Recipe Book

13 - FARMER BREAD
Ingredients:
•500 g wheat flour
•250 g rye flour
•15 g salt
• 1 small packet dried yeast (approximately
8 g)
• 250 ml water
• 250 ml milk
•15 g salt
Other:
• Baking tray which has been greased or
lined with baking parchment
Method:
• Place wheat flour, rye flour, salt and dried
yeast in a large bowl. Mix water, milk and
salt and add to the flour. Knead all
ingredients into a workable dough. Leave
the dough to rise until it doubles in
volume. Shape the dough into a long loaf
and place on the baking tray which has
been greased or covered with baking
parchment. Leave the loaf to rise again by
half its volume. Before baking dust with a
little flour.
– Oven level: 2
14 - DOUGH PROVING
You can use this automatic function with any
recipe for yeast dough you like. It gives you a
good atmosphere for rising.
Put the dough into a dish that is big enough
for rising and cover it with a wet towel
or plastic foil. Insert a wire shelf on level
one and put the dish in. Close the door and
set the function dough proving. Set the
necessary time.
15 - POTATO GRATIN
Ingredients:
• 1000 g potatoes
• 1 teaspoon each of salt, pepper and
nutmeg
• 2 cloves of garlic
• 200 g grated cheese
• 3 eggs
• 100 ml milk
•250 ml cream
• 4 tablespoons butter
Method:
• Peel potatoes, slice thinly, dry and then
season. Rub an ovenproof baking dish
with a clove of garlic and then grease the
dish with a little butter. Spread half of the
seasoned potato slices in the dish and
sprinkle some of the grated cheese over
them. Layer the rest of the potato slices
over this and spread the rest of the grated
cheese on top. Crush the second clove of
garlic and beat it together with the eggs,
the milk and the cream. Pour the mixture
over the potatoes and spread the rest of
the butter in small knobs on the gratin.
– Oven level: 2
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