BM-101 IM rev2 29/11/04 12:52 Side 7

OPSKRIFTER TIL BRUG I BAGEMASKINEN:

NØDVENDIGE INGREDIENSER

MEL: Brødets smag og udseende varierer med den valgte melsort. Nogle melsorter indeholder mere gluten, som gør brødet større. Hvedemel hæver mest og sigtemel og rugmel mindst.

VÆSKE: Kan være vand, mælk eller et surmælksprodukt. Mælk forøger brødets smag og giver en sprød skorpe. Anvendes kun mælk bliver brødet lidt mindre.

GÆR: Gær får brødet til at hæve. Gær arbejder bedst ved ca. 37°. Gær begynder at arbejde når det kommer i forbindelse med væske. Brug tørgær til maskinen.

FEDTSTOF: Smør/olie giver smag og aroma og giver brødet en god konsistens.

SUKKER/HONNING: Giver sødme til brødet og medvirker til en sprød skorpe.

SALT: Giver brødet smag.

KERNER: Forøger brødets smag og næringsværdi.

Bemærk

Følg opskrifternes mål. Det er især mængdeforholdet mellem mel og væske, som er vigtig at overholde.

BENYT VEDLAGTE MÅLEBÆGER OG MÅLESKE

1 kop mel = 150 gram = 250 ml.

1 dl væske = 100 ml.

1 tsk tørgær = ca. 10 gram.

BRØD

GRUNDOPSKRIFT:

Denne opskrift kan varieres efter ønske.

Maksimal mængde af hvedemel: 3 kopper, hvedemel hæver mest.

VÆSKE (vand, mælk, og/eller surmælksprodukt.) ca. 275 ml (husk væsken skal være lunken omkring 27° – 37°, hvis der bages straks)

SALT ca. 2 tsk.

SUKKER el. HONNING ca. 1 spsk. SMØR og/el. OLIE ca. 2 spsk.

KERNEBLANDING, 5–korns/solsikkekerner/sesam etc. ca. 1 1/2 kop

MEL, øverst, hvedemel/graham/sigte, rug etc. 3 kopper TØRGÆR, anbringes i en lille fordybning øverst i melet 2 1/2 tsk. BAGEPROGRAM: BASIC eller WHOLE WEAT

LUKSUS FRANSKBRØD

275 ml mælk (lun mælk hvis der bages straks). 1 spsk smør

1 spsk sukker

1 tsk fint salt

3 kopper hvedemel

2 1/2 tsk tørgær

BAGEPROGRAM: FRENCH

ITALIENSK HVEDEBRØD MED DURUM MEL 275 ml vand

2 tsk salt

1 spsk olivenolie

1 kop mel: halvt Durum halvt hvedemel

2 kopper hvedemel

2 1/2 tsk gær

BAGEPROGRAM: FRENCH

URTEBRØD

Benyt opskriften på Italiensk brød.

Tilsæt 3 spsk friske krydderurter, og evt. 1 spsk hakkede oliven.

BAGEPROGRAM: FRENCH

SIGTEBRØD 275 ml mælk 2 tsk salt

2 tsk sukker

3 kopper sigtemel

2 1/2 tsk tørgær

BAGEPROGRAM: BASIC eller QUICK

SURBRØD

Benyt sigtebrøds opskriften og tilsæt en håndfuld kommen.

GRAHAMSBRØD 275 ml vand

2 tsk salt

1 spsk honning, sirup eller sukker

1 spsk smør eller olie

Eventuelt 1 kop blandede kerner 1 kop grahamsmel

2 kopper hvedemel

2 1/2 tsk tørgær

BAGEPROGRAM: BASIC eller WHOLE WEAT

HONNING FULDKORNSBRØD 280 ml vand

2 tsk salt

1 spsk honning

1 spsk smør

1 1/2 kop blandede kerner

2 kopper hvedemel

1 kop mel: halvt hvede, halvt groft mel (graham eller fuldkorn ) 2 1/2 tsk tørgær

BAGEPROGRAM: WHOLE WEAT

HAVRE KLIDBRØD

290 ml væske, halvt vand, halvt mælk

2 tsk salt

1 spsk sirup eller honning

1 spsk smør

1/2 kop sesamfrø 1/2 kop hørfrø

1 kop: halvt havregryn, halvt klid

2 kopper hvedemel

4 tsk tørgær

BAGEPROGRAM: WHOLE WEAT

GULEROD/SOLSIKKE BRØD

250 ml væske, halvt vand, halvt mælk

2 tsk salt

1 spsk honning eller rørsukker

2 spsk olie

1⁄2 kop groft revet gulerod 1⁄2kop solsikkekerner

1 kop mel, halvt hvedemel, halvt graham

1 kopper hvedemel

2 1/2 tsk gær

BAGEPROGRAM: BASIC

HONNING BOGHVEDEBRØD 275 ml vand

2 tsk. salt

1 spsk honning

1 spsk smør

1 kop mel, halvt hvedemel, halvt knækket boghvede.

2 kopper hvedemel

2 1/2 tsk gær

BAGEPROGRAM: BASIC

SOJA BRØD 275 ml vand 2 tsk salt

1 spsk honning

1 spsk smør eller olie 1⁄2 kop sojaflager

1 kop mel: 1/2 graham, 1/2 hvede

1 1⁄2 kopper hvedemel

2 1/2 tsk tørgær

BAGEPROGRAM: BASIC eller WHOLE WEAT

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Melissa 643-042 manual Opskrifter TIL Brug I Bagemaskinen, Benyt Vedlagte Målebæger OG Måleske, Brød

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