SEVERIN BM 3987 - Page 25

Wheat and rye bread
Ingredients:
1
1
/
2
tsp. dry yeast
300 g wheat flour type 550
300 g rye flour type 1150
2 tsp. salt
1 tsp. sugar
300 ml water
150 g natural plain yoghurt, 3,5%
fat content
2 tsp. sourdough powder from sour
dough
Programme: STANDARD
Browning: P (medium)
White bread/French bread
Ingredients:
1 tsp. dry yeast
520 g wheat flour type 405
2
1
/
2
tbs. sugar
2 tsp. salt
2 tbs. butter
200 ml milk
160 ml water
Programme: WHITE BREAD
Browning: P (medium)
Oat flake bran bread
Ingredients:
1 tsp. dry yeast
360 g wheat flour type 550
110 g oat flake bran
1
1
/
2
tbs. sugar
2 tsp. salt
2 tbs. butter
390 ml milk
Programme: WHOLEMEAL
Browning: P (medium)
Bran bread
Ingredients:
1 tsp. dry yeast
450 g wheat flour type 550
1
/
2
cup wheat bran
2 tbs. sugar
2 tbs. milk powder
2 tsp. salt
2 tbs. butter
380 ml water
Programme: STANDARD
Browning: P (medium)
Commercially available ready-to-bake
mixes
Various ready-to-bake mixes are
commercially available.
- Put up to 600g of the ready-to-bake
mixture and the required amount of dry
yeast into the baking-tin. Depending on
the size of the mix, it may be that only
half of the mix can be used at a time.
- Add the corresponding quantity of
liquid.
Programme: STANDARD, WHITE
BREAD or WHOLEMEAL, depending on
the type of flour used.
Pizza-dough
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.
-
Coat a baking tray with olive oil and
spread the dough out with a rolling pin.
- Let the dough rise at room temperature
for approximately 30 minutes.
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