14Cooking Guide
English fruits BreadGreen Bread
Back program : "SPECIALTY"Back program : "WHOLE WHEAT"
Crust color : "LIGHT"260ml Fresh milk
240ml Fresh milk200g White bread �our typ. 405 (Weizenmehl typ. 405)
480g White bread �our typ. 405 (Weizenmehl typ. 405)270g White bread �our typ. 1050 (Weizenmehl typ. 1050)
1 tsp Salt80g Grunkernschrot*
2 TBL Sugar1,5 tsp Salt
2 TBL Butter2 TBL Molasses
1 EA Egg2 TBL Butter
50g Chopped Confect or Dried Fruits
1/3 Package (15g) fresh yeast or 6g Instant dry yeast
50g Raisine
* Grunkernschrot : Ground unripe Germanwheat which is
1/4 Package (10g) fresh yeast or 5,5g Instant dry yeastdried and peeled.
Hazelnut BreadBarely Bread
Back program : "SPECIALTY"Back program : "FRENCH"
240ml Fresh milk270ml Water
460g White bread �our typ. 405 (Weizenmehl typ. 405)80g Fine ground wheat �our
1 tsp Salt100g Ground barely �our
2 TBL Sugar390g White bread �ur typ. 405 (Weizenmehl typ. 405)
1 TBL Honey80g Grunkernschrot*
2 TBL Vegetable oil1,5 tsp Salt
40g Chopped Hazelnut2 TBL Molasses
2 TBL Vegetable oil
1/4 Package (10g) fresh yeast or 5,5g Instant dry yeast
2 TBL barely (Gerstenkorner)
1/3 Package (14g) fresh yeast or 6g Instant dry yeast
Wholewheat and Buttermilk Bread* Grunkernschrot : Ground unripe Germanwheat which is
dried and peeled.
Back program : "WHOLE WHEAT"
250ml Buttermilk
350g White bread �our typ. 405 (Weizenmehl typ. 405)
200g Roughly ground wheat �our (Weizenschrot)
1,5 tsp Salt
2 TBL Molasses
2 TBL Butter
60g Skim cheese
50g Oat-�ake
1/3 Package (14g) fresh yeast or 7g Instant dry yeast
Whole wheat and vegetable Bread
Back program : "FRENCH"
240ml Water
200g Fine ground white �our (Weizenschrot)
380g White bread �our typ. 405 (Weizenmehl typ. 405)
1,5 tsp Salt
2 TBL Molasses
2 TBL Butter
60g Skim-cheese
5 TBL Chopped fresh Parsley (Frish gehackte krÅ uter)
1/3 Package (15g) fresh yeast or 6g Instant dry yeast
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