 Bedienungsanleitung

g = grams
ml = millilitres
bag = bag package dry yeast of 7 g content for
500 g flour - corresponds to 20 g fresh yeast
4. Adding of fruit, nuts or corn
Should you wish to include further ingredients, this can
be done in all programs (except jams) as soon as the peep
sound is heard. If the ingredients are added too soon, they
can be ground up by the kneader.
Should there be no sizes mentioned in the recipes because
they do not exist in the prescribed program, then the small
and also the large quantities will be successful for the ap-
propriate type in the mentioned program. The programs wi-
thout size selection are programmed appropriately.
5. Bread weights and volumes
In the following recipes you will find exact details of bread:
However, you will see that the weights for pure white bread
are less than those for wholemeal bread. This is because
white flour rises more and therefore is somewhat limited.
In spite of these exact weight details, certain differences
may occur. The actual bread weight is very much depen-

BREAD RECIPES

Classical Whitebread
Step I
Bread weight, 500 g
approx.
Water 230 ml
Salt ¾ tsp
Sugar ¾ tsp
Semolina 100 g
Flour, type 550 230 g
Dry yeast ½ bag
Program: SCHNELL (Fast)
If the water is replaced by milk, you will get an toast
bread.
100 % wholemeal bread
Step I
Bread weight, 560 g
approx.
Water 230 ml
Salt 2/3 tsp
Honey 1/3 tsp
Wholemeal flour 360 g
Dry yeast ½ bag
Program: VOLLKORN
44
Step II
750 g
350 ml
1 tsp
1 tsp
150 g
350 g
¾ bag
Step II
850 g
350 ml
1 tsp
1 tsp
540 g
¾ bag
dant on the humidity in the air on preparation. All breads
that have a high proportion of wheat will achieve a grea-
ter volume and in the highest weight class will rise above
the pan edge after the last raising. Nevertheless, they do
not overflow. The bread bulging over the pan edge will be
somewhat lighter browned as the bread in the pan. It is
recommended to use the FAST program for sweet breads,
or the HEFEKUCHEN program; thus the bread will be ligh-
ter. Do not use more than the quantities of step I in this
program.
6. Baking results
The baking results are in particular dependant upon the lo-
cal situation (soft water, high humidity, great heights state
of the ingredients, etc.). For this reason, the figures in the
recipes are only clues and have to be adapted accordingly
If one or other recipe is not successful, do not give up,
moreover try to find out the cause and try again, for exam-
ple with alternative quantity proportions. Before you bake
a bread overnight with the timer delay, we recommend that
you make a trial bread so that, in certain circumstances,
the recipe can be altered.
Country bread
Step I
Bread weight, 500 g
approx.
Milk 180 ml
Margarine/ 15 g
butter
Salt 1/3 tsp
Sugar 1/3 tsp
Flour type 330 g
1050
Dry yeast ½ bag
Program: BASIS or WEISSBROT
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
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Step II
750 g
275 ml
25 g
1 tsp
1 tsp
500 g
¾ bag
Step II
1050 g
¾ bag
450 ml
¾ tsp
1 ½ tsp
340 g
340 g
1 ½ bag