Silvercrest SBB850EDSA1-02/10-V3 Uživatelský manuál stáhnout pdf (Strana 153)

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Cornbread

350 ml water

1 tbsp. butter

540 g flour of type 550

3 tbsp. corn semolina

1/2 chopped apple with peel

3/4 packet of dry yeast

Programme 2 French

"Classic" white bread

320 ml water/milk

2 tbsp. butter

1,5 tsp. Salt

2 tbsp. sugar

600 g wheat flour of type 550

1 packet of dry yeast

Light white bread

320 ml water

20 g butter

1,5 tsp salt

1.5 tsp. sugar

600 g wheat flour of type 405

1 packet of dry yeast

1 egg

Honey bread

320 ml water

1,5 tsp. salt

2.5 tsp. olive oil

1.5 tbsp. honey

600 g flour of type 550

1 packet of dry yeast

Poppy seed bread

300 ml water

540 g flour of type 550

1 tsp. sugar

1 tsp. salt

75 g ground poppy seeds

1 tbsp. butter

1 pinch of nutmeg

3/4 packet of dry yeast

1 tbsp. grated Parmesan

Paprika bread

310 ml water

1,5 tsp salt

1.5 tsp. oil

1.5 tsp. paprika powder

530 g flour of type 812

1 packet of dry yeast

130 g red pepper, finely diced

Programme 3 Whole Wheat

Rye whole grain bread

75 g sourdough

325 ml warm water

2 tbsp. honeydew

350 g rye whole grain flour

150 g wheat whole grain flour

1 tbsp. carob seed flour

1/2 tbsp. salt

1 packet of dry yeast

Spelt bread

350 ml buttermilk

360 g spelt whole grain flour

90 g rye whole grain flour

90 g spelt groats

50 g sunflower seeds

1 tsp. salt

1/2 tsp. sugar

75 ml sourdough starter

3/4 packet of dry yeast

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