Program: French
Nut & Raisin Bread
Tip: Add the raisins and nuts after the acoustic signal during the second kneading phase
Bread weight approx. 900g 1180g
Water or milk 275ml 350ml
Margarine or butter 30g 40g
Salt 1/2 tsp 3/4 tsp
Sugar 1 tbsp 2 tbsp
405 type flour 500g 650g
Dry yeast 3/4 packet 1 packet
Raisins 75g 100g
Crushed walnuts 40g 60g
Program: QUICK or RAPID
Attention: When using the RAPID program the bread is lighter. Use the level I does, otherwise the
volu-me is too large.
Poppy Seed Bread
Tip: Before the last rising open the lid briefly and coat the dough with some water and then spread the
poppy seeds. Press the seeds delicately with your hand.
Bread weight approx. 850g 1380g
Water 375ml 570ml
550 type flour 500g 670g
Com semolina 75g 130g
Sugar 1 tsp 1 1/2 tsp
Salt 1 tsp 1 1/2 tsp
Whole or milled poppy seeds 50g 75g
Butter 15g 20g
Grated nutmeg 1 pinch 2 pinches
Grated Parmesan cheese 1 tbsp 1 1/2 tbsp
Dry yeast 3/4 packet 1 packet
Program: QUICK or RAPID
Attention: When using the PAPID program the bread is lighter. Use the level I doses, otherwise the
volu-me is too large.
Coarse White Bread
Bread weight approx. 750g 950g
Milk 275ml 350ml
Margarine or butter 25g 30g
Salt 1 tsp 1 1/2 tsp
Sugar 1 tsp 1 1/2 tsp
1050 type flour 500g 650g
