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Severin bm 3989 Manual

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Ostebrød
Ingredienser:
750g 900g Ingredienser
1
1
/
2
1
1
/
2
tsk. Tørgær
270 325 g Hvedemel (type 550)
180 215 g Sigtet rugmel (type 1150)
1
1
/
2
2 tsk. Salt
1
/
2
1 tsk. Sukker
180 215 ml Vand
135 160 ml Kærnemælk
50 60 g Fintreven Emmentaler ost
Program: 1 STANDARD
Skorpe: MØRK
Osten tilsættes efter lydsignalet.
Hvedebrød
Ingredienser:
750g 900g Ingredienser
1 1
1
/
2
tsk. Tørgær
220 260 g Hvedemel (type 550)
230 280 g Hvedemel (type 1050)
1
1
/
2
2 tsk. Salt
1
/
2
1 tsk. Sukker
1 1 spsk. Surdej eller surdejskultur
210 250 ml Kærnemælk
120 145 ml Mælk
Program: 1 STANDARD
Skorpe: MEDIUM
Hvedebrød
Ingredienser:
750g 900g Ingredienser
1 1
1
/
2
tsk. Tørgær
270 325 g Hvedemel (type 1050)
180 215 g Groft hvedemel (type 405)
1
1
/
2
2 tsk. Salt
1
1
/
2
2 tsk. Honning eller sirup
1 2 tsk. Surdej eller surdejskultur
270 325 ml Vand
Program: 1 STANDARD
Skorpe: MØRK
Sødt brød
Ingredienser:
750g Ingredienser
1 tsk. Tørgær
500 g Hvedemel (type 550)
2 spsk. Sukker
2 spsk. Honning
1 tsk. Salt
185 ml Mælk
Program: 5 KAGER MED GÆR
Frugtbrød
Ingredienser:
750g 900g Ingredienser
1 1
1
/
2
tsk. Tørgær
230 280 g Hvedemel (type 550)
220 260 g Sigtet rugmel (type 1150)
1
1
/
2
2 tsk. Salt
1
/
2
1 tsk. Sukker
300 360 ml Grapefrugt juice
Program: 1 STANDARD
Skorpe: MØRK
Franskbrød
Ingredienser:
750g 900g Ingredienser
1 1
1
/
2
tsk. Tørgær
390 470 g Groft hvedemel (type 405)
2 2
1
/
2
spsk. Sukker
1
1
/
2
2 tsk. Salt
1
1
/
2
2 spsk. Smør
150 180 ml Mælk
120 145 ml Vand
Program: 2 HVIDT
BRØD/FRANSKBRØD
Skorpe: MEDIUM
104
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