Manual Wasco 143-045 (page 9 of 35) (English, German, Danish, Polish, Swedish, Norwegian, Finnish)

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VÆSKE:

Kan være vand, mælk eller surmælksprodukt. Mælk forøger brødets smag

og giver en sprød skorpe. Anvendes kun mælk bliver brødet lidt mindre.

GÆR:

Gær får brødet til at hæve. Gær arbejder bedst ved ca. 37°. Gæret

begynder at arbejde når det kommer i forbindelse med væske. Brug tørgær

til maskinen.

FEDTSTOF:

Smør/Olie giver smag og aroma og giver brødet en god konsistens.

SUKKER/HONNING:

Giver sødme til brødet og medvirker til en sprød skorpe.

SALT:

Giver brødet smag.

KERNER:

Forøger brødets smag og næringsværdi.

NOTE:

Følg opskrifternes mål. Det er især mængdeforholdet mellem mel og

væske, som er vigtig at overholde.

BENYT VEDLAGTE MÅLEBÆGER OG MÅLESKE:

1 kop mel = 150 gram = 250 ml.

1 dl væske = 100 ml.

1 tsk tørgær = ca. 10 gram.

BRØD

GRUNDOPSKRIFT:

Denne opskrift kan varieres efter ønske.

Maksimal mængde af hvedemel: 3 kopper, hvedemel hæver mest.

VÆSKE ca. 275 ml

(vand, mælk, og/eller surmælksprodukt.)

(husk væsken skal være lunken omkring

27° – 37°, hvis der bages straks)

SALT ca. 2 tsk.

SUKKER el. HONNING ca. 1 spsk.

SMØR og/el. OLIE ca. 2 spsk.

KERNEBLANDING, ca. 1 1/2 kop

5–korns/solsikkekerner/sesam etc.

MEL, 3 kopper

øverst, hvedemel/graham/sigte, rug etc.

TØRGÆR, 2 1/2 tsk.

anbringes i en lille fordybning øverst i melet

BAGEPROGRAM:

BASIC eller WHOLE WEAT

LUKSUS FRANSKBRØD

275 ml mælk (lun mælk hvis der bages straks).

1 spsk smør

1 spsk sukker

1 tsk fint salt

3 kopper hvedemel

2 1/2 tsk tørgær

BAGEPROGRAM: FRENCH

ITALIENSK HVEDEBRØD MED DURUM MEL

275 ml vand

2 tsk salt

1 spsk olivenolie

1 kop mel: halvt Durum halvt hvedemel

2 kopper hvedemel

2 1/2 tsk gær

BAGEPROGRAM: FRENCH

URTEBRØD

Benyt opskriften på Italiensk brød.

Tilsæt 3 spsk friske krydderurter, og evt. 1 spsk hakkede oliven.

BAGEPROGRAM: FRENCH

SIGTEBRØD

275 ml mælk

2 tsk salt

2 tsk sukker

3 kopper sigtemel

2 1/2 tsk tørgær

BAGEPROGRAM: BASIC eller QUICK

SURBRØD

Benyt sigtebrøds opskriften og tilsæt en håndfuld kommen.

GRAHAMSBRØD

275 ml vand

2 tsk salt

1 spsk honning, sirup eller sukker

1 spsk smør eller olie

Eventuelt 1 kop blandede kerner

1 kop grahamsmel

2 kopper hvedemel

2 1/2 tsk tørgær

BAGEPROGRAM: BASIC eller WHOLE WEAT

HONNING FULDKORNSBRØD

280 ml vand

2 tsk salt

1 spsk honning

1 spsk smør

1 1/2 kop blandede kerner

2 kopper hvedemel

1 kop mel: halvt hvede, halvt groft mel (graham eller fuldkorn )

2 1/2 tsk tørgær

BAGEPROGRAM: WHOLE WEAT

HAVRE KLIDBRØD

290 ml væske, halvt vand, halvt mælk

2 tsk salt

1 spsk sirup eller honning

1 spsk smør

1/2 kop sesamfrø

1/2 kop hørfrø

1 kop: halvt havregryn, halvt klid

2 kopper hvedemel

4 tsk tørgær

BAGEPROGRAM: WHOLE WEAT

GULEROD/SOLSIKKE BRØD

250 ml væske, halvt vand, halvt mælk

2 tsk salt

1 spsk honning eller rørsukker

2 spsk olie

1 kop groft revet gulerod

1 kop solsikkekerner

1 kop mel, halvt hvedemel, halvt graham

2 kopper hvedemel

2 1/2 tsk gær

BAGEPROGRAM: BASIC

HONNING BOGHVEDEBRØD

275 ml vand

2 tsk. salt

1 spsk honning

1 spsk smør

1 kop mel, halvt hvedemel, halvt knækket boghvede.

2 kopper hvedemel

2 1/2 tsk gær

BAGEPROGRAM: BASIC

SOJA BRØD

275 ml vand

2 tsk salt

1 spsk honning

1 spsk smør eller olie

1 kop sojaflager

1 kop mel: 1/2 graham, 1/2 hvede

2 kopper hvedemel

2 1/2 tsk tørgær

BAGEPROGRAM: BASIC eller WHOLE WEAT

GRÆSKAR BRØD

275 ml vand

2 tsk salt

1 spsk sirup, honning eller rørsukker

1 spsk smør eller olie

1 kop grønne, hele græskar kerner (evt. halvt solsikke)

1 kop mel: 1/2 hvede, 1/2 graham

2 kopper hvedemel

2 1/2 tsk tørgær

BAGEPROGRAM: BASIC

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Wasco 143-045 Manual

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