Manual Unold 68511 Backmeister (page 51 of 134) (English, German, Dutch, French, Spanish)

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Rice bread

* Cook the rice in salt water and let it cool down. Keep the

cooking water to prepare the dough.

TIP: You can use milk instead of the rice water. Add 2-3 tblsp

sultanas and 1 tsp cinnamon.

Double mould Large mould

Size I Size I

Larger quantities are not recommended,

the bread would remain wet.

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

Cooking water from rice * 150 ml 300 ml

Wheat our type 405 270 g 540 g

Soft rice rough weight* 25 g 50g

Sugar 1 tsp 2 tsp

Dry yeast 1/3 sachet ¾ sachet

Program: HEFEKUCHEN (Yeast cake)

Wedding bread (bread and salt)

TIP: When the display shows 1:30, push a new earthen pot of

5 cm Ø into the middle. After the bread has cooled, you may ll

salt into the pot. An original gift for a wedding.

Double mould Large mould

Size I Size I Size II

Ingredients for a bread weight of 450 g 2 x 450 g 1230 g 1830 g

Butter milk 125 ml 250 ml 330 ml 500 ml

Water 75 ml 150 ml 200 ml 300 ml

Rye our 90 g 175 g 240 g 350 g

Rye wholemeal type 1700 90 g 175 g 240 g 350 g

Wheat our type 550 110 g 225 g 300 g 450 g

Sugar ½ tsp 1 tsp 1 ½ tsp 2 tsp

Salt ½ tsp 1 tsp 1 ½ tsp 2 tsp

Dry leaven 1/3 sachet ¾ sachet 1 sachet 1 ½ sachet

Dry yeast ½ sachet 1 sachet 1 sachet 1½ sachet

Program: BASIS

Egg bread

TIP:

Bake immediately and do not conserve.

Double mould Large mould

Size I Size I Size II

Ingredients for a bread weight of 370 g 2 x 370 g 1050 g 1500 g

Eggs, ll up with water or milk to 1, 140 ml 2, 275 ml 4, 400 ml 5, 550 ml

Margarine/butter 12,5 g 25 g 35 g 50 g

Salt ½ tsp 1 tsp 1 ½ tsp 2 tsp

Sugar ½ tsp 1 tsp 1 ½ tsp 2 tsp

Flour type 550 250 g 500 g 700 g 1000 g

Dry yeast 1/3 sachet ¾ sachet 1 sachet 1½ sachet

Program: BASIS

Cottage cheese bread

Double mould Large mould

Ingredients for a bread weight of 400 g 2 x 400 g 1200 g 1600 g

Water or milk 100 ml 200 ml 300 ml 450 ml

Margarine/butter 15 g 30 g 40 g 60 g

Eggs, complete 1/2 1 1 2

Salt ½ tsp 1 tsp 1 ½ tsp 2 tsp

Sugar 1 tsp 1 tblsp 1½ tblsp 2 tblsp

Cottage cheese 60 g 125 g 200 g 250 g

Flour type 550 250 g 500 g 700 g 1000 g

Dry yeast 1/3 sachet ¾ sachet 1 sachet 1 ½ sachet

Program: SCHNELL (Rapid)

Rum-sultana nut bread

* Add the ingredients after the rst beep. Double mould Large mould

Size I Size I Size II

Ingredients for a bread weight of 450 g 2 x 450 g 1180 g 1800 g

Milk or water 140 ml 280 ml 350 ml 560 ml

Rum 40% 1 tsp 1 tblsp 2 tblsp 3 tblsp

Btter 15 g 30 g 40 g 60 g

Wolemeal our 250 g 500 g 650 g 1000 g

Fir honey 1 tblsp 2 tblsp 3 tblsp 4 tblsp

Salt ½ tsp 1 tsp 1 ½ tsp 2 tsp

Walnut kernels* 20 g 40 g 60 g 80 g

Sultanas soaked in rum* 25 g 50 g 75 g 100 g

Dry yeast 1/3 sachet ¾ sachet 1 sachet 1 ½ sachet

Program: SCHNELL (Rapid) or HEFEKUCHEN (Yeast cake)

Attention! In the program Hefekuchen (Yeast cake) the bread will become lighter, whereas the quantities of Size 1.

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Unold 68511 Backmeister Manual

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