Pumpkin Bread - LG HB-1051CJ Instructions & Cooking Manual

RYE BREAD
1st Step : Making the Leaven - to be done 18 hours in advance
Ingredients
Water
Rye hulled flour
Sugar
Yeast
2nd Step : Making the Rye bread
Ingredients
Water
Wheat Flour
Rye hulled flour
Leavening
Strong concentrated tea
Apple (cider) vinegar
Salt
Sugar
Dry milk
Vegetable oil
Yeast
Program

PUMPKIN BREAD

Ingredients
Water
Pumpkin
Wheat flour
Salt
Sugar
Dry milk
Butter
Vanilla sugar
Yeast
Roasted pumpkin seeds
Program
BREADS
(with leavening)
Leavening
2 cups
3 cups
3 tsp
1 tsp
700g
1 cup
2 cups
2 cups
1 TBL
cup
1 tsp
1 tsp
2 TBL
2 TBL
2 TBL
1 tsp
1A
700g
cups + 2 TBL
cup
3 cups
1 tsp
2 TBL
2 TBL
1 TBL
1 tsp
1 tsp
cup
1A
* Mix all the ingredients up to getting
even mixture in a large non-metal
broad bowl. Put it into warm place
for maturing. In 3 hours you should
stir leavening. Duration of maturing
is 18 hours. Store done leavening
in refrigerator.
*Tea brew should be strong and hot
at the moment you pour it into
dough (put 4 tea-bags of black tea
into 0.25 cup of hot water, leave for
5 minutes and then pour into dough
that is batched)
It would be better to grate the
pumpkin.
It would be better to
grind the seeds.
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RUSSIAN COOK
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RUSSIAN COOK
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