Rye-wholemeal-wheat bread
Ingredients:
750g 900g Ingredients
1
1
/
2
2 tsp. dry yeast
225 270 g wheat flour type 1050
225 270 g rye wholemeal flour
1 1
1
/
2
tsp. salt
1
/
2
1 tsp. sugar
285 340 ml water
2 3 tbs. sourdough powder from sour
dough
Programme: 3 WHOLEMEAL
Browning: Dark
Bran bread
Ingredients:
750g 900g Ingredients
1 1 tsp. dry yeast
340 405 g wheat flour type 550
125 175 ml wheat bran
2 2 tbs. sugar
2 2 tbs. milk powder
1 2 tsp. salt
2 2 tbs. butter
225 270 ml water
Programme: 1 STANDARD
Browning: Medium
Pizza dough
Ingredients:
Ingredients
2 tsp. dry yeast
400 g wheat flour type 550
2 tsp. salt
1 tsp. sugar
3 tbs. olive oil
230 ml water
Programme: 8 DOUGH
-
Once the programme has finished, remove
the dough from the baking-tin.
-
Coat a baking tray with olive oil and spread
the dough out with a rolling pin.
-
Let the dough rise at room temperature for
approximately 30 minutes.
-
Spread the dough with the toppings of your
choice, and let it bake for 15-25 minutes at
200° C in a pre-heated oven, until the cheese
has melted and spread evenly, and the dough
is brown around the edges.
Wheat and rye bread
Ingredients:
750g 900g Ingredients
1 1
1
/
2
tsp. dry yeast
225 270 g wheat flour type 550
225 270 g rye flour type 1150
1
1
/
2
2 tsp. salt
1
/
2
1 tsp. sugar
210 250 ml water
110 135 ml natural plain yoghurt, 3,5%
fat content
1 2 tsp. sourdough powder from sour
dough
Programme: 1 STANDARD
Browning: Medium
Oat flake bran bread
Ingredients:
750g 900g Ingredients
1 1 tsp. dry yeast
270 325 g wheat flour type 550
80 100 g oat flake bran
1 1
1
/
2
tbs. sugar
1
1
/
2
2 tsp. salt
1
1
/
2
2 tbs. butter
300 360 ml milk
Programme: 3 WHOLEMEAL BREAD
Browning: Medium
Commercially available ready-to-bake
mixes
Various ready-to-bake mixes are to be
found.
-
Put up to 500g of the ready-to-bake
mixture and the required amount of dry
yeast into the baking-tin. Depending on
the size of the mix, it may be that only
half of the mix can be used at a time.
-
Add the corresponding quantity of
liquid.
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