Kompernass KH 2231 Programme 4 Sweet, Sweet Raisin Bread, Whole-Wheat Bread, Oatmeal-Bread

IB_Breadmaker_GB.qxd 04.02.2005 10:14 Uhr Seite 25

Sweet Raisin Bread

120 ml Water

1 Egg

4 Tbsp Oil

4 Tbsp Sugar

1 Tsp Salt

315 g Wheat flour Type 405

40 g Raisins

1,5 Tsp Dry yeast

Whole-Wheat Bread

180 ml Water

2 El oil

2 Tbsp brauner Sugar

1 Tsp Salt

281 g Whole-wheat flour

1,5 Tsp Dry yeast

Oatmeal-Bread

180 ml Water

2 Tbsp Oil

2 Tbsp Brown sugar

0,5 Tsp Salt

105 g Wheat flour Type 405

188 g Whole-wheat flour

85 g Oatmeal

2,25 Tsp Dry yeast

Pumpernickel-Bread

180 ml Water

1 Tbsp Oil

2 Tbsp Brown sugar

1 Tsp Salt

30 g Dark rye flour Type 1150

105 g Whole-wheat flour

190 g Wheat flour Type 405

1 Tsp Unsweetened cocoa

1 Tsp Instant-coffee

1,5 Tsp Dry yeast

Programme 4 Sweet

Raisins-Nuts-Cinnamon-Bread

180ml Water 4 Tsp Oil

0,5 Tsp Cinnamon

2 Tsp Brown sugar

1 Tsp Salt

315 g Wheat flour Type 405

60 g Raisins

45 g Chopped nuts

1,5 Tsp Dry yeast

Holiday Bread

60 ml Water

120 ml Milk

1 Tbsp Oil

1,5 Tsp Salt

3 Tbsp Sugar

315 g Wheat flour Type 405

40 g Chopped walnuts

55 g Candied fruits

1,5 Tsp Dry yeast

Sweet Bread

210 ml Milk

1,5 Tbsp Oil

1,5 Tsp Salt

3 Tbsp Sugar

350g Wheat flour Type 405

0,25 Tsp Dry yeast

Raisin-Bread

120 g Lukewarm milk

30 g Melted butter

1 Egg

50 g Sugar

1 Pinch salt

300 g Wheat flour Type 405

1,5 Tsp Dry yeast

50 g Raisins