Zelmer BM1000(Часть 2) - Инструкция по эксплуатации - Страница 139

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CLASSIC RECIPES

Ready-made bread mixtures available 

in shops can be especially used in the 

appliance.

WHITE BREAD 

(bread weight approx. 900 g)

BUTTERMILK BREAD 

(bread weight approx. 900 g)

Ingredients

Water or milk

Salt

Sugar

Flour type 500

Dry yeast

425 ml

1½ teaspoon

1½ teaspoon

600 g

1 teaspoon

Ingredients

Buttermilk

Salt

Sugar

Flour type 500

Dry yeast

375 ml

1 teaspoon

1 teaspoon

500 g

1 teaspoon

Program: BASIC or FRENCH

Program: BASIC or FRENCH

NUT AND RAISIN BREAD

(bread weight approx. 900 g)

SUNFLOWER BREAD

(bread weight approx. 900 g)

7 GRAIN CEREAL BREAD

(bread weight approx. 700 g)

Ingredients

Water or milk

Margarine or butter

Salt

Sugar

Flour type 500

Dry yeast

Raisins

Crushed nuts

350 ml

1 ½ tablespoon

1 teaspoon

2 tablespoons

540 g

1 teaspoon

100 g

3 tablespoons

Ingredients

Water

Butter

Flour type 550

Sunlower seeds

Salt

Sugar

Dry yeast

350 ml

1 tablespoon

540 g

5 tablespoons

1 teaspoon

1 tablespoon

1 teaspoon

Ingredients

Water or milk

Margarine or butter

Salt

Sugar

Flour type 550

Whole wheat lour

7-grain lakes

Dry yeast

300 ml

1 ½ tablespoon

1 teaspoon

2 ½ tablespoon

240 g

240 g

60 g

1 teaspoon

Program: BASIC

Program: BASIC

Tip: Sunlower seeds can be replaced with 

pumpkin seeds. Toast the seeds in a frying 

pan to give them a more intense lavor.

Program: WHOLE WHEAT

When using whole grains, soak them irst.

ONION BREAD

(bread weight approx. 900 g)

WHOLE WHEAT BREAD

(bread weight approx. 900 g)

CHOCOLATE AND NUT BREAD

(bread weight approx. 700 g)

Ingredients

Water or milk

Margarine or butter

Salt

Sugar

Large, chopped onion

Flour type 550

Dry yeast

250 ml

1 tablespoon

1 teaspoon

2 tablespoons

1

540 g

1 teaspoon

Ingredients

Water or milk

Margarine or butter

Eggs

Salt

Sugar

Flour type 550

Whole wheat lour

Dry yeast

300 ml

1½ tablespoon

1

1 teaspoon

2 teaspoons

360 g

180 g

1 teaspoon

Ingredients

Water

Chocolate-nut 

spread

Salt

Caster sugar

Flour type 500

Plain lour

Dry yeast

275 ml

90 ml

1½ teaspoons

1½ teaspoons

300 g

150 g

1 teaspoon

Program: BASIC

Bake this bread immediately.

Program: WHOLEWHEAT

NOTE: While using the “DELAY TIMER” 

program, add more water instead of eggs.

Program: FRENCH

ROSEMARY AND GARLIC FOCACCIA 

BREAD

FRENCH BAUGETTES

(bread weight approx. 900 g)

PIZZA DOUGH

(ingredients for 3 pizzas)

Ingredients

Water

Olive oil

Fresh, chopped 

rosemary

Garlic, peeled and 

crushed

Flour type 500

Salt

Dry yeast

200 ml

1 tablespoon

2 tablespoons

3 cloves

350 g

1 teaspoon

½ teaspoon

Ingredients

Water

Honey

Salt

Sugar

Flour type 550

Dry yeast

300 ml

1 tablespoon

1 teaspoon

1 teaspoon

540 g

1 teaspoon

Ingredients

Water

Salt

Olive oil

Flour type 500

Sugar

Dry yeast

300 ml

¾

teaspoon

1 tablespoon

450 g

2 teaspoons

1 teaspoon

Program: DOUGH

Program: BAGUETTE 

After kneading split the prepared dough into 

2-4 pieces. Form long loaves, and place 

them in molds. Make the diagonal incises on 

the dough and place it in bread maker.

Program: DOUGH

After the kneading process, spread the 

dough, form a round shape and leave to 

rest for 10 minutes. Spread the sauce and 

add the desired illing. Bake in the oven for 

20 minutes.

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