SEVERIN BM 3983 - RECIPES Chart

7. The dough is too soft or too sticky.
The dough texture may become
smoother if a spoonful of flour is added
during the kneading
8. The dough is very difficult to knead.
Add a spoonful of water during the
kneading process.
RECIPES
Wheat bread
Ingredients:
500g 750g 1kg Ingredients
1 1 1
1
/
2
tsp. Dry yeast
180 300 360 g Wheat flour type 1050
120 200 240 g Wheat flour type 405
1 1
1
/
2
2 tsp. Salt
1 1
1
/
2
2 tsp. Honey or sugar-beet
syrup
1 1 2 tsp. Sourdough powder
from sour dough
180 290 350 ml Water
Programme: STANDARD
Browning: DARK
Wheat and rye bread with soy seeds
Ingredients:
500g 750g 1kg Ingredients
1 1 1
1
/
2
tsp. Dry yeast
150 250 300 g Wheat flour type 550
130 220 260 g Rye flour type 1150
1 2 2 tsp. Salt
1
/
2
1
1
/
2
1
1
/
2
tsp. Sugar
105 180 210 ml Water
95 160 190 ml Buttermilk
1 1
1
/
2
2 tsp. Sourdough powder
from sour dough
20 30 40 g Soy seeds
1
/
2
1 1 tsp. Bread spice
Programme: STANDARD
Browning: MEDIUM
The soy seeds are added after the acoustic
signal.
Onion bread
Ingredients:
500g 750g 1kg Ingredients
1 1
1
/
2
2 tsp. Dry yeast
180 250 360 g Wheat flour type 405
120 250 240 g Rye flour type 1150
1 1
1
/
2
2 tsp. Salt
1
/
2
1
/
2
1 tsp. Sugar
110 180 220 ml Water
90 150 180 ml Butter-milk
30 40 50 g Fried onions
Programme: WHITE BREAD/FRENCH
BREAD
Browning: MEDIUM
The roast onions are added after the acoustic
signal.
Wheat bread
Ingredients:
500g 750g 1kg Ingredients
1 1 1
1
/
2
tsp. Dry yeast
145 250 290 g Wheat flour type 550
155 250 310 g Wheat flour type 1050
1 2 2 tsp. Salt
1
/
2
1
/
2
1 tsp. Sugar
1
/
2
1
1
/
2
1 tbs. Sourdough powder from
sour dough
140 240 280 ml Butter-milk
80 120 160 ml Milk
Programme: STANDARD
Browning: MEDIUM
Sweet bread
Ingredients:
750g Ingredients
1 tsp. Dry yeast
500 g Wheat flour type 550
2 tbs. Sugar
2 tbs. Honey
1 tsp. Salt
185 ml Milk
Programme: CAKES
25