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Bomann cb 566 Manual

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Klassische Brotrezepte
Klassisches Weißbrot
Zutaten Stufe I Stufe II
Wasser oder Milch 300 ml 450 ml
Margarine/Butter 1 1/2 EL 2 EL
Salz 1 TL 1 1/2 TL
Zucker 1 EL 2 EL
Mehl Type 55O 540 g 800 g
Trockenhefe 1 Pckg. 1 Pckg.
Programm „NORMAL“
Rosinen-Nuss-Brot
Zutaten Stufe I Stufe II
Wasser oder Milch 350 ml 450 ml
Margarine/Butter 1 1/2 EL 3 EL
Salz 1 TL 1 1/2 TL
Zucker 2 EL 3 EL
Mehl Type 405 540 g 800 g
Trockenhefe 1 Pckg. 1 1/2 Pckg.
Rosinen 100 g 100 g
gehackte Walnüsse 3 EL 4 EL
Programm „NORMAL“
Rosinen und Nüsse nach dem Piepston bzw. nach dem
1. Knetvorgang zufügen.
Vollkornbrot
Zutaten Stufe I Stufe II
Wasser 300 ml 600 ml
Margarine/Butter 1 1/2 EL 3 EL
Ei 1 2
Salz 1 TL 2 TL
Zucker 2 TL 4 TL
Mehl Type 1050 360 g 720 g
Weizenvollkornmehl 180 g 300 g
Trockenhefe 1 Pckg. 1 1/2 Pckg.
Programm „VOLLKORNBROT“
Falls Sie die Zeitauswahl benutzen, sollte kein Ei verwen-
det werden, jedoch sollte etwas mehr Wasser zugegeben
werden.
Buttermilchbrot
Zutaten Stufe I Stufe II
Buttermilch 300 ml 450 ml
Margarine/Butter 1 1/2 EL 3 EL
Salz 1 TL 2 TL
Zucker 2 EL 4 EL
MehI Type 1050 540 g 800 g
Programm „NORMAL“
Zwiebelbrot
Zutaten Stufe I Stufe II
Wasser 250 ml 400 ml
Margarine/Butter 1 EL 1 EL
Salz 1 TL 1 TL
Zucker 2 EL 3 EL
Große gehackte Zwiebeln 1 1
1
/2.
Mehl Type 1050 540 g 800 g
Trockenhefe 1 Pckg. 1 Pckg.
Programm „NORMAL“ oder „ULTRA SCHNELL“
Siebenkornbrot
Zutaten Stufe I Stufe II
Wasser 300 ml 450 ml
Butter/Margarine 1 1/2 EL 2 EL
Salz 1 TL 1 1/2 TL
Zucker 2 1/2 EL 4 EL
Mehl Type 1150 240 g 360 g
Vollkornmehl 240 g 360 g
7-Korn-Flocken 60 g 90 g
Trockenhefe 1 Pckg. 1 Pckg.
Programm „VOLLKORN“
Sofern Sie ganze Körner verwenden,
bitte vorher einweichen
Sonnenblumenbrot
Zutaten Stufe I Stufe II
Wasser 350 ml 600 ml
Butter 1 EL 1 1/2 EL
Mehl Type 550 540 g 800 g
Sonnenblumenkerne 5 EL 10 EL
Salz 1 TL 1 TL
Zucker 1 EL 1 TL
Trockenhefe 1 Pckg. 1 Pckg.
Programm „NORMAL“
Tipp: Sonnenblumenkerne können auch durch
Kürbis-Kerne ersetzt werden. Rösten Sie die Kerne einmal
in der Pfanne an, sie erhalten dadurch einen intensiveren
Geschmack.
Bauernweißbrot
Zutaten Stufe I Stufe II
Milch 300 ml 450 ml
Margarine/Butter 2 EL 3 EL
Salz 1 1/2 TL 2 TL
Zucker 1 1/2 TL 2 TL
Mehl Type 1050 540 g 800 g
Trockenhefe 1 Pckg. 1 Pckg.
Programm „NORMAL“, „SCHNELL“ oder
„ULTRA SCHNELL“
Sauerteigbrot
Zutaten Stufe I Stufe II
Trockensauerteig 50 g 100 g
Wasser 350 ml 700 ml
Margarine/Butter 1 1/2 EL 3 EL
Salz 3 TL 6 TL
Zucker 2 EL 4 EL
Mehl Type 1150 180 g 360 g
Mehl Type 1050 360 g 720 tg
Hefe 1/2 Pckg. 1 Pckg.
Programm „NORMAL“
… 14 …


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