38
Level I Level II
Wholemeal Bread
Bread weight approx. 860 g 1110 g
Water 350 ml 500 ml
Margarine or butter 25 g 35 g
Salt 1 tsp 1
1
/2 tsp
Sugar 1 tsp 1
1
/2 tsp
1050 type flour 270 g 380 g
Wheat wholemeal flour 270 g 380 g
Dry yeast
3
/4 packet 1 packet
Program: NORMAL
Raisin Bread
Tip: Add the raisins or any other kind of dry fruit after the
acoustic signal during the second kneading phase.
Bread weight approx. 850 g 1100 g
Water 275 ml 350 ml
Margarine or butter 30 g 40 g
Salt
1
/2 tsp
3
/4 tsp
Honey 1 tbsp 2 tbsp
405 type flour 500 g 650 g
Zimt
3
/4 tsp 1 tsp
Dry yeast
3
/4 packet 1 packet
Raisins/dry fruit 75 g 100 g
Program: RAPID or SWEETBREAD
Attention: When using the SWEETBREAD program the
bread is lighter. Use the Level I doses, otherwise the volu-
me is too large.
Coarse bread
Bread weight approx. 780 g 980 g
Water 300 ml 450 ml
Salt 1 tsp 1
1
/2 tsp
Dried wheat leaven* 25 g 40 g
1050 type flour 500 g 750 g
Sugar 1 tsp 1
1
/2 tsp
Dry yeast
3
/4 packet 1 packet
Program: WHITE BREAD
* Wheat leaven improves the dough consistency, the fresh-
ness and the taste. It is milder than rye leaven.
Onion bread
Bread weight approx. 860 g 1180 g
Water 350 ml 500 ml
Salt 1 tsp 1
1
/2 tsp
Sugar 1 tsp 1 tsp
Grilled onions 50 g 75 g
1050 type flour 540 g 760 g
Dry yeast
3
/4 packet 1 packet
Program: RAPID
Rye Bread
Bread weight approx. 780 g 1050 g
Water 350 ml 450 ml
Dried leaven*
1
/2 packet
3
/4 packet
Salt 1 tsp 1
1
/2 tsp
Sugar
1
/2 tsp
3
/4 tsp
Rye malt 10 g l5 g
Rye flour 300 g 400 g
1050 type flour 200 g 260 g
Yeast 1 packet 1
1
/2 packet
Program: WHOLEMEAL
* Dried leaven is concentrated and it comes in 15g
packets.
Level I Level II
Potato Bread
Bread weight approx. 1000 g 1400 g
Water or Milk 300 ml 400 ml
Margarine or Butter 25 g 30 g
Eggs 1 1
Mashed boiled potatoes 150 g 200 g
Salt 1 tsp 1
1
/2 tsp
Sugar 1 tsp 1
1
/2 tsp
1050 type flour 630 g 780 g
Dry yeast 1 packet 1
1
/2
packet
Program: RAPID
Leavened Bread
Bread weight approx. 740 g 1050 g
Dried leaven*
1
/2 packet
3
/4 packet
Water 350 ml 450 ml
Bread spices
1
/2 tsp
3
/4 tsp
Salt 1 tsp 1
1
/2 tsp
Rye flour 250 g 340 g
1050 type flour 250 g 340 g
Dry yeast 1 packet 1
1
/
2 packet
Program: NORMAL
* Dried leaven is concentrated and it comes in 15g packets.
Wheat Graham Bread
Bread weight approx. 900 g 1350 g
Water 350 ml 550 ml
Salt 1 tsp 1
1
/2 tsp
Butter or Margarine 25 g 30 g
Honey 1 tsp 1
1
/2 tsp
Vinegar
3
/4 tbsp 1 tbsp
Wheat wholemeal flour 500 g 700 g
Wheat graham 75 g 100 g
Dry yeast 1 packet 1
1
/2 packet
Program: WHOLEMEAL
Coarse Brown Bread
Tip: The spices can be added either whole or crushed.
Before the last rising open briefly the lid, wet the dough
with some water and spread the rolled oats or millets.
Press them slightly with your hand.
Bread weight approx. 770 g 1050 g
Water 350 ml 450 ml
Rye flour 170 g 220 g
Wheat wholemeal flour 170 g 220 g
Spelt flour 170 g 220 g
Beet syrup 1 tsp 1
1
/2 tsp
Pimento grains
1
/4 tsp
1
/2 tsp
Coriander
1
/4 tsp
1
/2 tsp
Grated nutmeg 1 Prise 2 Prisen
Salt 1 tsp 1
1
/2 tsp
Dried leaven
1
/2 packet
3
/4 packet
Dry yeast
3
/4 packet 1 packet
Program: NORMAL
43359-05-CB 556 Brotbaecker-GB2 16.06.2003 12:49 Uhr Seite 38
