Manual Severin BM-3987 (page 25 of 156) (English, German, Dutch, Danish, French, Italian, Polish, Swedish, Spanish, Finnish)

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Wheat and rye bread

Ingredients:

tsp. dry yeast

300 g wheat flour type 550

300 g rye flour type 1150

2 tsp. salt

1 tsp. sugar

300 ml water

150 g natural plain yoghurt, 3,5%

fat content

2 tsp. sourdough powder from sour

dough

Programme: STANDARD

Browning: P (medium)

White bread/French bread

Ingredients:

1 tsp. dry yeast

520 g wheat flour type 405

tbs. sugar

2 tsp. salt

2 tbs. butter

200 ml milk

160 ml water

Programme: WHITE BREAD

Browning: P (medium)

Oat flake bran bread

Ingredients:

1 tsp. dry yeast

360 g wheat flour type 550

110 g oat flake bran

tbs. sugar

2 tsp. salt

2 tbs. butter

390 ml milk

Programme: WHOLEMEAL

Browning: P (medium)

Bran bread

Ingredients:

1 tsp. dry yeast

450 g wheat flour type 550

cup wheat bran

2 tbs. sugar

2 tbs. milk powder

2 tsp. salt

2 tbs. butter

380 ml water

Programme: STANDARD

Browning: P (medium)

Commercially available ready-to-bake

mixes

Various ready-to-bake mixes are

commercially available.

Put up to 600g of the ready-to-bake

mixture and the required amount of dry

yeast into the baking-tin. Depending on

the size of the mix, it may be that only

half of the mix can be used at a time.

Add the corresponding quantity of

liquid.

Programme: STANDARD, WHITE

BREAD or WHOLEMEAL, depending on

the type of flour used.

Pizza-dough

Ingredients:

2 tsp. dry yeast

400 g wheat flour type 550

2 tsp. salt

1 tsp. sugar

3 tbs. olive oil

230 ml water

Programme: DOUGH

Once the programme has finished,

remove the dough from the baking-tin.

Coat a baking tray with olive oil and

spread the dough out with a rolling pin.

Let the dough rise at room temperature

for approximately 30 minutes.

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Severin BM-3987 Manual

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