Unold 68415 - More Bread Recipes; Farmer, Fig-Walnut, and Egg Bread; Specialty Bread Recipes; French Herb and Cottage Cheese Bread

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Farmer bread
Step I Step II
Bread weight,
approx.
520 g 780 g
Water 200 ml 300 ml
Salt 2/3 tsp 1 tsp
Dried wheat
leaven (no
concentrate)
15 g 25 g
Flour type
1050
330 g 500 g
Sugar 2/3 tsp 1 tsp
Dry yeast ½ bag ¾ bag
Program: BASIS
100 % wholemeal bread
Step I Step II
Bread weight,
approx.
560 g 850 g
Water 230 ml 350 ml
Salt 2/3 tsp 1 tsp
Honey 1/3 tsp 1 tsp
Wholemeal flour 360 g 540 g
Dry yeast ½ bag ¾ bag
Program: VOLLKORN
Fig-walnut bread
Step I Step II
Bread weight,
approx.
600 g 900 g
Water 230 ml 350 ml
Wheat flour
type 1050
170 g 260 g
Rye flour 260 g 400 g
Salt 2/3 tsp 1 tsp
Figs, finely
chopped
30 g 50 g
Walnuts,
choppedt
30 g 50 g
Honey 1 tsp 1 ½ tsp
Dry leaven ½ bag ¾ bag
Dry yeast ½ bag ¾ bag
Program: BASIS
Egg Bread
Step KLEIN Step GROSS
Bread weight,
approx.
480 g 730 g
Eggs
fill up with
water or milk to
be totally
1
180
2
275
Margarine/
butter
15 g 25 g
Salt 2/3 tsp 1 tsp
Sugar 2/3 tsp 1 tsp
Flour, type 550 330 g 500 g
Yeast 1/2 bag 3/4 bag
Program: Basis
Bake immediately and do not conserve
Cottage cheese bread
Step I Step II
Bread weight,
approx.
530 g 800 g
Water or milk 130 ml 200 ml
Margarine/
butter
20 g 30 g
Egg, complete 1 small 1
Salt 2/3 tsp 1 tsp
Sugar 2/3 tblsp 1 tblsp
Cottage cheese 80 g 125 g
Flour type 550 330 g 500 g
Dry yeast ½ bag ¾ bag
Program: SCHNELL
French herb bread
Step I Step II
Bread weight,
approx.
560 g 850 g
Water 230 ml 350 ml
Wheat flour
type 550
350 g 525 g
Durum wheat
flour
50 g 75 g
Sugar 2/3 tsp 1 tsp
Salt 1/3 tsp 1 tsp
Chopped
parsley,
dill,etc.
1 tblsp 1½ tblsp
Garlic gloves,
mashed
1 St. 2 St.
Butter 10 g 15 g
Dry yeast ½ bag ¾ bag
Program: BASIS / SCHNELL