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Klassische Brotrezepte
Klassisches Weißbrot
Brotgewicht ca. 900 g
Wasser 425 ml
Salz 1
1
/2 TL
Zucker 1
1
/2 TL
Mehl Type 55O 600 g
Trockenhefe 1 Pckg.
Programm: NORMAL oder WEISSBROT
Rosinen-Nuss-Brot
Brotgewicht ca. 900 g
Wasser oder Milch 275 ml
Margarine oder Butter 30 g
Salz
1
/2 TL
Zucker 1 EL
Mehl Type 405 500 g
Trockenhefe
3
/4 Pckg.
Rosinen 75g
gehackte Walnüsse 40g
Programm: NORMAL
Rosinen und Nüsse nach dem Signalton bzw. nach dem
2. Knetvorgang beifügen
Vollkornbrot
Brotgewicht ca. 900 g
Wasser 350 ml
Margarine/Butter 25 g
Salz 1 TL
Zucker 1 TL
Mehl Type 1050 270 g
Weizenvollkornmehl 270 g
Trockenhefe
3
/4 Pckg.
Programm: VOLLKORN oder SCHNELL
Buttermilchbrot
Brotgewicht ca. 900 g
Buttermilch 375 ml
Salz 1 TL
Zucker 1 TL
MehI Type 1050 500 g
Trockenhefe
3
/4 Pckg.
Programm: NORMAL oder WEISSBROT
Zwiebelbrot
Brotgewicht ca. 900 g
Wasser 350 ml
Salz 1 TL
Zucker 1 TL
Röstzwiebel 50 g
Mehl Type 1050 540 g
Trockenhefe
3
/4 Pckg.
Programm: NORMAL oder ULTRA SCHNELL
Siebenkornbrot
Brotgewicht ca. 700 g
Wasser 300 ml
Butter/Margarine 1
1
/2 EL
Salz 1 TL
Zucker 2
1
/2 EL
Mehl Typ 1150 240 g
Weizenvollkornmehl 240 g
7-Korn-Flocken 60 g
Trockenhefe 1 Pckg.
Programm: VOLLKORN
* Sofern Sie ganze Körner verwenden, bitte vorher einwei-
chen.
Bauernweißbrot
Brotgewicht ca. 900 g
Milch 350 ml
Margarine/Butter 30 g
Salz 1
1
/2 TL
Zucker 1
1
/2 TL
Mehl Type 1050 650 g
Trockenhefe 1 Pckg.
Programm: NORMAL oder WEISSBROT
Sauerteigbrot
Brotgewicht ca. 700 g
Trockensauerteig*
1
/2 Pckg.
Wasser 350 ml
Brotgewürz
1
/2 TL
Salz 1 TL
Roggenmehl 250 g
Mehl Typ 1050 250 g
Trockenhefe 1 Pckg.
Programm: NORMAL
* Trockensauerteig ist ein Konzentrat, das in Packungen
zu 15 g gehandelt wird.
5....-05-CB 584_D 04.07.2003 12:28 Uhr Seite 13
13


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