Cameron CB-4407 - Cookbook: Specialty Wholemeal and Other Breads; Maple and Yogurt Wholemeal Breads; 100% Whole Wheat and Pollard Breads

COOKBOOK
32
Maple Wholmeal Bread
LOAF SIZE 1.5LB 1.0LB
Margarine or butter 20g 15g
Salt 1tsp 1tsp
Maple syrup 1tbsp 1tbsp
Bread four 3cup 2cup
Dry yeast 1 1/2tsp 1 1/2tsp
Program: «КЛАССИЧЕСКИЙ»
100% Whole wheat bread
LOAF SIZE 1.5LB 1.0LB
Water 270ml 170ml
Salt 1tsp 1tsp
Honey 1tbsp 1tbsp
Wheat wholemeal flour 3cup 2cup
Dry yeast 11/2tsp 1 1/2 tsp
Program: WHOLEMEAL
Yogurt Wholemeal Bread
LOAF SIZE 1.5LB 1.0LB
Water oder Milk 180ml 120ml
Yogurt 120ml 80ml
Salt 1tsp 1tsp
Sugar 1tbsp 1tbsp
Vinegar 3/4tbsp 3/4tbsp
Wheat wholemeal flour 3cup 2cup
Dry yeast 1 1/2tsp 1 1/2tsp
Program: «КЛАССИЧЕСКИЙ»
Pollard Bread
LOAF SIZE 1.5LB 1.0LB
Water 270ml 180ml
Margarine or butter 25g 18g
Salt 1tsp 1tsp
Sugar 1tbsp 1tbsp
Wheat pollard 50g 40g
Wheat germs 1tbsp 1tbsp
Wheat wholemeal flour 3cup 2cup
Dry yeast 1 1/2tsp 1 1/2tsp
Program: «ПШЕНИЧНЫЙ ХЛЕБ»