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DEUTSCH
Vollkornbrote
Bayerisches Vollkornbrot
TIPP: Anstelle des Kümmels können Sie auch je ½ TL
(5g) Koriander, Fenchel oder Anis verwenden.
Stufe I Stufe II
Brotgewicht ca. 850 g 1180 g
Wasser 300 ml 360 ml
Weizenvollkornmehl 400 g 570 g
Roggenvollkornmehl 125 g 150 g
Salz 1 TL 1 ½ TL
Kümmel 1 EL 2 EL
Kartoffel mittelgroß gekocht und
püriert
100 g 150 g
Trockensauerteig ½ Pckg. ¾ Pckg
Trockenhefe ¾ Pckg. 1 Pckg.
Programm: VOLLKORN
Vielkornbrot
Stufe I Stufe II
Brotgewicht ca. 960 g 1350 g
Wasser 450 ml 650 ml
Weizenvollkornmehl 175 g 250 g
Roggenvollkornmehl 175 g 250 g
Roggenschrot 50 g 70 g
Grünkernschrot 50 g 70 g
Buchweizenschrot 50 g 70 g
Sonnenblumenkerne 35 g 50 g
Kürbiskerne 35 g 50 g
Leinsamen 1 EL 1 ½ EL
Sesam 1 EL 1 ½ EL
Salz 1 TL 1 ½ TL
Honig 1 TL 1 ½ TL
Trockensauerteig ½ Pckg. ¾ Pckg.
Trockenhefe 1 Pckg. 1 ½ Pckg.
Programm: VOLLKORN
Dinkelbrot
Tipp: Öffnen Sie vor dem letzten Aufgehen kurz den
Deckel des Gerätes, bestreichen Sie das Brot mit
warmem Wasser, bestreuen Sie es mit Dinkel-
oder Haferfl ocken, die Sie leicht mit der Hand
andrücken.
Stufe I Stufe II
Brotgewicht ca. 940 g 1350 g
Buttermilch 400 ml 500 ml
Dinkelvollkornmehl 230 g 280 g
Roggenvollkornmehl 180 g 230 g
Dinkelschrot grob 180 g 180 g
Sonnenblumenkerne 75 g 100 g
Salz 1 TL 1 ½ TL
Zucker 1 TL 1 ½ TL
Trockensauerteig ¾ Pckg. 1 Pckg.
Trockenhefe ¾ Pckg. 1 Pckg.
Programm: NORMAL
Weizenkleiebrot
Stufe I Stufe II
Brotgewicht ca. 850 g 1350 g
Wasser 350 ml 570 ml
Margarine/Butter 30 g 40 g
Salz 1 TL 1 ½ TL
Zucker 1 TL 1 ½ TL
Weizenkleie 75 g 100 g
Weizenkeime 50 g 70 g
Essig 1 EL 1 ½ EL
Weizenvollkornmehl 400 g 650 g
Trockenhefe ¾ Pckg. 1 Pckg.
Programm: VOLLKORN
Schwarzbrot
Stufe I Stufe II
Brotgewicht ca. 920 g 1080 g
Wasser 400 ml 450 ml
Roggenvollkornschrot grob 180 g 180 g
Roggenvollkornmeh 180 g 180 g
Weizenvollkornmehl 230 g 280 g
Farbmalz (aus geröstetem
Gerstenmalz - in Bioläden erhält-
lich – ergibt eine dunkle Krume)
10 g 15 g
Salz 1 TL 1 ½ TL
Sonnenblumenkerne 75 g 100 g
dunkler Rübensirup ¾ EL 1 EL
Trockenhefe ¾ Pckg. 1 Pckg.
Trockensauerteig ¾ Pckg. 1 Pckg.
Programm: VOLLKORN
Reines Weizenvollkornbrot
Stufe I Stufe II
Brotgewicht ca. 860 g 1150 g
Wasser 350 ml 550 ml
Salz 1 TL 1 ½ TL
Pfl anzenöl 1 EL 1 ½ EL
Honig ¾ TL 1 TL
Rübensirup ¾ TL 1 TL
Weizenvollkornmehl 500 g 760 g
Vitalweizengluten ¾ EL 1 EL
Trockenhefe ¾ Pckg. 1 Pckg.
Programm: VOLLKORN
05-CB 594 D_GB_H Neu.indd 1405-CB 594 D_GB_H Neu.indd 14 10.01.2008 14:29:04 Uhr10.01.2008 14:29:04 Uhr
14


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