Manual Unold 68511 Backmeister (page 22 of 134) (English, German, Dutch, French, Spanish)

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VOLLKORNBROTE

100% Vollkornbrot

Doppelbackform Große Backform

Stufe I Stufe I Stufe II

Zutaten für ein Brotgewicht von 500 g 2 x 500 g 1140 g 1730 g

Wasser 175 ml 350 ml 500 ml 700 ml

Salz ½ TL 1 TL 1 ½ TL 1 EL

Honig ½ TL 1 TL 2 TL 1 EL

Weizenvollkornmehl 270 g 540 g 760 g 1080 g

Trockenhefe ½ Pckg. ¾ Pckg. 1 Pckg. 2 Pckg.

Programm: BASIS+VOLLKORN

Ahornvollkornbrot

Doppelbackform Große Backform

Stufe I Stufe I Stufe II

Zutaten für ein Brotgewicht von 450 g 2 x 450 g 1120 g 1770 g

Wasser 175 ml 350 ml 500 ml 700 ml

Margarine/Butter 15 g 25 g 35 g 50 g

Salz ½ TL 1 TL 1 ½ TL 2 TL

Ahornsirup 1 EL 1 ½ EL 2 EL 3 EL

Mehl Type 1050 270 g 540 g 760 g 1080 g

Trockenhefe ½ Pckg. ¾ Pckg. 1 Pckg. 2 Pckg.

Programm: BASIS

Dinkelbrot

TIPP:

Öffnen Sie vor dem letzten Aufgehen kurz den Deckel des

Gerätes, bestreichen Sie das Brot mit warmem Wasser,

bestreuen Sie es mit Dinkel- oder Hafer ocken, die Sie leicht

mit der Hand andrücken.

Doppelbackform Große Backform

Stufe I Stufe I Stufe II

Zutaten für ein Brotgewicht von 450 g 2 x 450 g 1350 g 1880 g

Buttermilch 200 ml 400 ml 500 ml 800 ml

Dinkelvollkornmehl 120 g 230 g 280 g 460 g

Roggenvollkornmehl 90 g 180 g 230 g 360 g

Dinkelschrot grob 90 g 180 g 180 g 360 g

Sonnenblumenkerne 40 g 75 g 100 g 150 g

Salz ½ TL 1 TL 1 ½ TL 2 TL

Zucker ½ TL 1 TL 1 ½ TL 2 TL

Trockensauerteig ½ Pckg. ¾ Pckg. 1 Pckg. 1 ½ Pckg.

Trockenhefe ½ Pckg. ¾ Pckg. 1 Pckg. 1 ½ Pckg.

Programm: BASIS+VOLLKORNBROT

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Unold 68511 Backmeister Manual

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