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Classic Bread Recipes
White Bread
Level I Level II
Bread weight approx. 740 g 1080 g
Water 350 ml 500 ml
Salt 1 tsp 1 ½ tsp
Sugar 1 tsp 1 ½ tsp
Durum wheat semolina 150 g 200 g
550 type fl our 350 g 500 g
Yeast ¾ packet 1 packet
Program: WEISSBROT
Nut & Raisin Bread
TIP: Add the raisins and nuts after the acoustic signal
during the second kneading phase.
Level I Level II
Bread weight approx. 900 g 1180 g
Water or milk 275 ml 350 ml
Margarine or butter 30 g 40 g
Salt ½ tsp ¾ tsp
Sugar 1 tbsp 2 tbsp
405 type fl our 500 g 650 g
Dry yeast ¾ packet 1 packet
Raisins 75g 100 g
Crushed walnuts 40g 60g
Program: SCHNELL or SÜSSES BROT
Attention ! When using the SÜSSES BROT program the
bread is lighter. Use the Level I doses, other-
wise the volume is too large.
Poppy Seed Bread
TIP: Before the last rising open the lid briefl y and coat
the dough with some water and then spread the
poppy seeds. Press the seeds delicately with your
hand.
Level I Level II
Bread weight approx. 850 g 1380 g
Water 375 ml 570 ml
550 type fl our 500 g 670 g
Corn semolina 75 g 130 g
Sugar 1 tsp 1 ½ tsp
Salt 1 tsp 1 ½ tsp
Whole or milled poppy seeds 50 g 75 g
Butter 15 g 20g
Grated nutmeg 1 pinch
2 pinches
Grated Parmesan cheese 1 tbsp 1 ½ tbsp
Dry yeast ¾ packet 1 packet
Program: SCHNELL or SÜSSES BROT
Attention ! When using the SÜSSES BROT program the
bread is lighter. Use the Level I doses, other-
wise the volume is too large.
Coarse White Bread
Level I Level II
Bread weight approx. 750 g 950 g
Milk 275 ml 350 ml
Margarine or butter 25 g 30 g
Salt 1 tsp 1 ½ tsp
Sugar 1 tsp 1 ½ tsp
1050 type fl our 500 g 650 g
Dry yeast ¾ packet 1 packet
Program: NORMAL
Italian White Bread
Level I Level II
Bread weight approx. 900 g 1300 g
Water 375 ml 570 ml
Salt 1 tsp 1 ½ tsp
Vegetable oil 1 tbsp 1 ½ tbsp
Sugar 1 tsp 1 ½ tsp
550 type fl our 475 g 650 g
Corn semolina 100 g 150 g
Dry yeast ¾ packet 1 packet
Program: SANDWICH
Oat Bread
Level I Level II
Bread weight approx. 800 g 1200 g
Water 350 ml 500 ml
Margarine or butter 25 g 30 g
Salt 1 tsp 1 ½ tsp
Brown Sugar 1 tsp 1 ½ tsp
Rolled oats – “Tender Flakes” 150 g 200 g
1050 type fl our 375 g 550 g
Dry yeast ¾ packet 1 packet
Program: NORMAL
Buttermilk Bread
Level I Level II
Bread weight approx. 860 g 1150 g
Buttermilk 375 ml 550 ml
Salt 1 tsp 1 ½ tsp
Sugar 1 tsp 1 ½ tsp
1050 type fl our 500 g 760 g
Dry yeast ¾ packet 1 packet
Program: WEISSBROT
05-CB 594 D_GB_H Neu.indd 2605-CB 594 D_GB_H Neu.indd 26 10.01.2008 14:29:09 Uhr10.01.2008 14:29:09 Uhr
26


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