Manual Bomann cb 556 (page 17 of 72) (English)

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Stufe I Stufe II

Reines Weizenvollkornbrot

Brotgewicht ca. 860 g 1150 g

Wasser 350 ml 550 ml

Salz 1 TL 1

/2TL

Pflanzenöl 1 EL 1

/2 EL

Honig

/4 TL 1 TL

Rübensirup

/4 TL 1 TL

Weizenvollkornmehl 500 g 760 g

Vitalweizengluten

/4 EL 1 EL

Trockenhefe

Pckg. 1 Pckg.

Programm: VOLLKORN

Stufe I Stufe II

Bierbrot

Brotgewicht ca. 950 g 1080 g

Wasser 200 ml 225 ml

Bier 200 ml 225 ml

Weizenvollkornmehl 230 g 280 g

Buchweizenmehl 180 g 180 g

Dinkelschrot 180 g 180 g

Salz 1 TL 1

/2 TL

Sesam 50 g 75 g

Farbmalz (Gerstenmalz) 5 g 10 g

Trockenhefe

Pckg. 1 Pckg.

Trockensauerteig

/4 Pckg. 1 Pckg.

Programm: NORMAL

Allerlei Leckeres aus der Brotbackstube

Buntes Frühstücksbrot

TIPP: Das Knuspermüsli können Sie auch durch

Schokomüsli oder Ihr persönliches Lieblingsmüsli erset-

zen.

Brotgewicht ca. 750 g 1020 g

Milch 250 ml 330 ml

Weizenmehl Type 405 425 g 570 g

Zucker 1

/2 EL 2 EL

Salz 1 TL 1

/2 TL

getrocknete Pflaumen

grob gehackt 15 g 20 g

getrocknete Aprikosen

grob gehackt 15 g 20 g

Knuspermüsli 50 g 75 g

Kokosflocken

/4 EL 1 EL

Butter 25 g 35 g

Trockenhefe

4 Pckg. 1 Pckg.

Programm: SCHNELL oder SÜSSES BROT

Achtung! Im Programm SÜSSES BROT wird das Brot

lockerer, dann dürfen aber nur die kleineren Mengen ver-

wendet werden, weil das Volumen sonst zu groß wird.

RUMROSINEN- Nussbrot

Brotgewicht ca. 900 g 1180 g

Milch oder Wasser 280 ml 350 ml

Rum 40% 1 EL 2 EL

Butter 30 g 40 g

Weizenvollkornmehl 500 g 650 g

Tannenhonig 2 EL 3 EL

Salz 1 TL 1

/2 TL

Walnusskerne ganz * 40 g 60 g

Rum-Rosinen von Schwartau* 50 g 75 g

Trockenhefe

4 Pckg. 1 Pckg.

Programm: SCHNELL oder SÜSSES BROT

Achtung! Im Programm SÜSSES BROT wird das Brot

lockerer, dann dürfen aber nur die kleinere Mengen ver-

wendet werden, weil das Volumen sonst zu groß wird.

* Fügen Sie diese Zutaten nach dem ersten Signalton bei.

Joghurtbrot

Brotgewicht ca. 800 g 1150 g

Wasser oder Milch 250 ml 300 ml

Joghurt 150 g 200 g

Salz 1 TL 1

/2 TL

Zucker 1 TL 1

/2TL

Mehl Type 550 500 g 700 g

Trockenhefe

4 Pckg. 1 Pckg.

Programm: NORMAL

Französisches Honigbrot

Brotgewicht ca. 770 g 1130 g

Wasser 325 ml 450 ml

Salz 1 TL 1

/2 TL

Olivenöl 1 EL 1

/2 EL

Honig

/2 EL

/4 EL

Mehl Type 405 450 g 600 g

Hartweizenmehl 75 g 100 g

Trockenhefe

/4 Pckg. 1 Pckg.

Programm: SCHNELL oder SÜSSES BROT

Achtung! Im Programm SÜSSES BROT wird das Brot

lockerer, dann dürfen aber nur die Mengen der Stufe I

verwendet werden, weil das Volumen sonst zu groß wird.

Frischkäsebrot

Brotgewicht ca. 800 g 1200 g

Wasser oder Milch 200 ml 300 ml

Margarine/Butter 30 g 40 g

Eier ganz 1 1

Salz 1 TL 1

/2 TL

Zucker 1 EL 1

/2 EL

körniger Frischkäse 125 g 200 g

Mehl Type 550 500 g 700 g

Trockenhefe

/4 Pckg. 1 Pckg.

Programm: NORMAL

43359-05-CB 556 Brotbaecker-D2 16.06.2003 12:48 Uhr Seite 17

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Bomann cb 556 Manual

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