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Level I Level II
Zucchini Bread
Tip: This bread is especially tasty if eaten hot with some
olive oil.
Bread weight approx. 840 g 1250 g
Water 50 ml 75 ml
550 type wheat flour 500 g 750 g
Finely cut raw zucchini 300 g 450 g
Salt 1 tsp 1
1
/2 tsp
Sugar 1 tsp 1
1
/2 tsp
Dry yeast
3
/4 packet 1 packet
Program: NORMAL
Level I Level II
Franconian Bacon Bread
Tip: In the DOUGH program you can choose to make eit-
her a bread loaf or bread rolls with the ingredients, dust
with flour and bake the bread in a baking oven at 200°.
Bread weight approx. 850 g 1150 g
Buttermilk 350 ml 450 ml
Rye flour 300 g 400 g
1050 type wheat flour 200 g 260 g
Salt 1 tsp 1
1
/2 tsp
Finely diced streaky bacon 75 g 100 g
Dried leaven
1
/2
packet
3
/4
packet
Dry yeast 1 packet 1
1
/2
packet
Program: NORMAL
Bread Recipes using Baking Mixes
Use the RAPID program when using baking mixes, if the
producer does not specify otherwise.
Ciabatta
TIP: You can make the dough with the DOUGH program,
make bread rolls and bake them.
Bread weight approx. 730 g 1000 g
Lukewarm water 310 ml 375 ml
Ciabatta baking mix 625 g 750 g
Dry yeast
3
/
4 packet 1 packet
Program: RAPID
Leavened Bread
Bread weight approx. 900 g 1100 g
Lukewarm water 375 ml 450 ml
Leavened bread baking mix 600 g 750 g
Dry yeast 1 packet 1
1
/2 packet
Program: NORMAL
Wholemeal – Rye Bread
Bread weight approx. 920 g 1180 g
Lukewarm water 425 ml 550 ml
Wholemeal – rye
bread baking mix 600 g 750 g
Dry yeast 1 packet 1
1
/2 packet
Program: NORMAL
Coarse Brown Bread
Bread weight approx. 900 g 1100 g
Lukewarm water 375 ml 450 ml
Coarse brown bread baking mix 600 g 750 g
Dry yeast 1 packet 1
1
/
2 packet
Program: NORMAL
Fine Leavened Plait
Bread weight approx. 730 g 1000 g
Lukewarm water or milk 310 ml 375 ml
Fine leavened plait baking mix 625 g 750 g
Dry yeast
3
/
4 packet 1 packet
Program: RAPID or SWEETBREAD
Attention: When using the SWEETBREAD program the
bread is lighter. Use the Level I doses, otherwise the volu-
me is too large.
43359-05-CB 556 Brotbaecker-GB2 16.06.2003 12:49 Uhr Seite 43
