Wilfa BM-1 Instruction Manual page 77

ENGLISH
Bran Bread Ingredients:
500g 750g 1kg
½ 1 1
225 370 450 g
¼ ½ ½
1 2 2
1 2 2
1 1 2
1 2 2
150 250 300 ml
Programme: STANDARD (BASIS)
Browning: MEDIUM (MITTEL)
Pizza-Dough
Ingredients:
Ingredients
2 tsp. Dry yeast
400 g Wheat flour type 550
2 tsp. Salt
1 tsp. Sugar
3 tbs. Olive oil
230 ml Water
Programme: DOUGH (TEIG)
• Once the programme has finished, remove the dough from the baking-tin.
• Smear a baking tray with olive oil and spread the dough out with a rolling pin.
• Let the dough rise at room temperature for approximately 30 minutes.
• Spread the dough with the toppings of your choice, and let it bake for 15-25 minutes at
200°C in a pre-heated baking oven, until the cheese has melted and spread evenly, and the
dough is brown around the edges.
Wheat and Rye Bread
Ingredients:
500g 750g 1kg
1 1 1½
150 250 300 g
150 250 300 g
1 1½ 2
½ ½ 1
140 200 280 ml
75 150 150 ml
1 1 2
Programme: STANDARD (BASIS)
Browning: MEDIUM (MITTEL)
Ingredients
tsp. Dry yeast
Wheat flour type 550
cup Wheat bran
tbs. Sugar
tbs. Milk powder
tsp. Salt
tbs. Butter
Water
Ingredients
tsp. Dry yeast
Wheat flour type 550
Rye flour type 1150
tsp. Salt
tsp. Sugar
Water
Natural plain yoghurt, 3.5% fat content
tsp. Sourdough powder from sour dough
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