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Bomann cb 556 Manual

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Stufe I Stufe II
Siebenkornbrot
Brotgewicht ca. 800 g 1600g
Wasser 500 ml 700 ml
Butter/Margarine 30g 50 g
Salz 1
1
/
2 TL 2TL
Zucker 1
1
/
2 TL 2 TL
Essig 1
1
/2 EL 2 EL
Vollkornmehl 550 g 750 g
7-Korn-Flocken 200 g 300 g
Trockenhefe
3
/4 Pckg. 1 Pckg.
Programm: VOLLKORN
Bayerisches Vollkornbrot
TIPP:
Anstelle des Kümmels können Sie auch je
1
/
2
TL (5g)
Koriander, Fenchel oder Anis verwenden.
Brotgewicht ca. 850 g 1180 g
Wasser 300 ml 360 ml
Weizenvollkornmehl 400 g 570 g
Roggenvollkornmehl 125 g 150 g
Salz 1 TL 1
1
/2 TL
Kümmel 1 EL 2 EL
Kartoffel mittelgroß
gekocht und püriert 100 g 150 g
Trockensauerteig
1
/2 Pckg.
3
/4 Pckg
Trockenhefe
3
/4 Pckg. 1 Pckg.
Programm: VOLLKORN
Ahornvollkornbrot
Brotgewicht ca. 870 g 1120 g
Margarine/Butter 2 5g 35 g
Salz 1 TL 1
1
/2 TL
Ahornsirup 1
1
/
2 EL 2 EL
Mehl Type 1050 540 g 760 g
Trockenhefe
3
/4 Pckg. 1 Pckg.
Programm: NORMAL
Joghurtvollkornbrot
Brotgewicht ca. 800 g 1150 g
Wasser oder Milch 250 ml 300 ml
Joghurt 150 g 200 g
Salz 1 TL 1
1
/2 TL
Zucker 1 TL 1
1
/2 TL
Essig
3
/4 EL 1 EL
Weizenvollkornmehl 500 g 700 g
Trockenhefe 1 Pckg. 1
1
/2 Pckg.
Programm: NORMAL
Weizenkleiebrot
Brotgewicht ca. 850 g 1350 g
Wasser 350 ml 570 ml
Margarine/Butter 30 g 40 g
Salz 1 TL 1
1
/2 TL
Zucker 1 TL 1
1
/2 TL
Weizenkleie 75 g 100 g
Weizenkeime 50 g 70 g
Essig 1 EL 1
1
/2 EL
Weizenvollkornmehl 400 g 650 g
Trockenhefe
3
/4 Pckg. 1 Pckg.
Programm: VOLLKORN
Stufe I Stufe II
Vielkornbrot
Brotgewicht ca. 960 g 1350 g
Wasser 450 ml 650 ml
Weizenvollkornmehl 175 g 250 g
Roggenvollkornmehl 175 g 250 g
Roggenschrot 50 g 70 g
Grünkernschrot 50 g 70 g
Buchweizenschrot 50 g 70 g
Sonnenblumenkerne 35 g 50 g
Kürbiskerne 35 g 50 g
Leinsamen 1 EL 1
1
/2 EL
Sesam 1 EL 1
1
/2 EL
Salz 1 TL 1
1
/2 TL
Honig 1 TL 1
1
/2 TL
Trockensauerteig
1
/2 Pckg.
3
/4 Pckg.
Trockenhefe 1 Pckg. 1
1
/2 Pckg.
Programm: VOLLKORN
Dinkelbrot
Tipp: Öffnen Sie vor dem letzten Aufgehen kurz den
Deckel des Gerätes, bestreichen Sie das Brot mit war-
mem Wasser, bestreuen Sie es mit Dinkel- oder
Haferflocken, die Sie leicht mit der Hand andrücken
Brotgewicht ca. 940 g 1350 g
Buttermilch 400 ml 500 ml
Dinkelvollkornmehl 230 g 280 g
Roggenvollkornmehl 180 g 230 g
Dinkelschrot grob 180 g 180 g
Sonnenblumenkerne 75 g 100 g
Salz 1 TL 1
1
/2 TL
Zucker 1 TL 1
1
/2 TL
Trockensauerteig
3
/4 Pckg. 1 Pckg.
Trockenhefe
3
/4 Pckg. 1 Pckg.
Programm: NORMAL
100% Vollkornbrot
Brotgewicht ca. 850 g 1140 g
Wasser 350 ml 500 ml
Salz 1 TL 1
1
/2 TL
Honig 1 TL 2 TL
Weizenvollkornmehl 540 g 760 g
Trockenhefe
3
/4 Pckg. 1 Pckg.
Programm: VOLLKORN
Schwarzbrot
Brotgewicht ca. 920 g 1080 g
Wasser 400 ml 450 ml
Roggenvollkornschrot grob 180 g 180 g
Roggenvollkommehl 180 g 180 g
Weizenvollkornmehl 230 g 280 g
Farbmalz (aus geröstetem
Gerstenmalz – in Bioläden
erhältlich – ergibt eine
dunkle Krume) 10 g 15 g
Salz 1 TL 1
1
/2TL
Sonnenblumenkerne 75 g 100 g
dunkler Rübensirup
3
/4 EL 1 EL
Trockenhefe
3
/4 Pckg. 1 Pckg.
Trockensauerteig
3
/4 Pckg. 1 Pckg.
Programm: VOLLKORN
Vollkornbrote
43359-05-CB 556 Brotbaecker-D2 16.06.2003 12:48 Uhr Seite 16
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