41
Level I Level II
Amaretto Bread
Tip: Instead of using almond leaves you can even use
crushed almonds. The amaretto can be replaced with milk
or water.
Bread weight approx. 850 g 1100 g
Milk or Water 200 ml 250 ml
Amaretto 75 ml 100 ml
405 type flour 500 g 650 g
Sugar 1 tbsp 2 tbsp
Salt
1
/2 tsp
3
/4 tsp
Butter 30 g 40 g
Almond leaves 75 g 100 g
Dry yeast
3
/4 packet 1 packet
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.
Herb Bread
Bread weight approx. 860 g 1170 g
Buttermilk 375 ml 550 ml
Salt 1 tsp 1
1
/2 tsp
Butter 10 g 20 g
Sugar 1 tsp 1
1
/2 tsp
550 type flour 500 g 760 g
Fresh and finely chopped parsley
or mixed herbs 1
1
/2 tbsp 2 tbsp
Dry yeast
3
/4 packet 1 packet
Program: NORMAL - (immediate baking)
Rice Bread
• Cook the rice in abundant salted water and leave it
cool. Save the cooking water and use as described
below.
• Tip: Instead of the rice cooking water you can use milk.
• You can add 2-3 tablespoons of raisins and 1 teaspoon
of cinnamon.
• You cannot bake a larger loaf otherwise the bread beco-
mes too sticky.
Bread weight approx. 950 g 1100 g
Rice cooking water 300 ml 350 ml
405 type flour 540 g 650 g
Round grain rice – raw weight 50 g 75 g
Sugar 2 tsp 3 tsp
Dry yeast
3
/
4 packet 1 packet
Program: SWEETBREAD
Carrot Bread
Bread weight approx. 800 g 1000 g
Water 275 ml 350 ml
Butter 25 g 30 g
550 type flour 500 g 650 g
Finely diced carrots* 60 g 90 g
Salt 1 tsp 1
1
/2 tsp
Sugar 1 tsp 1
1
/2 tsp
Dry yeast
3
/4 packet 1 packet
Program: NORMAL
* If you please, you can make a carrot juice and add the
marc obtained in the required amount.
Level I Level II
Egg Bread
Tip: Beat the eggs first in a measuring beaker and then
water until the required level is reached. Bake the bread
immediately and eat while fresh.
Bread weight approx. 730 g 1050 g
Eggs 2 4
with Water or milk up to 275 ml 400 ml
Margarine or butter 25 g 35 g
Salt 1 tsp 1
1
/2 tsp
Sugar 1 tsp 1
1
/2 tsp
550 type flour 500 g 700 g
Yeast
3
/4
packet 1 packet
Program: RAPID
Sunflower Bread
Tip: Add the sunflower seeds after the first acoustic signal.
You can also use pumpkin seeds. If you roast the seeds
briefly in a pan, the taste will be more intense.
Bread weight approx. 870 g 1310 g
Water 375 ml 550 ml
Butter 30 g 40 g
550 type flour 525 g 700 g
Salt 1 tsp 1
1
/2 tsp
Sugar 1 tsp 1
1
/2 tsp
Sunflower seeds 35 g 50 g
Dry yeast
3
/4 packet 1 packet
Program: NORMAL
Fig & Walnut Bread
TIPP: Wenn Sie frische Walnüsse verwenden, bei welchen
die Haut der Kerne noch weiß ist, schmeckt das Brot leicht
bitter, aber sehr lecker und passt hervorragend zu neuem
Wein.
Bread weight approx. 900 g 1270 g
Water 350 ml 550 ml
1050 type flour 260 g 320 g
Rye flour 400 g 450 g
Salt 1 tsp 1
1
/2 tsp
Finely cut dry figs 50 g 60 g
Chopped walnut 50 g 60 g
Honey 1
1
/2 tsp 2 tsp
Dried leaven
3
/4 packet 1 packet
Dry yeast
3
/4 packet 1 packet
Program: NORMAL
Wedding bread (Bread and Salt)
Tip: If the timer display shows 1:30, use a new small clay
pot of 5 cm in diameter to make a small ditch in the middle
of the bread. It can then be baked. Once it has cooled you
can fill the ditch with salt. This is an original gift for a wed-
ding, when moving in or for other occasions.
Bread weight approx. 800g 1230 g
Buttermilk 250 ml 330 ml
Water 150 ml 200 ml
Rye flour 175 g 240 g
1700 type rye wholemea 175 g 240 g
550 type flour 225 g 300 g
Sugar 1 tsp 1
1
/2 tsp
Salt 1 tsp 1
1
/
2 tsp
Dried leaven
3
/4 packet 1 packet
Dry yeast 1 packet 1
1
/
2 packet
Program: NORMAL
43359-05-CB 556 Brotbaecker-GB2 16.06.2003 12:49 Uhr Seite 41
