Programme 2 French; Programme 3 Whole Wheat - Kompernaß KH 1171 Instrucciones De Uso

Cornbread
350 ml water
1 tbsp. butter
540 g flour of type 550
3 tbsp. corn semolina
1/2 chopped apple with peel
3/4 packet of dry yeast

Programme 2 French

"Classic" white bread
320 ml water/milk
2 tbsp. butter
1,5 tsp. Salt
2 tbsp. sugar
600 g wheat flour of type 550
1 packet of dry yeast
Light white bread
320 ml water
20 g butter
1,5 tsp salt
1.5 tsp. sugar
600 g wheat flour of type 405
1 packet of dry yeast
1 egg
Honey bread
320 ml water
1,5 tsp. salt
2.5 tsp. olive oil
1.5 tbsp. honey
600 g flour of type 550
1 packet of dry yeast
Poppy seed bread
300 ml water
540 g flour of type 550
1 tsp. sugar
1 tsp. salt
75 g ground poppy seeds
1 tbsp. butter
1 pinch of nutmeg
3/4 packet of dry yeast
1 tbsp. grated Parmesan
Paprika bread
310 ml water
1,5 tsp salt
1.5 tsp. oil
1.5 tsp. paprika powder
530 g flour of type 812
1 packet of dry yeast
130 g red pepper, finely diced

Programme 3 Whole Wheat

Rye whole grain bread
75 g sourdough
325 ml warm water
2 tbsp. honeydew
350 g rye whole grain flour
150 g wheat whole grain flour
1 tbsp. carob seed flour
1/2 tbsp. salt
1 packet of dry yeast
Spelt bread
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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