SEVERIN BM 3983 - Page 11

Fruit bread
Ingredients:
500g 750g 1kg Ingredients
1 1 1
1
/
2
tsp. Dry yeast
155 250 310 g Wheat flour type 550
145 250 290 g Rye flour type 1150
1 2 2 tsp. Salt
1
/
2
1
/
2
1 tsp. Sugar
200 350 400 ml Grapefruit juice
Programme: STANDARD
Browning: DARK
White bread/French bread
Ingredients:
500g 750g 1kg Ingredients
1
/
2
1 1 tsp. Dry yeast
260 410 520 g Wheat flour type 405
1
1
/
2
2 2
1
/
2
tbs. Sugar
1 1
1
/
2
2 tsp. Salt
1 1
1
/
2
2 tbs. Butter
100 150 200 ml Milk
80 110 160 ml Water
Programme: WHITE BREAD/FRENCH
BREAD
Browning: MEDIUM
Rye-wholemeal-wheat bread
Ingredients:
500g 750g 1kg Ingredients
1 1
1
/
2
2 tsp. Dry yeast
150 250 300 g Wheat flour type 1050
150 250 300 g Rye wholemeal flour
1 1 1
1
/
2
tsp. Salt
1
/
2
1
/
2
1 tsp. Sugar
190 320 380 ml Water
1
1
/
2
2 3 tbs. Sourdough powder from
sour dough
Programme: WHOLEMEAL BREAD
Browning: DARK
Oat flake bran bread
Ingredients:
500g 750g Ingredients
1
/
2
1 tsp. Dry yeast
180 360 g Wheat flour type 550
55 110 g Oat flake bran
1 1
1
/
2
tbs. Sugar
1 2 tsp. Salt
1 2 tbs. Butter
200 410 ml Milk
Programme: WHOLEMEAL
Browning: MEDIUM
Note: With this recipe, a loaf of
1 kg would rise too much
during baking
Bran bread
Ingredients:
500g 750g 1kg Ingredients
1
/
2
1 1 tsp. Dry yeast
225 370 450 g Wheat flour type 550
1
/
4
1
/
2
1
/
2
cup Wheat bran
1 2 2 tbs. Sugar
1 2 2 tbs. Milk powder
1 1 2 tsp. Salt
1 2 2 tbs. Butter
150 250 300 ml Water
Programme: STANDARD
Browning: MEDIUM
Pizza-dough
Ingredients:
Ingredients
2 tsp. Dry yeast
400 g Wheat flour type 550
2 tsp. Salt
1 tsp. Sugar
3 tbs. Olive oil
230 ml Water
Programme: DOUGH
- Once the programme has finished, remove
the dough from the baking-tin.
- Smear a baking tray with olive oil and spread
the dough out with a rolling pin.
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