Manual Unold 68511 Backmeister (page 23 of 134) (English, German, Dutch, French, Spanish)

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Vollkornbrot

Doppelbackform Große Backform

Stufe I Stufe I Stufe II

Zutaten für ein Brotgewicht von 430 g 2 x 430 g 1110 g 1750 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

Zucker ½ TL 1 TL 1 ½ TL 2 TL

Mehl Type 1050 140 g 270 g 380 g 540 g

Weizenvollkornmehl 140 g 270 g 380 g 540 g

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

Programm: SCHNELL+VOLLKORN

Weizenkleiebrot

Doppelbackform Große Backform

Stufe I Stufe I Stufe II

Zutaten für ein Brotgewicht von 420 g 2 x 420 g 1350 g 1700 g

Wasser 220 ml 350 ml 570 ml 700 ml

Margarine/Butter 15 g 30 g 40 g 60 g

Salz ½ TL 1 TL 1 ½ TL 2 TL

Zucker ½ TL 1 TL 1 ½ TL 2 TL

Weizenkleie 50 g 75 g 100 g 150 g

Weizenkeime 30 g 50 g 70 g 100 g

Essig 1 TL 1 EL 1 ½ EL 2 EL

Weizenvollkornmehl 250 g 400 g 650 g 800 g

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

Programm: BASIS+VOLLKORN

Siebenkornbrot

*Ganze Körner bitte vorher eingeweichen. Das Einweichwasser zum

Backen verwenden.

Doppelbackform Große Backform

Stufe I Stufe I Stufe II

Zutaten für ein Brotgewicht von 400 g 2 x 400 g 1200 g 1600 g

Wasser 175 ml 350 ml 500 ml 700 ml

Margarine/Butter 15 g 25 g 30 g 50 g

Salz ½ TL 1 TL 1 ½ TL 2 TL

Zucker ½ TL 1 TL 1 ½ TL 2 TL

Essig 1 TL 1 EL 1 ½ EL 2 EL

Weizenvollkornmehl 190 g 375 g 550g 750 g

7-Korn-Flocken * 750 g 150 g 200 g 300 g

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

Programm: BASIS+VOLLKORNBROT

Bierbrot

TIPP:

Bei Verwendung der größten Mehlmenge (große Backform – Stufe II)

sollte man das Mehl am Rand des Behälters während der ersten 10

Min. des Knetens mit einem Teig-schaber in die Mitte des Behälters

geben, damit es gut untergearbeitet wird.

Doppelbackform Große Backform

Stufe I Stufe I Stufe II

Zutaten für ein Brotgewicht von 500 g 2 x 500 g 1080 g 1850 g

Wasser 100 ml 200 ml 225 ml 350 ml

Bier 100 ml 200 ml 225 ml 350 ml

Weizenvollkornmehl 115 g 230 g 280 g 460 g

Buchweizenmehl 90 g 180 g 180 g 360 g

Dinkelschrot 90 g 180 g 180 g 360 g

Salz ½ TL 1 TL 1 ½ TL 2 TL

Sesam 25 g 50 g 75 g 100 g

Farbmalz (Gerstenmalz) 2,5 g 5 g 10 g 15 g

Trockenhefe 1/3 Pckg. ¾ Pckg. 1 Pckg. 2 Pckg.

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

Programm: BASIS

Bayerisches Vollkornbrot

IPP: Anstelle des Kümmels können Sie auch je ½ TL (5 g) Koriander,

Fenchel oder Anis verwenden.

Doppelbackform Große Backform

Stufe I Stufe I Stufe II

Zutaten für ein Brotgewicht von 450 g 2 x 450 g 1180 g 1700 g

Wasser 150 ml 300 ml 360 ml 600 ml

Weizenvollkornmehl 200 g 400 g 570 g 800 g

Roggenvollkornmehl 65 g 125 g 150 g 250 g

Salz ½ TL 1 TL 1 ½ TL 2 TL

Kümmel 1 TL 1 EL 2 EL 3 EL

Kartoffel mittelgroß, gekocht und püriert 50 g 100 g 150 g 200 g

Trockensauerteig ¼ Pckg. ½ Pckg. ¾ Pckg. 1 Pckg.

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

Programm: BASIS+ VOLLKORN

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Unold 68511 Backmeister Manual

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