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Pain au maïs
350 ml d'eau
1 CS de beurre
540 g de farine type 550
3 CS de semoule de maïs
1/2 pomme hachée avec la peau
3/4 sachet de levure sèche
Programme 2 Léger
Pain blanc "classique"
320 ml d'eau /de lait
2 CS de beurre
1,5 CC de sel
2 CS de sucre
600 g de farine de blé type 550
1 sachet de levure sèche
Pain blanc clair
320 ml d'eau
20 g de beurre
1,5 CC de sel
1,5 CC de sucre
600 g de farine de blé type 405
1 sachet de levure sèche
1 oeuf
Pain au miel
320 ml d'eau
1,5 CC de sel
2,5 CC d'huile d'olive
1,5 CS de miel
600 g de farine type 550
1 sachet de levure sèche
Pain aux graines de pavot
300 ml d'eau
540 g de farine type 550
1 CC de sucre
1 CC de sel
75 g de graines de pavot moulues
1 CS de beurre
1 prisée de noix de muscat
3/4 sachet de levure sèche
1 CS de parmesan râpé
Pain au poivron
310 ml d'eau
1,5 CC de sel
1,5 CC d'huile
1,5 CC de poudre de poivron
530 g de farine type 812
1 sachet de levure sèche
130 g de poivrons rouges, finement coupés
en cubes
Programme 3 Pain complet
Pain complet à la farine de seigle
75 g de levain
325 ml d'eau chaude
2 CS de miel de sapin
350 g de farine de seigle complet
150 g de farine de blé complet
1 CS de farine de graines de caroube
1/2 CS de sel
1 sachet de levure sèche
Pain à l'épautre
350 ml de petit-lait
360 g de farine d'épautre complet
90 g de farine de seigle complet
90 g de gruau d'épautre
50 g de graines de tournesol
1 CC de sel
1/2 CC de sucre
75 ml de préparation au levain
3/4 sachet de levure sèche
19


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