Manual Unold 68415 (page 37 of 136) (English, German, Dutch, French, Spanish)

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use the FAST program for sweet breads, or the HEFEKUCHEN

program; thus the bread will be lighter. Do not use more than the

quantities of step I in this program.

6. Baking results

The baking results are in particular dependant upon the local

situation (soft water, high humidity, great heights state of the

ingredients, etc.). For this reason, the figures in the recipes are

only clues and have to be adapted accordingly If one or other

recipe is not successful, do not give up, moreover try to find out

the cause and try again, for example with alternative quantity

proportions. Before you bake a bread overnight with the timer

delay, we recommend that you make a trial bread so that, in

certain circumstances, the recipe can be altered.

BREAD RECIPES

Classical Whitebread

Step I Step II

Bread weight,

approx.

500 g 750 g

Water 230 ml 350 ml

Salt ¾ tsp 1 tsp

Sugar ¾ tsp 1 tsp

Semolina 100 g 150 g

Flour, type 550 230 g 350 g

Dry yeast ½ bag ¾ bag

Program: SCHNELL (Fast)

If the water is replaced by milk, you will get an toast bread.

Country bread

Step I Step II

Bread weight,

approx.

500 g 750 g

Milk 180 ml 275 ml

Margarine/butter 15 g 25 g

Salt 1/3 tsp 1 tsp

Sugar 1/3 tsp 1 tsp

Flour type 1050 330 g 500 g

Dry yeast ½ bag ¾ bag

Program: BASIS or WEISSBROT

Sultana bread

Step I Step II

Bread weight,

approx.

560 g 850 g

Water 180 ml 275 ml

Margarine/butter 20 g 30 g

Salt 1/3 tsp ½ tsp

Honey 2/3 tblsp 1 tblsp

Flour type 405 330 g 500 g

Cinnamon ½ tsp ¾ tsp

Dry yeast ½ bag ¾ bag

Sultanas (or

dried fruits)

50 g 75 g

Program: SCHNELL (Fast) or HEFEKUCHEN (Sweet)

Wholemeal bread

Step Step II

Bread weight,

approx.

570 g 860 g

Water 230 ml 350 ml

Margarine/butter 15 g 25 g

Salt 2/3 tsp 1 tsp

Sugar 1/3 tsp 1 tsp

Flour type 1050 180 g 270 g

Wholemeal flour 180 g 270 g

Dry yeast ½ bag ¾ bag

Program: SCHNELL / VOLLKORN

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Unold 68415 Manual

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