Manual Unold 68615 Backmeiser (page 44 of 140) (English, German, Dutch, French, Spanish)

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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

Baking powder bread

Buttermilk 250 ml

Vegetable oil 1 TBSP

Egg 1

Wheat flour type

550

300 g

Hard wheat

semolina

200 g

Baking powder 1 ½ Pckg

Salt 1 ½ tsp

Program: BACKPULVER

TIP: This bread is especially flavorful when prepared with 2

tsp of coriander seeds.

Breads made with baking powder are more compact than yeast

breads, since baking powder does not make the dough rise as

high. Baking powder breads should be eaten fresh; they can

also be frozen in portions.

100 % wholemeal bread

Step I Step II

Bread weight, approx. 560 g 850 g

Water 230 ml 350 ml

Salt 2/3 tsp 1 tsp

Honey 1/3 tsp 1 tsp

Wholemeal flour 360 g 540 g

Dry yeast ½ bag ¾ bag

Program: VOLLKORN

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Unold 68615 Backmeiser Manual

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