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Unold 68511 Backmeister Manual

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69
PAIN COMPLET
Pain intégral 100% Moule double Grande moule
Degré I Degré II Degré I Degré II
Pour un pain de 500 g 2 x 500 g 1140 g 1730 g
Eau 175 ml 350 ml 500 ml 700 ml
Sel ½ CT 1 CT 1 ½ CT 1 CS
Miel ½ CT 1 CT 2 CT 1 CS
Farine de blé complet 270 g 540 g 760 g 1080 g
Levure sec ½ sachet ¾ sachet 1 sachet 2 sachet
Programme: BASIS+VOLLKORN
Pain au son de blé Moule double Grande moule
Degré I Degré II Degré I Degré II
Pour un pain de 420 g 2 x 420 g 1350 g 1700 g
Eau 220 ml 350 ml 570 ml 700 ml
Margarine/Beurre 15 g 30 g 40 g 60 g
Sel ½ CT 1 CT 1 ½ CT 2 CT
Sucre ½ CT 1 CT 1 ½ CT 2 CT
Son de blé 50 g 75 g 100 g 150 g
Germes de blé 30 g 50 g 70 g 100 g
Vinaigre 1 CT 1 CS 1 ½ CS 2 CS
Farine complète de blé 250 g 400 g 650 g 800 g
Levure sec ½ sachet ¾ sachet 1 sachet 1 ½ sachet
Programme: BASIS+VOLLKORN
Pain d’épéautre Moule double Grande moule
Degré I Degré II Degré I Degré II
Pour un pain de 450 g 2 x 450 g 1350 g 1880 g
Babeurre 200 ml 500 ml 500 ml 800 ml
Farine compl. d’épeautre 120 g 280 g 280 g 460 g
Farine compl. de seigle 90 g 230 g 230 g 360 g
Epeautre moulu gross. 90 g 180 g 180 g 360 g
Graines de tournesol 40 g 100 g 100 g 150 g
Sel ½ CT 1 ½ CT 1 ½ CT 2 CT
Sucre ½ CT 1 ½ CT 1 ½ CT 2 CT
Levain sec ½ sachet ¾ sachet 1 sachet 1 ½ sachet
Levure sec ½ sachet ¾ sachet 1 sachet 1 ½ sachet
Programme: BASIS+VOLLKORNBROT
TIP: Ajoutez les épices complet ou écrasés. Avant la dernière levure ouvrez la machine et nappez la pâte de l’eau et de ocons
d’avoine ou d’épeautre.
Pain aux sept graines
*Si vous prenez des graines complétes, faites les tremper et
utilisez le liquide pour le pain.
Moule double Grande moule
Degré I Degré II Degré I Degré II
Pour un pain de 400 g 2 x 400 g 1200 g 1600 g
Eau 175 ml 350 ml 500 ml 700 ml
Margarine/Beurre 15 g 25 g 30 g 50 g
Sel ½ CT 1 CT 1 ½ CT 2 CT
Sucre ½ CT 1 CT 1 ½ CT 2 CT
Vinaigre 1 CT 1 CS 1 ½ CS 2 CS
Farine complète de blé 190 g 375 g 550g 750 g
Flocons aux sept graines * 75 g 150 g 200 g 300 g
Levure sec ½ sachet ¾ sachet 1 sachet 1 ½ sachet
Programme: BASIS+VOLLKORNBROT
Pain complet au yaourt
Moule double Grande moule
Degré I Degré II Degré I Degré II
Pour un pain de 400 g 2 x 400 g 1150 g 1600 g
Eau ou Lait 125 ml 250 ml 300 ml 500 ml
Yaourt 75 g 150 g 200 g 300 g
Sel ½ CT 1 CT 1 ½ CT 2 CT
Sucre ½ CT 1 CT 1 ½ CT 2 CT
Vinaigre ½ CT ¾ CS 1 CS 2 CS
Farine complète de blé 250 g 500 g 700 g 1000 g
Levure sec ½ sachet 1 sachet 1 ½ sachet 2 sachet
Programme: BASIS+VOLLKORNBROT
… 69 …


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