LG HB-152CE Instructions Manual page 13

Millet Bread
Back program : "BASIC" or "RAPID"
260ml Fresh milk
450g White bread flour typ. 405 (Weizenmehl typ. 405)
30g Millet flour
1,5 tsp Salt
2 TBL Sugar
2 TBL Butter
BASIC : 1/4 Package (10g) fresh yeast or 5,5g Instant dry
yeast
RAPID : 15g fresh yeast or 8g Instant dry yeast
Caraway Bread
Back program : "BASIC" or "RAPID"
280ml Water
400g White bread flour typ. 1050 (Weizenmehl typ. 1050)
80g Rye flour typ. 1150 (Roggenmehl typ. 1150)
2 tsp Salt
2 TBL Sugar
2 TBL Butter
2 TBL Sour dough (Sauerteig)
2 tsp Caraway Seeds
2 TBL Sunflower seeds
BASIC : 1/4 Package (10g) fresh yeast or 5,5g Instant dry
yeast
RAPID : 15g fresh yeast or 8g Instant dry yeast
Sweet coconut Bread
Back program : "BASIC" or "RAPID"
Crust color "LIGHT"
200ml Fresh milk
430g White bread flour typ. 405
0,5 tsp Salt
2 TBL Honey
2 TBL Butter
1 EA Egg
70g Shredded coconut
BASIC : 1/4 Package (10g) fresh yeast or 5,5g Instant dry
yeast
RAPID : 15g fresh yeast or 8g Instant dry yeast
Wheat Bread
Back program : "BASIC" or "RAPID"
270ml Water
350g White bread flour typ. 405 (Weizenmehl typ. 405)
150g German- Wholewheat flour (Dinke- vollkornmehl)
2 tsp Salt
2 TBL Molasses
2 TBL Butter
BASIC : 1/4 Package (10g) fresh yeast or 5,5g Instant dry
yeast
RAPID : 15g fresh yeast or 7g Instant dry yeast
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Technische Änderungen vorbehalten - Copyright LG Electronics Deutschland GmbH 1996 - P/N BDA-152
Cooking Guide
Wheatgerm bread
Back program : "BASIC" or "RAPID"
260ml Water
500g White bread flour typ. 405 (Weizenmehl typ. 405)
50g Rye wheat flour (Roggenmehl typ. 1150)
1 tsp Salt
2 TBL Sugar
2 TBL Butter
3 TBL Wheat germ
BASIC : 1/4 Package (10g) fresh yeast or 5,5g Instant dry
yeast
RAPID : 15g fresh yeast or 8g Instant dry yeast
Egg Bread
Back program : "BASIC" or "RAPID"
260ml Fresh milk
430g White bread flour typ. 405 (Weizenmehl typ. 405)
1 tsp Salt
2 TBL Sugar
2 TBL Butter
1 EA Egg
1 TBL Sesame
BASIC : 1/3 Package (14g) fresh yeast or 5,5g Instant dry
yeast
RAPID : 15g fresh yeast or 8g Instant dry yeast
Sunflower-nut Bread
Back program : "FRENCH"
250ml Water
450g White bread flour typ. 405 (Weizenmehl typ. 405)
1,5 tsp Salt
2 TBL Sugar
2 TBL Vegetable oil
50g Sunflower-nut
1/4 Package (10g) fresh yeast or 5,5g Instant dry yeast
Pumpkinseed Bread
Back program : "SPECIALTY"
240ml fresh milk
200g White bread flour typ. 405
300g Wholewheat flour (Weizenvolkornmehl)
1,5 tsp Salt
1,5 TBL Sugar
1 TBL Honey
1 TBL Vegetable oil
30g Pumpkinseeds
1/4 Package (10g) fresh yeast or 5,5g Instant dry yeast
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