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Severin bm 3989 Manual

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RECEPTEN
Bruin- en roggebrood met sojazaadjes
Ingrediënten:
750g 900g Ingrediënten
1 1
1
/
2
tl Droge gist
225 270 g Volkorenbloem type 550
195 235 g Roggebloem type 1150
2 2 tl Zout
1
1
/
2
1
1
/
2
tl Suiker
160 190 ml Water
140 170 ml Karnemelk
1
1
/
2
2 tl Zuurdeegpoeder van
zuurdeeg
30 35 g Sojazaadjes
1 1 tl Broodkruiden
Programma: 1 STANDAARD
Bruinen: MEDIUM
De sojazaadjes moeten toegevoegd worden na
het piepsignaal.
Uienbrood
Ingrediënten:
750g 900g Ingrediënten
1
1
/
2
2 tl Droge gist
270 325 g Volkorenbloem type 405
180 215 g Roggebloem type 1150
1
1
/
2
2 tl Zout
1
/
2
1 tl Suiker
165 200 ml Water
135 160 ml Karnemelk
40 50 g Gebakken uitjes
Programma: 2 WIT BROOD/
FRANS BROOD
Bruinen: MEDIUM
De gebakken uitjes moeten toegvoegd worden
na het piepsignaal.
Kaasbrood
Ingrediënten:
750g 900g Ingrediënten
1
1
/
2
1
1
/
2
tl Droge gist
270 325 g Volkorenbloem type 550
180 215 g Roggebloem type 1150
1
1
/
2
2 tl Zout
1
/
2
1 tl Suiker
180 215 ml Water
135 160 ml Karnemelk
50 60 g Fijngeraspte Emmentaler
kaas
Programma: 1 STANDAARD
Bruinen: DONKER
De kaas moet toegvoegd worden na het
piepsignaal.
Volkoren-tarwebrood
Ingrediënten:
750g 900g Ingrediënten
1 1
1
/
2
tl Droge gist
220 260 g Volkorenbloem type 550
230 280 g Volkorenbloem type 1050
1
1
/
2
2 tl Zout
1
/
2
1 tl Suiker
1 1 el Zuurdeegpoeder van
zuurdeeg
210 250 ml Karnemelk
120 145 ml Melk
Programma: 1 STANDAARD
Bruinen: MEDIUM
58
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