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RECETTES
Pain boulot
Degré I Degré II
Poids du pain,
env.
500 g 750 g
Lait 180 ml 275 ml
Margarine/Beurre 15 g 25 g
Sel 1/3 CT 1 CT
Sucre 1/3 CT 1 CT
Farine Type
1050
330 g 500 g
Levure sèche ½ sachet ¾ sachet
Programme: BASIS
Pain campagnard
Degré I Degré II
Poids du pain,
env.
510 g 770 g
Eau 230 ml 350 ml
Farine de blé
noir
110 g 170 g
Farine de blé
complet
110 g 170 g
Farine d’épéautre 110 g 170 g
Sirop de mélasse 2/3 CT 1 CT
Graines de
piment
1 pincée ¼ CT
Coriandre 1 pincée ¼ CT
Muscat râpé 1 pt. pincée 1 pincée
Sel 2/3 CT 1 CT
Levain sec 1/3 sach. ½ sachet
Levure sèche ½ sachet ¾ sachet
Programme: BASIS
Pain complet
Degré Degré II
Poids du pain,
env.
570 g 860 g
Eau 230 ml 350 ml
Margarine/Beurre 15 g 25 g
Sel 2/3 CT 1 CT
Sucre 2/3 CT 1 CT
Farine Type 1050 180 g 270 g
Farine de blé
complet
180 g 270 g
Levure sèche ½ sachet ¾ sachet
Programme: VOLLKORN
Pain blanc classique
Degré I Degré II
Poids du pain,
env.
500 g 750 g
Eau 230 ml 350 ml
Sel ¾ CT 1 CT
Sucre ¾ CT 1 CT
Semoule de blé
dur
100 g 150 g
Farine, Type 550 230 g 350 g
Levure sèche ½ sachet ¾ sachet
Programme: SCHNELL
Pain aux fines herbes
Degré I Degré II
Poids du pain,
env.
560 g 850 g
Eau 230 ml 350 ml
Farine de blé
Type 550
350 g 525 g
Farine de blé dur 50 g 75 g
Sucre 2/3 CT 1 CT
Sel 2/3 CT 1 CT
Fines herbes
hachées
1 CS 1 ½ CS
Gousses d’ail
hachées
1 2
Beurre 10 g 15 g
Levure sèche ½ sachet ¾ sachet
Programme: BASIS / SCHNELL
Pain au fromage frais
Degré I Degré II
Poids du pain, env. 530 g 800 g
Eau ou Lait 130 ml 200 ml
Margarine/Beurre 20 g 30 g
Oeufs 1 kleines 1
Sel 2/3 CT 1 CT
Sucre 2/3 CS 1 CS
Fromage frais 80 g 125 g
Farine Type 550 330 g 500 g
Levure sèche ½ sachet ¾ sachet
Programme: SCHNELL
47


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