SEVERIN BM 3987 Mode D'emploi page 24

Onion bread
Ingredients:
1 tsp. dry yeast
360 g wheat flour type 405
240 g rye flour type 1150
2 tsp. salt
1 tsp. sugar
180 ml water
200 ml buttermilk
50 g fried onions
Programme: WHITE BREAD
Browning: P (medium)
The roast onions are added after the acous-
tic signal.
Rye-wholemeal-wheat bread
Ingredients:
2 tsp. dry yeast
300 g wheat flour type 1050
300 g rye wholemeal flour
1 1 / tsp. salt
2
1 tsp. sugar
400 ml water
3 tbs. sourdough powder from sour
dough
Programme: WHOLEMEAL
Browning: H (dark)
Wheat and rye bread with soy seeds
Ingredients:
1 1 / tsp. dry yeast
2
300 g wheat flour type 550
260 g rye flour type 1150
2 tsp. salt
1 / tsp. sugar
1
2
210 ml water
190 ml buttermilk
1 tbs. sourdough powder from sour
dough
40 g soy seeds
1 tsp. bread spice
Programme: STANDARD
Browning: P (medium)
The soy seeds are added after the acoustic
signal.
Fruit bread
Ingredients:
1 1 / tsp. dry yeast
2
310 g wheat flour type 550
290 g rye flour type 1150
2 tsp. salt
1 tsp. sugar
400 ml grapefruit juice
Programme: STANDARD
Browning: H (dark)
Wheat bread
Ingredients:
1 1 / tsp. dry yeast
2
290 g wheat flour type 550
310 g wheat flour type 1050
2 tsp. salt
1 tsp. sugar
1 tbs. sourdough powder from sour
dough
280 ml buttermilk
160 ml milk
Programme: STANDARD
Browning: P (medium)
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