Manual Unold 68615 Backmeiser (page 45 of 140) (English, German, Dutch, French, Spanish)

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Farmer bread

Step I Step II

Bread weight,

approx.

520 g 780 g

Water 200 ml 300 ml

Salt 2/3 tsp 1 tsp

Dried wheat

leaven (no

concentrate)

15 g 25 g

Flour type 1050 330 g 500 g

Sugar 2/3 tsp 1 tsp

Dry yeast ½ bag ¾ bag

Program: BASIS

Pure wholemeal bread

Step I Step II

Bread weight,

approx.

570 g 860 g

Water 230 ml 350 ml

Salt 2/3 tsp 1 tsp

Vegetable oil 2/3 tblsp 1 tblsp

Honey ½ tsp ¾ tsp

Beet syrup ½ tsp ¾ tsp

Wholemeal flour 330 g 500 g

Vital wheat

gluten

½ tblsp ¾ tblsp

Dry yeast ½ bag ¾ bag

Program: VOLLKORN

Leaven bread

Step I Step II

Bread weight,

approx.

740 g 1050 g

Dry leaven ½ bag ¾ bag

Water 350 ml 450 ml

Bread spice ½ tsp ¾ tsp

Salt 1 tsp 1 ½ tsp

Rye flour 250 g 340 g

Flour Typ 1050 250 g 340 g

Dry yeast 1 bag 1 ½ bag

Program: BASIS

Fig-walnut bread

Step I Step II

Bread weight,

approx.

600 g 900 g

Water 230 ml 350 ml

Wheat flour type

1050

170 g 260 g

Rye flour 260 g 400 g

Salt 2/3 tsp 1 tsp

Figs, finely

chopped

30 g 50 g

Walnuts,

choppedt

30 g 50 g

Honey 1 tsp 1 ½ tsp

Dry leaven ½ bag ¾ bag

Dry yeast ½ bag ¾ bag

Program: BASIS

EGG BREAD

Step I Step II

Bread weight,

approx.

480 g 730 g

Eggs 350 ml 470 ml

fill up with water

or milk to be

1 230 g

180 ml 2 180 g

275 ml 120 g 180 g

Margarine/butter 15 g 25 g

Salt 2/3 tsp 1 tsp

Sugar 2/3 tsp 1 tsp

Flour type 550 330 g 500 g

Yeast ½ bag ¾ bag

Program: BASIS

Bake immediately and do not conserve

Buttermilk bread

Step II

buttermilk 250 ml

vegetable oil 1 TBSP

eggs 2

wheat flour type

550

500 g

salt 1 ½ tsp

dry yeast 1 Pckg

Program: ULTRA-SCHNELL

This bread is good for toasting.

TIP: Buttermilk does not always have the same

consistency; therefore, you should check the dough

after about seven minutes of kneading and add a little

buttermilk or water, if necessary.

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Unold 68615 Backmeiser Manual

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