Manual Unold 68511 Backmeister (page 52 of 134) (English, German, Dutch, French, Spanish)

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Pizza bread

Double mould Large mould

Ingredients for a bread weight of 460 g 2 x 460 g 1330 g 1880 g

Water 190 ml 375 ml 570 ml 750 ml

Oil 1 tsp 1 tblsp 1 ½ tblsp 2 tblsp

Salt ½ tsp 1 tsp 1 ½ tsp 2 tsp

Sugar ½ tsp 1 tsp 1 ½ tsp 2 tsp

Oregano 1/3 tsp ¾ tsp 1 tsp 1 ½ tsp

Parmesan cheese 1 ½ tsp 2 ½ tblsp 3 ½ tblsp 5 tblsp

Corn semolina 50 g 100 g 150 g 200 g

Flour type 550 240 g 475 g 650 g 950 g

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

Program: SCHNELL (Rapid)

Pepper almond bread

TIP: This party bread is very delicious with soft cheese. It is

very light.

Double mould Large mould

Size I Size I Size II

Ingredients for a bread weight of 420 g 2 x 420 g 1120 g 1650 g

Water 170 g 325 ml 450 ml 650 ml

Wheat our type 550 260 g 500 g 700 g 1000 g

Salt ½ tsp 1 tsp 1½ tsp 2 tsp

Sugar ½ tsp 1 tsp 1½ tsp 2 tsp

Butter 10 g 15 g 20 g 30 g

Almonds, sliced and roasted 10 g 75 g 100 g 150 g

Green pepper corns, pickled 1 tsp 1 tblsp 1 ½ tblsp 2 tblsp

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

Program: BASIS or SCHNELL (Rapid)

Bacon bread

TIP: You may also prepare dough in the dough program and

form sachetles, which are baked at 200°C in the oven.

Double mould Large mould

Size I Size I Size II

Ingredients for a bread weight of 430 g 2 x 430 g 1150 g 1700 g

Butter milk 175 ml 350 ml 450 ml 700 ml

Rye our 150 g 300 g 400 g 600 g

Wheat our type 1050 100 g 200 g 260 g 400 g

Salt ½ tsp 1 tsp 1 ½ tsp 2 tsp

Bacon, chopped 40 g 75 g 100 g 150 g

Dry leaven ¼ sachet ½ sachet ¾ sachet 2 sachet

Dry yeast ½ sachet 1 sachet 1 sachet 1½ sachet

Program: BASIS

Fig-walnut bread

TIP: When you use fresh, soft walnuts, the bread becomes

slightly bitter, but is delicious with young wine.

Double mould Large mould

Size I Size II Size I Size II

Ingredients for a bread weight of 450 g 2 x 450 g 1270 g 1830 g

Water 175 ml 350 ml 550 ml 700 ml

Wheat our type 1050 130 g 260 g 320 g 400 g

Rye our 200 g 400 g 450 g 600 g

Salt ½ tsp 1 tsp 1 ½ tsp 2 tsp

Figs, nely chopped 25 g 50 g 60 g 100 g

Walnuts, chopped 25 g 50 g 60 g 100 g

Honey 1 tsp 1 ½ tsp 2 tsp 3 tsp

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

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

Program:BASIS

Winegrower bread

TIP: If the bread is too sour for your taste, use just half of the

leaven and double the yeast.

Double mould Large mould

Size I Size I Size II

Ingredients for a bread weight of 440 g 2 x 440 g 1220 g 1760 g

Water 75 ml 150 ml 180 ml 300 ml

White wine, dry 75 ml 150 ml 180 ml 300 ml

Wholemeal our 200 g 400 g 570 g 800 g

Rye wholemeal our 65 g 125 g 150 g 250 g

Salt ½ tsp 1 tsp 1 ½ tsp 2 tsp

Brown Sugar ½ tsp 1 tsp 1 ½ tsp 2 tsp

Lard 10 g 20 g 30 g 40 g

Wine leaves, nely chopped 1 tsp 1 tblsp 2 tblsp 3 tblsp

Leek, chopped 1 tsp 1 tblsp 2 tblsp 3 tblsp

Walnuts, chopped 2 tsp 2 tblsp 3 tblsp 4 tblsp

Dry leaven ¼ sachet ½ sachet ¾ sachet 1 sachet

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

Program: BASIS+VOLLKORN (wholemeal)

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Unold 68511 Backmeister Manual

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