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Pain de Seigle multi céréales
300 g. de farine blanche
180 g. de farine de seigle
300 ml d'eau
1 c. à soupe de sucre
1 c. à soupe de beurre
1 c. à café de sel
1 sachet de levure sèche (ou 20 g. fraîche)
4 c. à soupe de flocons multi céréales
Ajoutez les ingrédients dans le bol en respectant l'ordre
établi par le fabricant et sélectionnez un mode "normal"
ou "foncé"
Pain aux raisins secs
1 ½ c. à thé de levure sèche
2 tasses + 2 c. à soupe de farine
1 c. à thé de sel
1 ½ c. à thé de cannelle
1 c. à soupe de lait en poudre
1 c. à soupe de beurre
1 tasse d'eau tiède
½ tasse de raisins secs
Laissez tremper les raisins un petit moment dans de l'eau
chaude
Sélectionnez le mode rapide
Egouttez soigneusement les raisins et versez-les vers la fin du
pétrissage (bip machine)
Vérifiez la consistance de la pâte et rajoutez de l'eau ou de la
farine par cuillerée si besoin.
Pain à l’avoine
1 1/2 tasse de farine
1 1/2 tasse de farine d'avoine
1 sachet de levure
1 c. à thé de sucre
1 c. à soupe de beurre
1/2 c. à thé de sel
1 1/4 tasse d'eau tiède
Mesurez les ingrédients et versez-les dans le bol dans l'ordre donné par
le fabricant.
Sélectionnez le mode approprié (clair ou foncé)
Vérifiez la consistance de la pâte et rajoutez, si besoin, de l'eau ou de la
farine par cuillerées.
Plus de recette sur : www.supportplus.fr
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