BORK X 780 - Page 13

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FRU IT BR EAD
Mode — Sweet bread, weight — 900 g
– 200 ml of fresh orange
juice(2 oranges)
– 90 ml of water at room
temperature
– 50 g of butter
– 540 g of premium wheat
flour
– 2.5 tbsp of granulated
sugar
– 1 tbsp of salt
– 1.5 tbsp of dry yeast
– 100 g of candied fruits
– 35 g of almonds
Pour the freshly squeezed orange juice and water
into the baking form, then add softened sweet butter,
wheat flour, candied fruits, salt, sugar and dry yeast.
Put the almonds into the dispenser for dry ingredients.
Set the mode to Sweet bread. Crust – Medium.
50% WHEAT/RYE BR EAD
Mode — Rye bread, weight — 900 g
– 210 of water at room
temperature
– 160 ml of kefir
– 1 tbsp of apple cider
vinegar
– 2 tablespoons of
vegetable oil
– 1 tbsp of honey or
granulated sugar
– 270 g of wheat flour
– 270 g of rye flour
– 1 tbsp of dry rye malt
– 0.2 tbsp of ground
– coriander
– 0.2 tbsp of ground
caraway seed
– 2 tbsp of salt
– 2 tbsp of dry yeast
Fill the baking form with water, kefir, apple vinegar,
vegetable oil, and honey, then add wheat and rye flour,
salt, dry yeast, dry rye malt. Add the coriander and
the caraway seed to the dispenser for dry ingredients.
Setthe mode to Rye bread. Crust – Medium.
BRIOCHE
Mode – French, weight – 750 g
– 120 ml of milk at room temperature
– 2 eggs
– 100 g of sweet butter
– 340 g of the highest grade wheat flour
– 1 tbsp of salt
– 2 tbsp of granulated sugar
– 1 tbsp of dry yeast
Whip the eggs. Pour in the milk and whipped eggs,
then add softened sweet butter, flour, salt, sugar and
dry yeast. Set the mode to French baking.
Crust – Medium.
Mode — Quick, weight —750 g
– 170 ml of milk at room
temperature
– 340 g of wheat flour
– 2 eggs
– 1 tbsp of salt
– 2 tbsp of granulated
sugar
– 100 g of sweet butter
– 2.5 tbsp of dry yeast
Whip the eggs. Pour in the milk and whipped eggs,
then add softened sweet butter, flour, salt, sugar
anddry yeast. Set the mode to Quick baking.
Crust – Medium.
PEA BR EAD
Mode – Slow cook, whole-grain, weight – 900 g
– 220 ml of water at room
temperature
– 60 g of wheat
– 120 ml of fermented
baked milk (ryazhenka)
– 1.5 tablespoons
ofvegetable oil
– 380 g of whole-grain
wheat flour
– 90 g of pea flour
– 1 tbsp of wheat bran
– 2 tbsp of salt
– 2 tbsp of granulated
sugar
– 1 tbsp of dry yeast
Fill the baking form with water, fermented baked milk,
vegetable oil, then add the pea and wheat whole-grain
flour, wheat bran, salt, granulated sugar and dry yeast.
Set the Whole-wheat bread mode and choose slow
cooking. Crust – Medium.