Operation Manual

18
WHEAT BRAN LOAF
Program:Normal
Recipe for: 600 grams 800/900 grams
Whole wheat flour 300 grams 450 grams
Wheat bran 30 grams 50 grams
Water 250 ml 375 ml
Margarine 5 grams 10 grams
Sugar 5 grams 10 grams
Salt 5 grams 10 grams
Fresh yeast or 15 grams 20 grams
dry yeast 5 grams 8 grams
FLAXSEED BREAD
Program:Normal
Recipe for: 600 grams 800/900 grams
Whole rye flour 150 grams 225 grams
White flour 150 grams 225 grams
Water 225 ml 325 ml
Margarine 5 grams 10 grams
Sugar 5 grams 10 grams
Salt 5 grams 10 grams
Fresh yeast or 10 grams 15 grams
dry yeast 4 grams 6 grams
Vinegar ? tablespoon 1 tablespoon
Flax seed 50 grams 60 grams
Cumin ? teaspoon 1 teaspoon
RAISIN BREAD
Program:Normal
Recipe for: 600 grams 800/900 grams
White flour 320 grams 450 grams
Water 190 ml 270 ml
Butter 15 gram 20 grams
Sugar 5 grams 10 grams
Salt 5 grams 10 grams
Fresh yeast or 20 grams 25 grams
dry yeast 6 grams 10 grams
Filling:
Raisins 200 grams 250 grams
Currants 100 grams 100 grams