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450g 700g 900g 1000g 1100g 1200g 1400g
Trockenhefe
Granulated yeast
1/2 3⁄4 1 1 1 1 1/2 1 1/2
Oder frische Hefe
Or fresh yeast
5g 8g 10g 10g 12g 13g 15g
Normales Mehl
White flour
170g 265g 340g 380g 415g 455g 532g
Weizenmehl
Whole wheat
110g 170g 220g 245g 270g 295g 343g
Salz
Salt
1/2 3⁄4 1 1 1 1 1/2 1 1/2
Eier
Eggs
1 1 1 1 2 2 2
Buttermilch
Buttermilk
157ml 245ml 315ml 350ml 385ml 420ml 490ml
Zubereitungstipp:
Nehmen Sie den Teig aus der Brotbackmaschine, nachdem das Programm beendet ist. Teilen Sie den
Teig in 10 gleiche Stücke und formen Sie die Stücke jeweils in runde Klöße. Legen Sie alle geformten
Teigklöße auf ein leicht eingeöltes Backblech und lassen Sie das Ganze 40 min. gehen. Backen Sie die
Buttermilchbrötchen in einem traditionellen Backofen auf 200°C. Setzten Sie ein Schälchen mit Wasser in
den Backofen, während die Brötchen gebacken werden.
Preparation tip:
Remove the dough from the bread machine when the programme ends. Divide into 10 little balls.
Place them on a lightly oiled baking tray and let rise for approx. 40 minutes. Bake in a traditional oven at
200°C. Also place a bowl of water in the oven.
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