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26
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P
P
A
A
I
I
N
N
A
A
L
L
’A
A
V
V
O
O
I
I
N
N
E
E
Degré I Degré II
Poids du pain, env. 530 g 800 g
Eau 230 ml 350 ml
Margarine/Beurre 15 g 25 g
Sel 2/3 CT 1 CT
Sucre brun 2/3 CT 1 CT
Flocons doux d’avoine 100 g 150 g
Farine Type 1050 250 375 g
Levure sèche ½ sachet ¾ sachet
Programme: BASIS
P
P
A
A
I
I
N
N
S
S
U
U
C
C
R
R
É
É
Degré I Degré II
Poids du pain, env. 500 g 750 g
Lait frais 180 ml 275 ml
Margarine/Beurre 15 g 25 g
Oeufs 1 2
Sel 2/3 CT 1 CT
Miel 1 CS 2 CS
Farine Type 550 330 g 500 g
Levure sèche ½ sachet ¾ sachet
Programme: SCHNELL
HEFEKUCHEN
Remarque:
Dans le programme HEFEKUCHEN, le pain sera plus
léger, donc nous recommandons de prendre les petites
quantités, sinon le volume sera trop grand.
P
P
A
A
I
I
N
N
A
A
U
U
X
X
P
P
O
O
M
M
M
M
E
E
S
S
D
D
E
E
T
T
E
E
R
R
R
R
E
E
Degré Degré II
Poids du pain, env. 660 g 1000 g
Eau ou Lait 200 ml 300 ml
Margarine ou Beurre 15 g 25 g
Oeufs 1 kleines 1
Pommes de terre bouillis
et purées
100 g 150 g
Sel 2/3 CT 1 CT
Sucre 2/3 CT 1 CT
Farine Type 1050 420 g 630 g
Levure sec 2/3 sach. 1 sachet
Programme: SCHNELL
P
P
A
A
I
I
N
N
A
A
U
U
X
X
O
O
I
I
G
G
N
N
O
O
N
N
S
S
Degré I Degré II
Poids du pain, env. 570 g 860 g
Eau 230 ml 350 ml
Sel 2/3 CT 1 CT
Sucre 2/3 CT 1 CT
Oignons grillés 30 g 50 g
Farine 1050 360 g 540 g
Levure sèche ½ sachet ¾ sachet
Programme: VOLLKORN
P
P
A
A
I
I
N
N
A
A
U
U
P
P
A
A
V
V
O
O
T
T
Degré I Degré I
Poids du pain, env.
560 g 850 g
Eau 250 ml 375 ml
Farine de blé Type 550 330 g 500 g
Semoule de maïs 50 g 75 g
Sucre 2/3 CT 1 CT
Sel 2/3 CT 1 CT
Graines de pavot complet
ou écrasés
30 g 50 g
Beurre 10 g 15 g
Noix de muscat râpé 1 pt.
pincée
1 pincée
Parmesan râpé 2/3 CS 1 CS
Levure sèche ½ sachet ¾ sachet
Programme: BASIS
Remarque:
Dans le programme HEFEKUCHEN, le pain sera plus
léger, donc nous recommandons de prendre les petites
quantités, sinon le volume sera trop grand.
TUYAU:
Avant la dernière levée ouvrez le couvercle, nappez la
pâte de quelques gouttes d’eau et saupoudrez-la de
graines de pavot.
P
P
A
A
I
I
N
N
D
D
E
E
C
C
A
A
M
M
P
P
A
A
G
G
N
N
E
E
Degré I Degré II
Poids du pain, env. 520 g 780 g
Eau 200 ml 300 ml
Sel 2/3 CT 1 CT
Levain de blé, sec * 15 g 25 g
Farine Type 1050 330 g 500 g
Sucre 2/3 CT 1 CT
Levure sèche ½ sachet ¾ sachet
Programme: BASIS
Remarque:
Levain de blé améliore la texture de la pâte, tient le
pain frais et améliore le gout. Il est plus doux que le
levain de seigle.
P
P
A
A
I
I
N
N
D
D
E
E
L
L
E
E
V
V
A
A
I
I
N
N
Degré I Degré II
Poids du pain, env. 740 g 1050 g
Levain sec ½ sachet ¾ sachet
Eau 350 ml 450 ml
Epices de pain ½ CT ¾ CT
Sel 1 CT 1 ½ CT
Farine de blé noir 250 g 340 g
Farine Type 1050 250 g 340 g
Levure sèche 1 sachet 1 ½
sachet
Programme: BASIS
90
26


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