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Pain aux gruaux de blé
350 ml d'eau
1 CC de sel
2 CS de beurre
1,5 CS de miel
360 g de farine type 1050
180 g de farine de blé complet
50 g de gruaux de blé
3/4 sachet de levure sèche
Pain complet
350 ml d´eau
25 g de beurre
1 CC de sel
1 CC de sucre
270 g de farine type 1050
270 g de farine de blé complet
3/4 sachet de levure sèche
Pain de seigle
300 ml d'eau
1,5 CS de beurre
1,5 CS de vinaigre
1 CC de sel
1,5 CS de sucre
180 g de farine de blé type 1150
360 g de farine type 1050
1 sachet de levure sèche
Pain aux sept céréales
300 ml d'eau
1,5 CS de beurre
1 CC de sel
2,5 CS de sucre
240 g de farine type 1050
240 g de farine de blé complet
60 g de flocons 7 céréales
3/4 sachet de levure sèche
Pain noir
400 ml d'eau chaude
160 g de farine de blé type 550
200 g de gruaux de farine de seigle complet
180 g de gruaux de seigle fins
1 CC de sel
100 g de graines de tournesol
100 ml de sirop foncé de betterave
1 sachet de levure sèche
1 sachet de levain sec
Programme 4 Sucré
Pain aux raisins
300 ml d'eau
2,5 CS de beurre
1,5 CS de miel
1 CC de sel
540 g de farine de blé type 405
100 g de raisins
3/4 sachet de levure sèche
Pain aux raisins et aux noix
300 ml d'eau
1,5 CS de beurre
1 CC de sel
1 CS de sucre
540 g de farine type 405
100 g de raisins
3 CS de noix hachées
3/4 sachet de levure sèche
Pain au chocolat
400 ml de lait
100 g de fromage blanc maigre
1,5 CC de sel
1,5 CC de sucre
600 g de farine de blé complet
10 CS de chocolat
100 g de chocolat au lait haché
1 sachet de levure sèche
Utilisez du chocolat au lait ou du chocolat noir. Si
vous badigeonnez la pâte avec 1 CS de lait après
le pétrissage, la croûte sera plus foncée.
RH_64338_SBB850A1_FR1 25.02.2011 12:45 Uhr Seite 19
68


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