Recipes Chart - SEVERIN BM 3983 Manual

7. The dough is too soft or too sticky.
The dough texture may become
smoother if a spoonful of flour is added
during the kneading
8. The dough is very difficult to knead.
Add a spoonful of water during the
kneading process.
RECIPES
Wheat bread
Ingredients:
500g 750g 1kg
1 1 1 1 / tsp. Dry yeast
2
180 300 360 g
120 200 240 g
1 1 1 / 2 tsp. Salt
2
1 1 1 / 2 tsp. Honey or sugar-beet
2
1 1 2 tsp. Sourdough powder
180 290 350 ml Water
Programme: STANDARD
Browning: DARK
Wheat and rye bread with soy seeds
Ingredients:
500g 750g 1kg
1 1 1 1 / tsp. Dry yeast
2
150 250 300 g
130 220 260 g
1 2 2 tsp. Salt
1 / 1 1 / 1 1 / tsp. Sugar
2 2 2
105 180 210 ml Water
95 160 190 ml Buttermilk
1 1 1 / 2 tsp. Sourdough powder
2
20 30 40 g
1 / 1 1 tsp. Bread spice
2
Programme: STANDARD
Browning: MEDIUM
The soy seeds are added after the acoustic
signal.
Ingredients
Wheat flour type 1050
Wheat flour type 405
syrup
from sour dough
Ingredients
Wheat flour type 550
Rye flour type 1150
from sour dough
Soy seeds
Onion bread
Ingredients:
500g 750g 1kg
1 1 1 / 2
2
180 250 360 g
120 250 240 g
1 1 1 / 2
2
/ / 1
1 1
2 2
110 180 220 ml Water
90 150 180 ml Butter-milk
30 40 50
Programme:
Browning:
The roast onions are added after the acoustic
signal.
Wheat bread
Ingredients:
500g 750g 1kg
1 1 1 1 /
2
145 250 290 g
155 250 310 g
1 2 2
1 / 1 / 1
2 2
1 / 1 1 / 1
2 2
140 240 280 ml Butter-milk
80 120 160 ml Milk
Programme:
Browning:
Sweet bread
Ingredients:
750g
1 tsp.
500 g
2 tbs.
2 tbs.
1 tsp.
185 ml
Programme:
25
Ingredients
tsp. Dry yeast
Wheat flour type 405
Rye flour type 1150
tsp. Salt
tsp. Sugar
g Fried onions
WHITE BREAD/FRENCH
BREAD
MEDIUM
Ingredients
tsp. Dry yeast
Wheat flour type 550
Wheat flour type 1050
tsp. Salt
tsp. Sugar
tbs. Sourdough powder from
sour dough
STANDARD
MEDIUM
Ingredients
Dry yeast
Wheat flour type 550
Sugar
Honey
Salt
Milk
CAKES