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Unold 68511 Backmeister Manual

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Trockenhefe 1/3 Pckg. ¾ Pckg. 1 Pckg. 1 ½ Pckg.
PROGRAMM: BASIS ODER SCHNELL
Joghurtbrot
Doppelbackform Große Backform
Stufe I Stufe I Stufe II
Zutaten für ein Brotgewicht von 400 g 2 x 400 g 1150 g 1600 g
Wasser oder Milch 125 ml 250 ml 300 ml 500 ml
Joghurt 75 g 150 g 200 g 300 g
Salz ½ TL 1 TL 1 ½ TL 2 TL
Zucker ½ TL 1 TL 1 ½ TL 2 TL
Mehl Type 550 250 500 g 700 g 1000 g
Trockenhefe 1/3 Pckg. ¾ Pckg. 1 Pckg. 1 ½ Pckg.
Trockenhefe 1/3 Pckg. ¾ Pckg. 1 Pckg. 1 ½ Pckg.
Programm: BASIS
Zucchini Brot
TIPP: Besonders lecker schmeckt das Brot, wenn Sie es noch
heiß mit Olivenöl bestreichen
Doppelbackform Große Backform
Stufe I Stufe I Stufe II
Zutaten für ein Brotgewicht von 420 g 2 x 420 g 1250 g 1680 g
Wasser 25 ml 50 ml 75 ml 100 ml
Weizenmehl Type 550 250 g 500 g 750 g 1000 g
rohe Zucchini fein zerkleinert 150 g 300 g 450 g 600 g
Salz ½ TL 1 TL 1 ½ TL 2 TL
Zucker ½ TL 1 TL 1 ½ TL 2 TL
Trockenhefe 1/3 Pckg. ¾ Pckg. 1 Pckg. 1 ½ Pckg.
PROGRAMM: BASIS
Reisbrot
* Den Reis in reichlich Salzwasser weich kochen und abkühlen lassen.
Die Kochüssigkeit auffangen und wie angegeben verwenden.
Doppelbackform Große Backform
TIPP:
Anstelle von Reiskochwasser Milch ve r wen den. Dem Teig dann
Sie 2-3 EL Rosinen und 1 TL Zimt beifügen
Stufe I Stufe I
ein größeres Brot läßt sich nicht backen,
weil das Brot sonst klebrig ist.
Zutaten für ein Brotgewicht von 420 g 2 x 420 g 1100 g
Kochwasser vom Reis* (s.o.) 150 ml 300 ml 350 ml
Weizenmehl Type 405 2700 g 540 g 650 g
Rundkorn-Reis Rohgewicht* (s.o.) 25 g 50 g 75 g
Zucker 1 TL 2 TL 3 TL
Trockenhefe 1/3 Pckg. ¾ Pckg. 1 Pckg.
Trockenhefe 1/3 Pckg. ¾ Pckg. 1 Pckg.
Programm: HEFEKUCHEN
Frischkäsebrot
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 oder Milch 100 ml 200 ml 300 ml 450 ml
Margarine/Butter 15 g 30 g 40 g 60 g
Eier, verquirlt ½ 1 1 2
Salz ½ TL 1 TL 1 ½ TL 2 TL
Zucker 1 TL 1 EL 1 ½ EL 2 EL
körniger Frischkäse 60 g 125 g 200 g 250 g
Mehl Type 550 250 g 500 g 700 g 1000 g
Trockenhefe 1/3 Pckg. ¾ Pckg. 1 Pckg. 1 ½ Pckg.
Trockenhefe 1/3 Pckg. ¾ Pckg. 1 Pckg. 1 ½ Pckg.
PROGRAMM: SCHNELL
Hirsebrot
Doppelbackform Große Backform
Stufe I Stufe I Stufe II
Zutaten für ein Brotgewicht von 435 g 2 x 435 g 1180 g 1780 g
Wasser 175 ml 350 ml 500 ml 700 ml
Butter 15 g 25 g 30 g 50 g
Weizenvollkornmehl 260 g 525 g 550 g 1050 g
Essig 1 TL 1 EL 1 ½ EL 2 EL
Salz ½ TL 1 TL 1 ½ TL 2 TL
Zucker ½ TL 1 TL 1 ½ TL 2 TL
Hirseocken 75 g 150 g 200 g 300 g
Sesam 1 EL 1 ½ EL 2 EL 3 EL
Leinsamen 1 EL 1 ½ EL 2 EL 3 EL
Trockenhefe 1/3 Pckg. ¾ Pckg. 1 Pckg. 1 ½ Pckg.
Programm: BASIS
… 26 …


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