Wilfa BM-1 - Page 75

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Wheat and Rye Bread with Soy Seeds
Ingredients:
500g 750g 1kg Ingredients
1 1 1½ tsp. Dry yeast
150 250 300 g Wheat flour type 550
130 220 260 g Rye flour type 1150
1 2 2 tsp. Salt
½ 1½ 1½ tsp. Sugar
105 180 210 ml Water
95 160 190 ml Buttermilk
1 1½ 2 tsp. Sourdough powder from sour dough
20 30 40 g Soy seeds
½ 1 1 tsp. Bread spice
Programme: STANDARD (BASIS)
Browning: DARK (DUNKEL)
The soy seeds are added after the acoustic signal.
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Onion Bread
Ingredients:
500g 750g 1kg Ingredients
1 1½ 2 tsp. Dry yeast
180 250 360 g Wheat flour type 405
120 250 240 g Rye flour type 1150
1 1½ 2 tsp. Salt
½ ½ 1 tsp. Sugar
110 180 220 ml Water
90 150 180 ml Buttermilk
30 40 50 g Fried onions
Programme: WHITE BREAD / FRENCH BREAD (WEISSBROT)
Browning: MEDIUM (MITTEL)
The roast onions are added after the acoustic signal.
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Wheat Bread
Ingredients:
500g 750g 1kg Ingredients
1 1 1½ tsp. Dry yeast
145 250 290 g Wheat flour type 550
155 250 310 g Wheat four type 1050
1 2 2 tsp. Salt
½ ½ 1 tsp. Sugar
½ 1½ 1 tbs. Sourdough powder from sour dough
140 240 280 ml Buttermilk
80 120 160 ml Milk
Programme: STANDARD (BASIS)
Browning: MEDIUM (MITTEL)