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Severin bm 3989 Manual

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Råg- och fullkornsbröd
Ingredienser:
750g 900g Ingredienser
1
1
/
2
2 tsk Torrjäst
225 270 g Fullkornsvetemjöl (typ 1050)
225 270 g Grovt rågmjöl
1 1
1
/
2
tsk Salt
1
/
2
1 tsk Socker
285 340 ml Vatten
2 3 msk Surdegspulver av surdeg
Program: 3 FULLKORNSBRÖD
Gräddning: MÖRK
Veteklibröd
Ingredienser:
750g 900g Ingredienser
1 1 tsk Torrjäst
340 405 g Vetemjöl (typ 550)
125 175 ml Vetekli
2 2 msk Socker
2 2 msk Mjölkpulver
1 2 tsk Salt
2 2 msk Margarin eller smör
225 270 ml Vatten
Program: 1 STANDARD
Gräddning: MEDIUM
Pizzadeg
Ingredienser:
Ingredienser
2 tsk Torrjäst
400 g Vetemjöl (typ 550)
2 tsk Salt
1 tsk Socker
3 msk Olivolja
230 ml Vatten
Program: 8 DEG
-
Tag degen ur brödformen när programmet
har avslutats.
-
Pensla en bakplåt med olivolja och kavla ut
degen på plåten.
-
Låt degen jäsa i rumstemperatur i ca 30
minuter.
-
Strö över pizzafyllning enligt smak och
grädda pizzan 15-25 minuter i en förvärmd
ugn i 200° C tills osten har smält och degen är
brun runt kanterna.
Vete- och rågbröd
Ingredienser:
750g 900g Ingredienser
1 1
1
/
2
tsk Torrjäst
225 270 g Vetemjöl (typ 550)
225 270 g Rågmjöl (typ 1150)
1
1
/
2
2 tsk Salt
1
/
2
1 tsk Socker
210 250 ml Vatten
110 135 ml Naturell yoghurt, 3.5% fett
1 2 tsk Surdegspulver av surdeg
Program: 1 STANDARD
Gräddning: MEDIUM
Havreklibröd
Ingredienser:
750g 900g Ingredienser
1 1 tsk Torrjäst
270 325 g Vetemjöl (typ 550)
80 100 g Havrekli
1 1
1
/
2
msk Socker
1
1
/
2
2 tsk Salt
1
1
/
2
2 msk Margarin eller smör
300 360 ml Mjölk
Program: 3 FULLKORNSBRÖD
Gräddning: MEDIUM
Färdiga brödmixprodukter
En mängd olika brödmixprodukter finns att
köpa i affärerna.
-
Blanda ihop högst 500 g av brödmixen
och den jästmängd som behövs i
brödformen. Beroende på storleken på
brödmixen kan eventuellt endast hälften
användas till en sats.
-
Tillsätt motsvarande mängd vätska.
Program: STANDARD, VITT
BRÖD/BAGUETTE eller
FULLKORNSBRÖD, beroende på vilken
sorts mjöl som används.
Sylt, marmelad
Basreceptet består av finhackade eller
mosade frukter och gelatinsocker.
119
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