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L
L
E
E
S
S
S
S
P
P
E
E
C
C
I
I
A
A
L
L
I
I
T
T
E
E
S
S
P
P
A
A
I
I
N
N
A
A
U
U
M
M
I
I
E
E
L
L
Degré I Degré II
Poids du pain, env. 510 g 770 g
Eau 215 ml 325 ml
Sel 2/3 CT 1 CT
Huile d’olives 2/3 CS 1 CS
Miel 1/3 CS ½ CS
Farine Type 405 300 g 450 g
Farine de blé dur 50 g 75 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
O
O
E
E
U
U
F
F
S
S
Degré I Degré II
Poids du pain, env. 480 g 730 g
oeufs
rempli avec de l’eau ou
du lait à
1
180 ml
2
275 ml
Margarine/Beurre 15 g 25 g
Sel 2/3 CT 1 CT
Sucre 2/3 CT 1 CT
Farine Type 550 330 g 500 g
Levure ½ sachet ¾ sachet
Programme: BASIS
TUYAU:
Cuire immédiatement!
P
P
A
A
I
I
N
N
A
A
U
U
Y
Y
A
A
O
O
U
U
R
R
T
T
Degré I Degré II
Poids du pain env. 530 g 800 g
Eau ou Lait 165 ml 250 ml
Yaourt 100 g 150 g
Sel 2/3 CT 1 CT
Sucre 2/3 CT 1 CT
Farine Type 550 330 g 500 g
Levure sèche 2/3 sach. 1 sachet
Programme: BASIS
P
P
A
A
I
I
N
N
A
A
U
U
X
X
T
T
O
O
U
U
R
R
N
N
E
E
S
S
O
O
L
L
.
Degré I Degré II
Poids du pain, env. 580 g 870 g
Eau 250 ml 375 ml
Beurre 20 g 30 g
Farine Type 550 350 g 525 g
Sel 2/3 CT 1 CT
Sucre 2/3 CT 1 CT
Grains de tournesol 20 g 35 g
Levure sèche ½ sachet ¾ sachet
Programme: BASIS
TUYAU:
Ajoutez les grains pendant le 2ème pétrissage
P
P
A
A
I
I
N
N
A
A
U
U
X
X
R
R
A
A
I
I
S
S
I
I
N
N
S
S
A
A
U
U
R
R
H
H
U
U
M
M
E
E
T
T
A
A
U
U
X
X
N
N
O
O
I
I
X
X
Degré I Degré II
Poids du pain, env. 600 g 900 g
Lait ou eau 185 ml 280 ml
Rhum 40% 2/3 CS 1 CS
Beurre 20 g 30 g
Farine de blé complet 330 g 500 g
Miel de 1 CS 2 CS
Sel 2/3 CT 1 CT
Noix * 25 g 40 g
Raisins en rhum 30 g 50 g
Levure sèche ½ sachet ¾ sachet
Programme: SCHNELL
HEFEKUCHEN
TUYAU:
Ajoutez les noix et les raisin pendant le 2ème
pétrissage
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
M
M
U
U
E
E
S
S
L
L
I
I
Degré I Degré II
Poids du pain, env. 500 g 750 g
Lait 165 ml 250 ml
Farine de blé Type 405 280 g 425 g
Sucre 1 CS 1 ½ CS
Sel 2/3 CT 1 CT
prunes sèches hachées 10 g 15 g
abricots sèches hachées 10 g 15 g
Muesli 30 g 50 g
Flocons de coco ½ CS ¾ CS
Beurre 15 g 25 g
Levure sèche ½ sach. 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
L
L
’A
A
M
M
A
A
R
R
E
E
T
T
T
T
O
O
Degré I Degré II
Poids du pain, env. 560 g 850 g
Lait ou Eau 130 ml 200 ml
Amaretto 50 ml 75 ml
Farine de blé Type 405 330 g 500 g
Sucre 2/3 CS 1 CS
Sel ½ CT ½ CT
Beurre 20 g 30 g
Amandes feulletées 50 g 75 g
Levure sèche ½ sachet ¾ sachet
Programme: SCHNELL /
HEFEKUCHEN
93
29


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