Kompernass SBB 850 A1 Programme 9 Gluten Free, Programme 7 Pasta, Programme 8 Buttermilk bread

Pretzels	Buttermilk bread (type 2)
200 ml water	250 ml buttermilk
1/4 tsp. salt	130 ml water
360 g flour of type 405	600 g wheat flour of type 1050
1/2 tsp. sugar	60 g rye flour of type 997
1/2 packet of dry yeast	1,5 tsp. Salt
	1 packet of dry yeast
Form the dough into pretzels. Then coat the pret-
zels with 1 whisked egg and spread coarse salt	Yoghurt bread
over top (a total of 1-2 tbsp. coarse salt for about 12	250 ml Water or milk
pretzels). Bake the pretzels at approx. 230°C for	150 g Yoghurt
approx.	1 tsp. salt
15-20 minutes.	1 tsp. sugar
	500 g flour of type 550
French baguettes	3/4 packet of dry yeast
300 ml water
1 tbsp. honey	Curd cheese bread
1 tsp. salt	200 ml water/milk
1 tsp. sugar	3 tbsp. oil
540 g flour of type 550	260 g curd cheese (40% fat content)
1 packet of dry yeast	600 g wheat flour
	1,5 tsp salt
Form loaves out of the dough and cut into the top	1.5 tsp. sugar
side of the shaped baguettes at an angle. Let the	1 packet of dry yeast
dough rise for approx. 30-40 minutes. Bake at	Programme 9 Gluten Free
approx. 175°C for approx. 25 minutes.
Programme 7 Pasta	Gluten-free potato bread
	440 ml water
5 Eggs (room temperature)	1.5 tbsp. oil
or 300 ml water	400 g gluten-free flour mixture
250 g soft wheat flour of type 405	(e.g. "Mix B" from Schär)
250 g hard wheat flour of type 1050	1.5 tsp. salt
Programme 8 Buttermilk bread	1.5 tsp. sugar
	11/4 packet of dry yeast
	230 g cooked potatoes, peeled and pressed
Buttermilk bread (type 1)
350 ml buttermilk
2 tbsp. butter
2 tsp. salt
3 tbsp. sugar
600 g wheat flour of type 1050
1 packet of dry yeast

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