Silvercrest SBB850EDSA1-02/10-V3 User Manual download pdf (Page 154)

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Wheat groats bread

350 ml water

1 tsp. salt

2 tbsp. butter

1.5 tbsp. honey

360 g flour of type 1050

180 g wheat whole grain flour

50 g wheat groats

3/4 packet of dry yeast

Whole grain bread

350 ml water

25 g butter

1 tsp. salt

1 tsp. sugar

270 g flour of type 1050

270 g wheat whole grain flour

3/4 packet of dry yeast

Rye bread

300 ml water

1.5 tbsp. butter

1.5 tbsp. vinegar

1 tsp. salt

1,5 tbsp. sugar

180 g rye flour of type 1150

360 g flour of type 1050

1 packet of dry yeast

Seven grain bread

300 ml water

1.5 tbsp. butter

1 tsp. salt

2.5 tbsp. sugar

240 g flour of type 1050

240 g wheat whole grain flour

60 g 7 grain flakes

3/4 packet of dry yeast

Brown bread

400 ml warm water

160 g wheat flour of type 550

200 g coarse rye whole grain groats

180 g fine rye groats

1 tsp. salt

100 g sunflower seeds

100 ml dark treacle

1 packet of dry yeast

1 package of dry sourdough

Programme 4 Sweet

Raisin bread

300 ml water

2.5 tbsp. butter

1.5 tbsp. honey

1 tsp. salt

540 g wheat flour of type 405

100 g raisins

3/4 packet of dry yeast

Raisin nut bread

300 ml water

1.5 tbsp. butter

1 tsp. salt

1 tbsp. sugar

540 g flour of type 405

100 g raisins

3 tbsp. chopped walnuts

3/4 packet of dry yeast

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Silvercrest SBB850EDSA1-02/10-V3 User Manual Page 154

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