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P
P
A
A
I
I
N
N
C
C
A
A
M
M
P
P
A
A
G
G
N
N
A
A
R
R
D
D
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
TUYAU:
Ajoutez les épices complet ou écrasés. Avant la
dernière levure ouvrez la machine et nappez la pâte de
l’eau et de flocons.
P
P
A
A
I
I
N
N
A
A
U
U
B
B
L
L
E
E
M
M
O
O
U
U
L
L
U
U
Degré I Degré II
Poids du pain, env. 600 g 900 g
Eau 230 ml 350 ml
Sel 2/3 CT 1 CT
Beurre/Margarine 15 g 25 g
Miel 2/3 CT 1 CT
Vinaigre ½ CS ¾ CS
Farine de blé complet 330 g 500 g
Blé moulu grossièrement 50 g 75 g
Levure sèche 2/3
sachet
1 sachet
Programme: BASIS / VOLLKORN
P
P
A
A
I
I
N
N
C
C
O
O
M
M
P
P
L
L
E
E
T
T
1
1
0
0
0
0
%
%
P
P
A
A
I
I
N
N
C
C
O
O
M
M
P
P
L
L
E
E
T
T
Degré I Degré II
Poids du pain, env. 560 g 850 g
Eau 230 ml 350 ml
Sel 2/3 CT 1 CT
Miel 2/3 CT 1 CT
Farine de blé complet 360 g 540 g
Levure sèche ½ sachet ¾ sachet
Programme: BASIS / VOLLKORN
P
P
A
A
I
I
N
N
A
A
L
L
’E
E
P
P
E
E
A
A
U
U
T
T
R
R
E
E
Degré I Degré II
Poids du pain, env. 620 g 940 g
Babeurre 260 ml 400 ml
Farine compl. d’épeautre 150 g 230 g
Farine de seigle, compl. 120 g 180 g
Epeautre moulu gross. 120 g 180 g
Graines de tournesol 50 g 75 g
Sel 2/3 CT 1 CT
Sucre 2/3 CT 1 CT
Levain sec ½ sachet ¾ sachet
Levuer sec ½ sachet ¾ sachet
Programme: BASIS / VOLLKORN
TUYAU:
Ajoutez les épices complet ou écrasés. Avant la
dernière levure ouvrez la machine et nappez la pâte de
l’eau et de flocons d’avoine ou d’épeautre.
P
P
A
A
I
I
N
N
A
A
U
U
S
S
O
O
N
N
D
D
E
E
B
B
L
L
E
E
Degré I Degré II
Poids du pain, env. 560 g 850 g
Eau 230 ml 350 ml
Margarine/Beurre 20 g 30 g
Sel 2/3 CT 1 CT
Sucre 2/3 CT 1 CT
Son de blé 50 g 75 g
Germes de blé 30 g 50 g
Vinaigre 2/3 CS 1 CS
Farine de blé complet 260 g 400 g
Levure sèche ½ sachet ¾ sachet
Programme: BASIS / VOLLKORN
P
P
A
A
I
I
N
N
C
C
O
O
M
M
P
P
L
L
E
E
T
T
À
À
L
L
É
É
R
R
A
A
B
B
L
L
E
E
Degré I Degré II
Poids du pain, env. 580 g 870 g
Eau 230 ml 350 ml
Margarine/Beurre 15 g 25 g
Sel 2/3 CT 1 CT
Sirop d’érable 1 CS 1 ½ CS
Farine Type 1050 360 g 540 g
Levure sèche ½ sachet ¾ sachet
Programme: BASIS
P
P
A
A
I
I
N
N
A
A
U
U
X
X
S
S
E
E
P
P
T
T
G
G
R
R
A
A
I
I
N
N
E
E
S
S
Degré I Degré II
Poids du pain, env. 530 g 800 g
Eau 230 g 350 ml
Margarine/Beurre 15 g 25 g
Sel 2/3 CT 1 CT
Sucre 2/3 CT 1 CT
Vinaigre 2/3 CS 1 CS
Farine de blé complet 250 g 375 g
Flocons de 7 graines 100 g 150 g
Levure sèche ½ sachet ¾ sachet
Programme: BASIS / VOLLKORN
Remarque:
Si vous prenez des graines complétes, faites les
tremper et utilisez le liquide pour le pain.
91
27


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