Wilfa BM-1 - Page 77

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Bran Bread Ingredients:
500g 750g 1kg Ingredients
½ 1 1 tsp. Dry yeast
225 370 450 g Wheat flour type 550
¼ ½ ½ 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 (BASIS)
Browning: MEDIUM (MITTEL)
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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 (TEIG)
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• 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.
• Let the dough rise at room temperature for approximately 30 minutes.
• Spread the dough with the toppings of your choice, and let it bake for 15-25 minutes at
200°C in a pre-heated baking oven, until the cheese has melted and spread evenly, and the
dough is brown around the edges.
Wheat and Rye Bread
Ingredients:
500g 750g 1kg Ingredients
1 1 1½ tsp. Dry yeast
150 250 300 g Wheat flour type 550
150 250 300 g Rye flour type 1150
1 1½ 2 tsp. Salt
½ ½ 1 tsp. Sugar
140 200 280 ml Water
75 150 150 ml Natural plain yoghurt, 3.5% fat content
1 1 2 tsp. Sourdough powder from sour dough
Programme: STANDARD (BASIS)
Browning: MEDIUM (MITTEL)