Manual Silvercrest SBB 850 A1 (page 8 of 49) (German, Dutch, French, Italian)

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Weizenschrotbrot

350 ml Wasser

1 TL Salz

2 EL Butter

1,5 EL Honig

360 g Mehl Type 1050

180 g Weizenvollkornmehl

50 g Weizenschrot

3/4 Päckchen Trockenhefe

Vollkornbrot

350 ml Wasser

25 g Butter

1 TL Salz

1 TL Zucker

270 g Mehl Type 1050

270 g Weizenvollkornmehl

3/4 Päckchen Trockenhefe

Roggenbrot

300 ml Wasser

1,5 EL Butter

1,5 EL Essig

1 TL Salz

1,5 EL Zucker

180 g Roggenmehl Type 1150

360 g Mehl Type 1050

1 Päckchen Trockenhefe

Siebenkornbrot

300 ml Wasser

1,5 EL Butter

1 TL Salz

2,5 EL Zucker

240 g Mehl Typ 1050

240 g Weizenvollkornmehl

60 g 7 Korn-Flocken

3/4 Päckchen Trockenhefe

Schwarzbrot

400 ml warmes Wasser

160 g Weizenmehl Typ 550

200 g grobes Roggenvollkornschrot

180 g feines Roggenschrot

1 TL Salz

100 g Sonnenblumenkerne

100 ml dunkler Rübensirup

1 Päckchen Trockenhefe

1 Packung Trockensauerteig

Programm 4 Süß

Rosinenbrot

300 ml Wasser

2,5 EL Butter

1,5 EL Honig

1 TL Salz

540 g Weizenmehl Type 405

100 g Rosinen

3/4 Päckchen Trockenhefe

Rosinen-Nuss-Brot

300 ml Wasser

1,5 EL Butter

1 TL Salz

1 EL Zucker

540 g Mehl Typ 405

100 g Rosinen

3 EL geh. Walnüsse

3/4 Päckchen Trockenhefe

RH_56430_DE_1 13.08.2010 12:49 Uhr Seite 7

How do l produce a very smooth product. Is it by I creasing speed or reducing speed?
glayode777@gmail.com Submitted on 5-1-2021 at 19:18
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Silvercrest SBB 850 A1 Manual

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