SEVERIN BM 3990 - Manual (Page 28)

RECIPES
White bread/French bread
Ingredients:
Programme 2 / White bread
Setting
water 120 180 ml
milk 140 220 ml
butter 10 15 g
salt 1 ½ 2 tsp
sugar 2 3 tbs.
wheat flour, type 405 400 600 g
dry yeast 1 1 ½ tsp.
approx. yield 650g 1000g
Onion bread
Ingredients:
Programme 1 / Standard
Setting
water 350 500 ml
salt 1 1 ½ tsp.
sugar 1 1 tsp.
wheat flour, type 1050 540 760 g
fried onions 75 100 g
dry yeast 1 ½ 2 tsp.
approx. yield 900g 1300g
Raisin bread
Ingredients:
Programme 1 / Standard
Setting
water 200 310 ml
butter 1 ½ 2 ½ tbs.
salt ¾ 1 tsp.
honey 2 3 tbs.
wheat flour, type 405 420 650 g
dry yeast 1 ½ 2 tsp.
raisins 75 100 g
approx. yield 700g 1100g
Wholemeal bread
Ingredients:
Programme 3 / Wholemeal bread
Setting
water 310 415 ml
oil 1 1 ½ tbs.
lemon juice 1 1 ½ tbs.
rye wholemeal flour 150 200 g
wheat flour, type 1050 300 400 g
sugar 3 4 tsp.
salt 1 3 tsp.
dry yeast 2 3 tsp.
oat meal 4 6 tsp.
approx. yield 750 1000
Wheat and rye bread
Ingredients:
Programme 1 / Basis
Setting
water 220 350 ml
natural plain yoghurt 3.5%
fat content
110 175 ml
salt 1 ½ 2 ½ tsp.
sugar ¼ ¾ tsp.
wheat flour, type 550 230 350 g
wheat flour, type 1150 230 350 g
dry yeast 1 ¼ 2 tsp.
approx. yield 700g 1150g
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