Manual Unold 68511 Backmeister (page 49 of 134) (English, German, Dutch, French, Spanish)

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Wholemeal bread

Pure wholemeal bread

Double mould Large mould

Size I Size I Size II

Ingredients for a bread weight of 430 g 2 x 430 g 1150 g 1750 g

Water 175 ml 350 ml 550 ml 700 ml

Salt ½ tsp 1 tsp 1 ½ tsp 2 tsp

Vegetable oil 1 tsp 1 tblsp 1 ½ tblsp 2 tblsp

Honey ½ tsp ¾ tsp 1 tsp 1 ½ tsp

Beet syrup ½ tsp ¾ tsp 1 tsp 1 ½ tsp

Wholemeal our 250 g 500 g 760 g 1000 g

Wheat gluten ½ tsp ¾ tblsp 1 tblsp 2 tblsp

Dry yeast ½ sachet ¾ sachet 1 sachet 1 ½ sachet

Program: BASIS+VOLLKORN (wholemeal) bread

100% wholemeal bread

Double mould Large mould

Ingredients for a bread weight of 500 g 2 x 500 g 1140 g 1730 g

Water 175 ml 350 ml 500 ml 700 ml

Salt ½ tsp 1 tsp 1 ½ tsp 1 tblsp

Honey ½ tsp 1 tsp 2 tsp 1 tblsp

Wholemeal our 270 g 540 g 760 g 1080 g

Dry yeast ½ sachet ¾ sachet 1 sachet 2 sachet

Program: BASIS+VOLLKORN (wholemeal) bread

Spelt bread

TIP: Before the last leavening open the machine, brush the

dough with warm water and sprinkle some spelt or oatmeal

akes over the dough

Double mould Large mould

Size I Size I Size II

Ingredients for a bread weight of 450 g 2 x 450 g 1350 g 1880 g

Butter milk 200 ml 400 ml 500 ml 800 ml

Spelt wholemeal our 120 g 230 g 280 g 460 g

Rye wholemeal four 90 g 180 g 230 g 360 g

Spelt wholemeal, rough 90 g 180 g 180 g 360 g

Sunower seeds 40 g 75 g 100 g 150 g

Salt ½ tsp 1 tsp 1 ½ tsp 2 tsp

Sugar ½ tsp 1 tsp 1 ½ tsp 2 tsp

Dry leaven ½ sachet ¾ sachet 1 sachet 1 ½ sachet

Dry yeast ½ sachet 1½ sachet 1 sachet 1½ sachet

Program: BASIS+VOLLKORN (wholemeal) bread

Wheat bran bread

Double mould Large mould

Ingredients for a bread weight of 420 g 2 x 420 g 1350 g 1700 g

Water 220 ml 350 ml 570 ml 700 ml

Margarine/butter 15 g 30 g 40 g 60 g

Salt ½ tsp 1 tsp 1 ½ tsp 2 tsp

Sugar ½ tsp 1 tsp 1 ½ tsp 2 tsp

Wheat bran 50 g 75 g 100 g 150 g

Wheat germs 30 g 50 g 70 g 100 g

Vinegar 1 tsp 1 tblsp 1 ½ tblsp 2 tblsp

Wholemeal our 250 g 400 g 650 g 800 g

Dry yeast ½ sachet ¾ sachet 1 sachet 1 ½ sachet

Program: BASIS+VOLLKORN (wholemeal)

Dark bread

TIP: When using the larger quantity (Large mould/Size II)

remove the our from the sides of the container after the rst 10

minutes by means of a rubber scraper.

Double mould Large mould

Size I Size II Size I Size II

Ingredients for a bread weight of 460 g 2 x 460 g 1080 g 1850 g

Water 200 ml 400 ml 450 ml 800 ml

Rye wholemeal coarse 90 g 180 g 180 g 360 g

Rye wholemeal our 90 g 180 g 180 g 360 g

Wholemeal our 120 g 230 g 280 g 460 g

Malt (from roasted barley malt – for a dark crust) 5 g 10 g 15 g 20 g

Salt ½ tsp 1 tsp 1 ½ tsp 2 tsp

Sunower seeds 40 g 75 g 100 g 150 g

Dark beet syrup ½ tsp ¾ tblsp 1tblsp 1 ½ tblsp

Dry yeast ½ sachet ¾ sachet 1 sachet 2 sachet

Dry leaven ½ sachet 1 sachet 1 sachet 1½ sachet

Program: BASIS+VOLLKORN (wholemeal)

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Unold 68511 Backmeister Manual

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