Cameron CB-4407 - Cookbook: Onion and Rye Breads; Onion bread; Coarse Brown Bread; Rye Bread

COOKBOOK
29
Onion bread
LOAF SIZE 1.5LB 1.0LB
Water 290ml 180ml
Salt 1 tsp 1tsp
Sugar 1 1/2 tbsp 1btsp
Grilled onions 30g 20g
Bread flour 3cup 2cup
Dry yeast 11/2tsp 11/2tsp
Program: «КЛАССИЧЕСКИЙ»
Coarse Brown Bread
Tip: The spices can be added either whole or crushed. Before the last Rising open briefly the lid.
wet the dough with some water and spread oats or millets.
Press them slightly with you hand.
LOAF SIZE 1.5LB 1.0LB
Water 270ml 180ml
Rye flour 130g 85g
Wheat wholemeal flour 130g 85g
Spelt flour 170g 85g
Beet syrup 1tbsp 2/3tbsp
Pimento grains 1/4tsp 1/4tsp
Coriander 1/4tsp 1/4tsp
Grated nutmeg 3/4tsp 1prise
Salt 1tsp 1tsp
Dry yeast 11/2tsp 11/2tsp
Program: «КЛАССИЧЕСКИЙ»
Rye Bread
LOAF SIZE 1.5LB 1.0LB
Water 270ml 170ml
Dried leaven* 1/2packet 1/2packet
Salt 1 tsp 1tsp
Sugar 2/3 tbsp 1/2tbsp
Rye malt 7g 10g
Rye flour 1 2/3cup 1 1/4cup
Bread flour 1 1/3cup 3/4cup
Yeast 2tsp 2tsp
Program: «ПШЕНИЧНЫЙ ХЛЕБ»