Manual Wasco 143-045 (page 14 of 35) (English, German, Danish, Polish, Swedish, Norwegian, Finnish)

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FETT:

Smør/olje gir smak og aroma og gir brødet en god konsistens.

SUKKER/HONNING:

Gir brødet sødme og medvirker til en sprø skorpe.

SALT:

Gir brødet smak.

KJERNER:

Gir brødet mer smak og høyere næringsverdi.

MERK:

Følg oppskriftenes mål. Det er spesielt mengdeforholdet mellom mel og

væske som er viktig å overholde.

BENYTT VEDLAGTE MÅLEBEGER OG MÅLESKJE:

1 kopp mel = 150 gram = 250 ml.

1 dl væske = 100 ml.

1 tsk tørrgjær = ca. 10 gram.

BRØD GRUNNOPPSKRIFT:

Denne oppskriften kan varieres etter ønske.

Maksimal mengde hvetemel: 3 kopper, hvetemel hever mest.

VÆSKE

(vann, melk og/eller surmelksprodukt.) ca. 275 ml

(husk at væsken skal være lunken,

ca. 27° – 37°, hvis det skal bakes straks)

SALT ca. 2 tsk.

SUKKER el. HONNING ca. 1 ss.

SMØR og/el. OLJE ca. 2 ss.

KJERNEBLANDING,

5-korns/solsikkekjerner/sesam, osv. ca. 1 1⁄2 kopp

MEL, øverst,

hvetemel/graham/siktet, rug, osv. 3 kopper

TØRRGJÆR, has i en liten

fordypning øverst i melet 2 1⁄2 ts.

BAKEPROGRAM: BASIC eller HELKORN

LUKSUS FRANSKBRØD

275 ml melk (lunken melk hvis det skal bakes straks).

1 ss smør

1 ss sukker

1 ts fint salt

3 kopper hvetemel

2 1⁄2 ts. tørrgjær

BAKEPROGRAM: FRENCH

ITALIENSK HVETEBRØD MED DURUMHVETE

275 ml vann

2 ts salt

1 ss olivenolje

1 kopp mel: halvt durum, halvt hvetemel

2 kopper hvetemel

2 1⁄2 ts. gjær

BAKEPROGRAM: FRENCH

URTEBRØD

Bruk oppskriften på italiensk brød.

Tilsett 3 ss friske krydderurter, og ev. 1 ss hakket oliven.

BAKEPROGRAM: FRANSK

SIKTEBRØD

275 ml melk

2 ts salt

2 ts sukker

3 kopper siktet mel

2 1⁄2 ts. tørrgjær

BAKEPROGRAM: BASIC eller HURTIG

SURDEIGSBRØD

Bruk oppskriften på siktebrød og tilsett en håndfull karve.

GRAHAMBRØD

275 ml vann

2 ts salt

1 ss honning, sirup eller sukker

1 ss smør eller olje

Ev. 1 kopp blandede kjerner

1 kopp graham-mel

2 kopper hvetemel

2 1⁄2 ts. tørrgjær

BAKEPROGRAM: BASIC eller HELKORN

HONNING-HELKORNSBRØD

280 ml vann

2 ts salt

1 ss honning

1 ss smør

1 1⁄2 kopp blandede kjerner

2 kopper hvetemel

1 kopp mel: halvt hvetemel, halvt grovt mel (graham eller helkorn)

2 1⁄2 ts. tørrgjær

BAKEPROGRAM: HELKORN

HAVREKLIBRØD

290 ml væske, halvt vann, halvt melk

2 ts salt

1 ss sirup eller honning

1 ss smør

1⁄2 kopp sesamfrø

1⁄2 kopp linfrø

1 kopp: halvt havregryn, halvt kli

2 kopper hvetemel

4 ts tørrgjær

BAKEPROGRAM: HELKORN

GULROT/SOLSIKKEBRØD

250 ml væske, halvt vann, halvt melk

2 ts salt

1 ss honning eller rørsukker

2 ss olje

1 kopp grovt revet gulrot

1 kopp solsikkekjerner

1 kopp mel, halvt hvetemel, halvt graham

2 kopper hvetemel

2 1⁄2 ts. gjær

BAKEPROGRAM: BASIC

HONNING BYGGHVETEBRØD

275 ml vann

2 ts salt

1 ss honning

1 ss smør

1 kopp mel, halvt hvetemel, halvt malt bygghvete.

2 kopper hvetemel

2 1⁄2 ts. gjær

BAKEPROGRAM: BASIC

SOYABRØD

275 ml vann

2 ts salt

1 ss honning

1 ss smør eller olje

1 kopp sojaflak

1 kopp mel: 1⁄2 graham, 1⁄2 hvete

2 kopper hvetemel

2 1⁄2 ts. tørrgjær

BAKEPROGRAM: BASIC eller HELKORN

GRESSKARBRØD

275 ml vann

2 ts salt

1 ss sirup, honning eller rørsukker

1 ss smør eller olje

1 kopp grønne, hele gresskarkjerner (ev. halvt solsikke)

1 kopp mel: 1⁄2 hvete, 1⁄2 graham

2 kopper hvetemel

2 1⁄2 ts. tørrgjær

BAKEPROGRAM: BASIC

RUGMELBRØD

275 ml væske (200 ml vann og 75–80 ml kjernemelk eller

200 ml vann og 75 ml maltøl)

2 ts salt

2 ss mørk sirup

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Wasco 143-045 Manual

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