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Rye bread (1000 g)
•
310 ml water
•
500 g rye fl our
•
2 TSP salt
•
1 TSP dry yeast
•
15 g butter
Gluten-free bread (750 g)
•
330 ml water
•
450 g gluten-free fl our
•
9 g dry yeast
•
1 TSP salt
•
1 TBSP sugar
•
2 TBSP olive oil
•
1 egg
Chocolate milk bread (1000 g)
•
250 ml milk
•
400 g household fl our (light wheat
fl our)
•
100 g wholemeal fl our
•
1 TSP salt
•
6 g dry yeast
•
2 TBSP sugar
•
25 g butter
•
1 egg
•
100 g chocolate fl akes (dark)
Panettone/Stollen (1000 g)
•
175 ml milk
•
500 g household fl our (light wheat
fl our)
•
1 TSP salt
•
10 g dry yeast
•
1 TSP anise powder
•
1.5 TBSP sugar
•
1 medium-sized egg
•
60 g butter
•
50 g raisins
•
50 g walnuts (chopped)
•
50 g dried or candied fruits (cut into
small pieces)
38
Corn bread (1000 g)
•
300 ml water
•
350 g household fl our (light wheat
fl our)
•
150 g corn meal
•
4 g salt
•
6 g dry yeast
•
4 g sugar
•
2 TBSP olive oil
Sweet bread with raisins (1000 g)
•
250 ml water
•
600 g household fl our (light wheat
fl our)
•
1 TSP salt
•
9 g dry yeast
•
25 g butter
•
2 TBSP sugar
•
250 g raisins
Bacon bread (1250 g)
250 ml water
300 g household fl our (light wheat fl our)
300 g wholemeal fl our
1 TSP salt
1 TBSP sugar
8 g dry yeast
200 g (diced) smoked bacon
Pizza dough
•
240 ml water
•
450 g household fl our (light wheat
fl our)
•
1 TSP dry yeast
•
1 TSP salt
•
2 TSP olive oil
Prepare pizza dough with the Dou-
gh programme. Then roll it out on
a surface sprinkled with fl our, top
as desired and bake at 220 °C (top
and bottom heat) in the oven for
approximately 15 – 20 minutes.
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