Cameron CB-4407 - Cookbook: Grain and Spelt Breads; Coreal Bread; Bavarian Wholemeal Bread; Spelt Bread

COOKBOOK
31
Coreal Bread
LOAF SIZE 1.0LB 1.5LB
Water 150ml 270ml
Wheat wholemeal flour 1/2cup 2/3cup
Rye wholemeal flour 1/2cup 2/3cup
Coarse rye meal 20g 30g
Unripe spelt grain meal 20g 30g
Buckwheat meal 20g 25g
Sunflower seeds 20g 35g
Pumpkin seeds 20g 35g
Linseeds 2/3tbsp 1tbsp
Sesame 2/3tbsp 1tbsp
Salt 1tsp 1tsp
Honey 2/3tbsp 1tbsp
Dry yeast 2tsp 2tsp
Program: «ПШЕНИЧНЫЙ ХЛЕБ»
Bavarian Wholemeal Bread
Tip: instead of caraway you can use also 1/2 teaspoon (5g) of coriander. Fennel or aniseed.
LOAF SIZE 1.5LB 1.0LB
Water 250ml 170ml
Wheat wholemeal flour 2 1/3 cup 1 1/3cup
Rye wholemeal flour 2/3cup 2/3cup
Boiled and mashed 60g 100g
Dry yeast 2tsp 2tsp
Program: «ПШЕНИЧНЫЙ ХЛЕБ»
Spelt Bread
Tip: open the lid of the appliance briefly before the last rising. wet the Salt bread with warm water,
spread the spelt or rolled oats and press them Caraway slightly with your hand. Averagesized potato.
LOAF SIZE 1.5LB 1.0LB
Buttermilk 300ml 200ml
Spelt wholemeal flour 1 1/3cup 1cup
rye wholemeal flour 1cup 2/3cup
Coarse spelt meal 1cup 2/3cup
Sunflower seeds 50g 40g
Salt 1tsp 1tsp
Sugar 1tbsp 1tbsp
Dry yeast 2tsp 2tsp
Program: «КЛАССИЧЕСКИЙ»