Manual Elta BA123 (page 29 of 177) (English, German, Dutch, French, Italian, Polish, Portuguese, Turkish, Spanish)

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Sunflower seed bread

Tip: Add the sunflower seeds after the first audible signal. You can also use pumpkin seeds. If the seeds are

roasted briefly, the taste is sharper.

Loaf size 1000 g (2 lb) 1250 g (2.5 lb)

Water 375 ml 550 ml

Butter 30 g 40 g

Bread flour 525 g 700 g

Salt 1 teaspoon 1.5 teaspoons

Sugar 1 teaspoon 1.5 teaspoons

Sunflower seeds 35 g 50 g

Dry yeast 3/4 packet 1 packet

Program: STANDARD

Fig walnut bread

Tip: If fresh walnuts are used with their seed skin still soft, the bread tastes slightly bitter, but very tasty and goes

beautifully with new wine.

Loaf size 1000 g (2 lb) 1250 g (2.5 lb)

Water 350 ml 550 ml

Bread flour 260 g 320 g

Rye flour 400 g 450 g

Salt 1 teaspoon 1.5 teaspoons

Fine cut

dried figs 50 g 60 g

Hacked walnuts 50 g 60 g

Honey 1.5 teaspoons 2 teaspoons

Dry yeast 3/4 packet 1 packet

Program: STANDARD

Wedding bread

Tip: If the timer indicator shows 1:30, take a small earthen pot of about 5 cm diameter and make a small hole in

the centre of the bread. Then bake the bread. The small hole can be filled with salt after baking. This is an original

present for a wedding, on moving in or other occasions.

Loaf size 1000 g (2 lb) 1250 g (2.5 lb)

Buttermilk 250 ml 330 ml

Water 150 ml 200 ml

Rye flour 175 g 240 g

Rye wholemeal flour 175 g 240 g

Bread flour 225 g 300 g

Sugar 1 teaspoon 1.5 teaspoons

Dried sourdough 3/4 packet 1 packet

Dry yeast 1 packet 1.5 packets

Program: STANDARD

Herb bread

Loaf size 1000 g (2 lb) 1250 g (2.5 lb)

Water 350 ml 450 ml

Dried sourdough 1/2 packet 3/4 packet

Bread flour 500 g 660 g

Salt 1 teaspoon 1.5 teaspoons

Sugar 1 teaspoon 1.5 teaspoons

Coriander 1/2 teaspoon 3/4 teaspoon

Fennel 1/2 teaspoon 3/4 teaspoon

Anise 1/2 teaspoon 3/4 teaspoon

Dry yeast 1 packet 1.5 packet

Program: STANDARD

French herb bread

Tip: The quantity of the cloves of garlic can be increased four times, if it is cut in strips and then fried in butter till

slightly brown. When cooled, you can them to other condiments. The taste is then better. You can also use herbal

salt instead of salt.

Loaf size 1000 g (2 lb) 1250 g (2.5 lb)

Water 350 ml 480 ml

Bread flour 525 g 700 g

Hard wheat flour 75 g 100 g

Sugar 1 teaspoon 1.5 teaspoons

Salt 1 teaspoon 1.5 teaspoons

Cut parsley,

dill and cress 1.5 tablespoons 2 tablespoons

Pressed cloves of garlic 2 units 3 units

Butter 15 g 20 g

Dry yeast 1 packet 1.5 packets

Program: SCHNELL (Quick)

Pepper almond bread

Tip: this party bread tasted better with fresh cheese. It is much lighter. If you want it to be more firm, use only half

the amount of yeast.

Loaf size 1000 g (2 lb) 1250 g (2.5 lb)

Water 325 ml 450 ml

Bread flour 500 g 700 g

Salt 1 teaspoon 1.5 teaspoons

Sugar 1 teaspoon 1.5 teaspoons

Butter 15 g 20 g

Roasted almond leaves 75 g 100 g

Green pepper grains 1 tablespoon 1 tablespoon

Dry yeast 1 packet 1.5 packets

Program: STANDARD

Corn bread

Tip: This dough is eminently suited for buns. Use the SCHNELL (Quick) or TEIG (Dough) program to make buns.

Bake in oven.

Loaf size 1000 g (2 lb) 1250 g (2.5 lb)

Water 300 ml 400 ml

Butter 25 g 30 g

Bread flour 540 g 700 g

Grain semolina 60 g 80 g

Cut sour apples

with peel 1 1

Dry yeast 3/4 packet 1 packet

Program: STANDARD

BA123-01-GE/EN 1/9/04 1:58 PM Page 29

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Elta BA123 Manual

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