Silvercrest SBB 850 EDS A1 Programme 2 French, Programme 3 Whole Wheat, Pinch of nutmeg, Butter

Cornbread	Poppy seed bread
350 ml water	300 ml water
1 tbsp. butter	540 g flour of type 550
540 g flour of type 550	1 tsp. sugar
3 tbsp. corn semolina	1 tsp. salt
1/2 chopped apple with peel	75 g ground poppy seeds
3/4 packet of dry yeast	1 tbsp. butter
Programme 2 French	1 pinch of nutmeg
	3/4 packet of dry yeast
	1 tbsp. grated Parmesan
"Classic" white bread
320 ml water/milk	Paprika bread
2 tbsp. butter	310 ml water
1,5 tsp. Salt	1,5 tsp salt
2 tbsp. sugar	1.5 tsp. oil
600 g wheat flour of type 550	1.5 tsp. paprika powder
1 packet of dry yeast	530 g flour of type 812
	1 packet of dry yeast
Light white bread	130 g red pepper, finely diced
320 ml water	Programme 3 Whole Wheat
20 g butter
1,5 tsp salt
1.5 tsp. sugar	Rye whole grain bread
600 g wheat flour of type 405	75 g sourdough
1 packet of dry yeast	325 ml warm water
1 egg	2 tbsp. honeydew
	350 g rye whole grain flour
Honey bread	150 g wheat whole grain flour
320 ml water	1 tbsp. carob seed flour
1,5 tsp. salt	1/2 tbsp. salt
2.5 tsp. olive oil	1 packet of dry yeast
1.5 tbsp. honey
600 g flour of type 550	Spelt bread
1 packet of dry yeast	350 ml buttermilk
	360 g spelt whole grain flour
	90 g rye whole grain flour
	90 g spelt groats
	50 g sunflower seeds
	1 tsp. salt
	1/2 tsp. sugar
	75 ml sourdough starter
	3/4 packet of dry yeast
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