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Level I Level II
Herb bread
Bread weight approx. 770 g 1050 g
Water 350 ml 450 ml
Dried leaven
1
/2 packet
3
/4 packet
1150 type flour 300 g 400 g
1050 type flour 200 g 260 g
Salt 1 tsp 1
1
/2 tsp
Sugar 1 tsp 1
1
/2 tsp
Coriander
1
/2 tsp
3
/4 tsp
Fennel
1
/2
tsp
3
/4
tsp
Aniseed
1
/2
tsp
3
/4
tsp
Dry yeast 1 packet 1
1
/2 packet
Program: NORMAL
French Herb Bread
Tip: You can increase the number of garlic cloves fourfold
by cutting them into thin slices, letting them brown slightly
in butter and adding them to the other ingredients once
they have cooled. The taste is better.You can also replace
the salt with herbal salt.
Bread weight approx. 850 g 1250 g
Water 350 ml 480 ml
550 type flour 525 g 700 g
Durum wheat flour 75 g 100 g
Sugar 1 tsp 1
1
/2 tsp
Salt 1 tsp 1
1
/2 tsp
Diced parsley, Dill and cress
1
1
/2 tbsp 2 tbsp
Finely crushed garlic gloves 2 St. 3 St.
Butter 15 g 20 g
Dry yeast
3
/
4 packet 1 packet
Program: RAPID
Pepper Almond Bread
Tip: This party bread tastes much better with cream chee-
se. It is much lighter. If you want it to be thicker use only
half the required amount of yeast.
Bread weight approx. 820 g 1120 g
Water 325 ml 450 ml
550 type flour 500 g 700 g
Salt 1 tsp 1
1
/2 tsp
Sugar 1 tsp 1
1
/2 tsp
Butter 15 g 20 g
Grilled almond leaves 75 g 100 g
Green pepper grains 1 tbsp 1
1
/2 tbsp
Dry yeast
3
/4 packet 1 packet
Program: NORMAL
Cornbread
Tip: The dough is especially fit for the making of crusty
bread rolls. Use the RAPID + DOUGH program, make the
bread rolls and bake them in the oven.
Bread weight approx. 950 g 1300 g
Water 300 ml 400 ml
Butter 25 g 30 g
550 type flour 540 g 700 g
Corn semolina 60 g 80 g
Diced sour apples with skin 1 1
Dry yeast
3
/4 packet 1 packet
Program: NORMAL
Level I Level II
Pumpkin Bread
Bread weight approx. 900 g 1270 g
Pumpkin puree* 300 ml 400 ml
550 type flour 500 g 650 g
Salt 1 tsp 1
1
/2 tsp
Sugar 1 tsp 1
1
/2 tsp
Butter 25 g 30 g
Pumpkin seeds 50 g 100 g
Dry yeast
3
/4 packet 1 packet
Program: NORMAL
* Make the pumpkin puree out of a sour-sweet marinated
pumpkin. Use the indicated quantity.
Anchovy Bread
Tip: Instead of the apple, you can add the same amount of
finely diced pickles. The bread is especially tasty when
served with herbal butter and is a special treat for any
sandwich buffet.
Bread weight approx. 900 g 1350 g
Water 325 ml 440 ml
Wheat wholemeal flour 500 g 700 g
Wheat wholemeal 75 g 100 g
Finely chopped anchovy filets 8 11
Red apple with skin, cored
and cut into thin slices 1 1
1
/2
Olive oil 1
1
/2 tbsp 2 tbsp
Dry yeast 1 packet 1
1
/2 packet
Program: RAPID
Winegrowers’ Bread
Bread weight approx. 870 g 1220 g
Water 150 ml 180 ml
Dry white wine 150 ml 180 ml
Wheat wholemeal flour 400 g 570 g
Rye wholemeal flour 125 g 150 g
Salt 1 tsp 1
1
/2 tsp
Brown Sugar 1 tsp 1
1
/2 tsp
Pork or greaves lard
20 g 30 g
Tender and finely cut
grapevine leaves
1 tbsp 2 tbsp
Finely cut leeks 1 tbsp 2 tbsp
Coarsely crushed walnuts 2 tbsp 3 tbsp
Dried leaven
1
/2 packet
3
/4 packet
Dry yeast
3
/4 packet 1 packet
Program: WHOLEMEAL
Pizza Bread
Bread weight approx. 920 g 1330 g
Water 375 ml 570 ml
Olive oil 1 tbsp 1
1
/2 tbsp
Salt 1 tsp 1
1
/2 tsp
Sugar 1 tsp 1
1
/2 tsp
Oregano
3
/4 tsp 1 tsp
Parmesan cheese 2
1
/2 tbsp 3
1
/2 tbsp
Corn semolina 100 g 150 g
550 type flour 475 g 650 g
Dry yeast
3
/4 packet 1 packet
Program: RAPID
43359-05-CB 556 Brotbaecker-GB2 16.06.2003 12:49 Uhr Seite 42
