Recipes - SEVERIN BM 3983 Mode D'emploi

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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

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