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Unold 68511 Backmeister Manual

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Pain aux graines
Moule double Grande moule
Pour un pain de 480 g 2 x 480 g 1350 g 1950 g
Eau 225 ml 650 ml 650 ml 900 ml
Farine complète de blé 90 g 250 g 250 g 350 g
Farine compl. de seigle 90 g 250 g 250 g 350 g
Seigle moulu gross. 25 g 70 g 70 g 100 g
Blé vert moulu gross. 25 g 70 g 70 g 100 g
Blé noir moulu gross. 25 g 70 g 70 g 100 g
Graines de tournesol 20 g 50 g 50 g 75 g
Graines de courge 20 g 50 g 50 g 75 g
Graines de lin 1 CT 1 ½ CS 1 ½ CS 2 CS
Graines de sésame 1 CT 1 ½ CS 1 ½ CS 2 CS
Sel ½ CT 1 ½ CT 1 ½ CT 2 CT
Miel ½ CT 1 ½ CT 1 ½ CT 2 CT
Levain sec ¼ sachet ¾ sachet ¾ sachet 1 sachet
Levure sec ½ sachet 1 ½ sachet 1 ½ sachet 2 sachet
TIP: Ajoutez encore du persil haché pour avoir un pain délicieux avec du fromage ou d’autres plats.
Le goût sera particulièrement délicieux, si vous grillez les graines avant.
Programme: BASIS+VOLLKORNBROT
Pain de blé intégral
Moule double Grande moule
Degré I Degré II Degré I Degré II
Pour un pain de 430 g 2 x 430 g 1150 g 1750 g
Eau 175 ml 350 ml 550 ml 700 ml
Sel ½ CT 1 CT 1 ½ CT 2 CT
Huile végétale 1 CS 1 ½ CS 1 ½ CS 2 CS
Miel ½ CT 1 CT 1 CT 1 ½ CT
Sirop de mélasse ½ CT 1 CT 1 CT 1 ½ CT
Farine complète de blé 250 g 760 g 760 g 1000 g
Gluten de blé ½ CT ¾ CS 1 CS 2 CS
Levure sec ½ sachet ¾ sachet 1 sachet 1 ½ sachet
Programme: BASIS+VOLLKORNBROT
Pain complet à l’érable
Moule double Grande moule
Degré I Degré II Degré I Degré II
Pour un pain de 450 g 2 x 450 g 1120 g 1770 g
Eau 175 ml 350 ml 500 ml 700 ml
Margarine/Beurre 15 g 25 g 35 g 50 g
Sel ½ CT 1 CT 1 ½ CT 2 CT
Sirop d‘´érable 1 CS 1 ½ CS 2 CS 3 CS
Farine Type 1050 270 g 540 g 760 g 1080 g
Levure sec ½ sachet ¾ sachet 1 sachet 2 sachet
Programme: BASIS
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